Recipe

		Avocado Panzanella Salad
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

2 large avocado, seeded, peeled and diced

3 T olive oil

1/2 loaf ciabatta bread, cubed into 1-inch pieces

Pinch kosher salt

1 pint heirloom cherry tomatoes, cut in half

1 hothouse cucumber, unpeeled, seeded and sliced 1/2-inch thick

20 large basil leaves, coarsely chopped

3/4 cup fresh feta cheese

VINAIGRETTE:

1 tsp finely minced garlic

3 T balsamic vinegar

1/2 cup good olive oil

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Toss cubed bread with olive oil and toast in 400 degrees F oven for about 10 minutes, or until lightly browned. For the vinaigrette, whisk all the ingredients together. In a large bowl, mix the tomatoes, cucumber, and basil. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Lastly, add diced avocado and cheese (if using). Serving Suggestion: Serve immediately, or allow the salad to sit for about half an hour for the flavors to blend.