Panzanella Bread Salad

With Haas Avocadoes, Grape Tomatoes, Kalamata Olives, Bread, Balsamic Dressing
Serves 2

Note - You can also add diced cucumbers (peeled, seeded), as well as sliced red onions to the salad.

Ingredients we need

Toasted Sourdough Bread:

• 4 slices sour dough bread, cubed
• 3 tablespoons extra-virgin olive oil
• 1 pinch coarse kosher salt

Balsamic Dressing:

• ¼ cup / 60 ml balsamic vinegar
• ¾ cup / 180 ml extra-virgin olive oil
• 1 pinch coarse kosher salt
• 1 pinch fresh black pepper

Salad:

• 1 handful tomatoes, halved
• 2 medium haas avocados, peeled, stone removed, large cubed
• 2 tablespoons kalamata olives / or green olives / cut in half
• 1 handful fresh basil leaves, picked
• 1 pinch maldon sea salt flakes
• 1 pinch fresh black pepper

Let’s make it

Step 1 - Oven on

• Preheat the oven to 400 degrees fahrenheit / 200 degrees celsius.

Step 2 - Make the Toasted Sour Dough Bread

• Line a baking sheet with aluminum foil.
• Put the sour dough bread slices on the prepared baking sheet, drizzle both side of the bread with the oil and season with coarse kosher salt.
• Bake in the preheat oven for 5 min until toasted on one side, then turn and bake for another 5 min.
• Remove from oven and let cool completely.
• Cut toasted sour dough bread into desired pieces. Tip - leave the bread crust on, it’s tastier and crunchier.

Step 3 - Make the Dressing

• In a large bowl, whisk all ingredients and season with salt and pepper. Set aside.

Step 4 - Make the Salad

• Add the tomatoes, avocado and black olives to the balsamic dressing and gentle toss.
• Add the bread cubes and basil and gently toss again.
• Let stand at room temperature for about 5 minutes before serving.
• Nicely arrange tossed Panzanella salad onto serving plates.
• Sprinkle with maldon sea salt flakes, a few rounds fresh black pepper and enjoy.

Happy “Stay Home” Cooking! with Chef Anton “Tony” Egger