SUMMER PANZANELLA SALAD
SERVES 4 PORTIONS
4 tbsp. olive oil
3 cups (3/4-inch) Italian bread cubes
Sea salt
1 cucumber, peeled, seeded, and chopped
3 large tomatoes, roughly chopped
1/2 small red onion, thinly sliced
1 garlic clove, minced
2 tbsp. balsamic vinegar
Freshly ground black pepper
2 cups fresh basil, torn into pieces
2 cups arugula
1 avocado, cubed
NUTRITIONAL VALUES
Calories: 289kcal
Fat: 24.3g (4.1g S.Fat)
Carbs: 18g
Protein: 3.4g
Sugar: 5.8g
Sodium: 170mg
METHOD
Heat 3 tablespoons of the oil in a large skillet over medium-high heat, then add the bread cubes. Season with salt and toss frequently for 5 to 10 minutes, or until lightly toasted.
Combine the bread, cucumber, tomatoes, onion, and garlic in a large mixing bowl. To coat, drizzle with the remaining 1 tablespoon oil and vinegar. Season with salt and pepper and set aside at room temperature for 30 minutes to allow flavours to blend. Just before serving, toss in the basil, arugula, and avocado.
Combine the bread, cucumber, tomatoes, onion, and garlic in a large mixing bowl. To coat, drizzle with the remaining 1 tablespoon oil and vinegar. Season with salt and pepper and set aside at room temperature for 30 minutes to allow flavours to blend. Just before serving, toss in the basil, arugula, and avocado.
