Monday, May 7, 2012
Bread Salad aka Panzanella
6-8 slices day old hearty bread (I really like sour dough) cut into cubes
4 tomatoes, cut in 4 quarters then in half to create 8 chunks. I also like to use a combo of colors because they are so beautiful!
1/4 red onion thinly sliced
1 cup cubed English cucumber
8 basil leaves torn into pieces
1/2 cup kalamata olives
1 avocado cubed
1/4 cup olive oil
1/2 cup feta crumbles (optional)
Salt and Pepper
In a large heavy bottom skillet combine the bread, 3 Tbsp of olive oil and a very generous dash of salt and pepper and garlic powder and toss to coat. Turn the heat to medium and cook the bread until it becomes crispy and lightly golden brown, about 10-12 minutes. Remove from the heat and set aside.
In a large bowl combine the remaining ingredients and sprinkle generously with salt and pepper. Just before serving, toss in the bread cubes and serve.