Recipes: Sourdough Panzanella Salad

• Prep Time:Overnight
• Serves:6

 

Tagged:
diced avocado, dinner reinvented, food channel, fresh salad, panzanella, red bell peppers, roni proter, sourdough croutons,

If you are looking for a fresh salad without the lettuce, then look no further. This tangy and flavorful panzanella from Roni Proter, is sure to please everyone at the dinner table and the best part is, unlike regular salads that wilt quickly, this salad is even better the next day.

To see this recipe in action, and get more great tips from Roni Proter, check out the video here.

 

Foodie Byte

Ingredients

3 cups cubed (1 inch size) sourdough bread
2 lbs. 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

Preparation

Slice sourdough bread into thick pieces, then across, and finally into large cubes, about an inch thick.
Leave it on a baking sheet overnight to dry, or 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 you get all the flavors in every bite.
Toss them all, along with cubed sourdough croutons, ripe avocado and fresh mozzarella and a generous pinch of salt, in a large salad bowl.
Rip fresh basil, and then toss the whole thing in vinaigrette. Enjoy!

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