Name: Summer Panzanella with Avocado
Prep time: 15 min
Cook time: 20 min
Ingredients: 6 cups whole grain baguette or sourdough baguette (cubed); non stick cooking spray; salt and pepper (to taste); ⅓ cup white balsamic vinegar; 2 tablespoons olive oil (extra virgin); 1½ tablespoons capers with brine; 1 tablespoon dijon mustard; salt and pepper (to taste); 1 pint heirloom cherry tomatoes (quartered or halved); ½ large red onion (sliced); ½ medium seedless (or English) cucumber (sliced); 3 medium hass avocados (cubed); ¼ cup dry roasted sunflower seed kernels

^{Do you want to feel good about eating bread? Make it into a salad! Only Italians would think of this…}

I learned about bread salad while watching cooking shows way back in college. When I started really diving into the “health kick” stage, I wouldn’t have dreamed of making a fresh salad out of BREAD!

I learned…

Bread salad is incredible! Think about it, a pasta dish is usually served with bread and salad…now…it is all in one form. Also, it’s a great way to use up garden tomatoes, avocados and that leftover baguette from this past week’s dinner. It’s resourceful and it is a treat! And while learning how to rekindle my love for carbs, I was able to ease my way into it by portioning out a salad with the bread.

This is perfect to serve at brunch! Make some runny eggs to top an individual plate. Call it“deconstructed avocado toast” which will impress your guests and leave very little work for you. I added the avocados because I love avocado toast and this is similar. This recipe also made me limit my serving sizes because I knew I was getting a lot of the same flavors from just one serving. Again, think about it like eating avocado toast with way more vegetables! It’s also perfect for a hangover brunch!! It has carbs and fats that nourish you and help you heal up fast before the first round of mimosas are served.

Rookie mistake: Don’t add the avocado until the end. I was in my own head and just added everything – not thinking straight – and before I knew it I was mashing the avocado with the bread. It turned out great but didn’t make for a great photo. I didn’t want make another batch (that I would be forced to eat) for a better view but now you know. Stick with the instructions. It’ll keep the avocado chunkier rather than part of the dressing.

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Summer Panzanella with Avocado

Print Recipe

Do you want to feel good about eating bread? Make it into a salad! Only Italians would think of this…

Prep Time:15 mins

Cook Time:20 mins

Ingredients

6 cups whole grain baguette or sourdough baguette cubed
non stick cooking spray
salt and pepper to taste
⅓ cup white balsamic vinegar
2 tablespoons olive oil extra virgin
1½ tablespoons capers with brine
1 tablespoon dijon mustard
salt and pepper to taste
1 pint heirloom cherry tomatoes quartered or halved
½ large red onion sliced
½ medium seedless (or English) cucumber sliced
3 medium hass avocados cubed
¼ cup dry roasted sunflower seed kernels

Instructions

Preheat oven to 250°
Cube baguette (best if starting to become stale). In a single layer, spread out bread onto a baking sheet. Spray with non stick cooking spray and add salt and pepper. Bake for 20-30 minutes until slightly toasted. Remove and let cool.
In a large salad bowl wisk together balsamic, capers/brine, olive oil, dijon mustard and then season with salt and pepper. Add tomatoes, onions and cucumbers and allow them to sit while the bread cools.
Add bread to the dressing and vegetables. Lightly toss and let sit for 4-5 minutes.
Add avocado and toss one last time before sprinkling with sunflower seed kernels.

Notes

Ingredients & Technique:

Refrain from using leftover SANDWICH bread! You want something with a bite. Something crusty and hearty that won’t break down fast. I am obsessed with sourdough and although that may not offer the best health benefits, its delicious. Grainy-wheat breads are a go-to…something with a richer flavor and more fiber.

How long does it last and where?

1 to 1 1/2 days in the fridge. It starts to get mushy after a day. Still enjoyable as long as your bread started out crispy and dry.

Can you freeze it?

No, not even a chance.

Substitutions?

Any crusty baguette that is close to losing it’s shelf life is perfect for this recipe. Biggest pet peeve is mushy bread in any recipe so I am very careful here making sure that it doesn’t get too soggy.

You can really add or remove the other ingredients. Feel free to use a low fat vinaigrette of choice. Something from a bottle is fine. You just want vinegar to be the predominate flavor in the dressing.

You can use really any type of tomato but you want them to be bite size pieces that resemble the bread pieces. I also aim for ones with less juice to avoid sogginess.

If you’re not vegan or a vegetarian…add bacon, feta and/or goat cheese. You probably could get away with any cheese…like blue cheese too!

What to serve with it?

Pretty much any meal that is high in protein where this can be the fat and carb balance. I think it worked well with eggs. I also have eaten it as a side to chicken, fish and pork.

It’s bread salad…it’ll go with pretty much anything….really….