Panzanella – Mediterranean Tomato and Cucumber Salad
- Cuisine: Mediterranean
Ingredients
Units
Scale
- 3 cup toasted croutons, cut into inch size cubes (I cube a loaf of SOURDOUGH BREAD and dry it overnight, but you could also put it in a 325-degree oven for 10 minutes)
- 2 lb ripe tomatoes
- 4–5 Persian cucumbers
- 1 red bell pepper
- half a red onion, sliced thin and soaked in a mixture of a few tablespoons of sherry vinegar and water (this mellows the sharp onion flavor)
- 10 oz fresh mozzarella
- 1 avocado
- large handful fresh basil
- 1 cup Vinaigrette dressing
- salt and pepper to taste
Instructions
- Slice sourdough bread into thick pieces, then across, and finally into large cubes, about an inch thick. I leave it on a baking sheet overnight to dry, but you could also toast it on the oven for a few minutes. Drying out the bread helps ensure it won’t get soggy when mixed with all the vegetables.
- Cut all the vegetables the same size – tomatoes, cucumbers, vinegar-soaked red onions and red bell peppers, so the flavors in every bite.
- toss the veggies, along with cubed sourdough croutons, ripe avocado and fresh mozzarella and a generous pinch of salt, in a large salad bowl.
- Top with the ripped basil and the croutons.
- Pour the vinaigrette over the salad and toss gently.
- Let it marinate for at least half an hour, then toss again gently and serve.
Keywords: Panzanella