Avocado Panzanella Salad

Posted By :
Daphna Rabinovitch 
May 02, 2012

Avocado Panzanella Salad
Difficulty Level: Easy
Preparation Time: 10 minutes
Although avocados are relatively high in fat (remember, the creamier it’s flesh, the higher in fat it is), it is full of the good, healthy fat we’ve been talking about – namely, mono- and polyunsaturated. With that in mind, it’s important to use avocados sparingly but still make them an important part of your heart healthy diet. This recipe depends on day old bread. If it’s too fresh, the bread will turn gummy as it soaks up the deliciousness of the vinaigrette. Slightly stale bread can sop up the juice of the tomatoes and still retain it’s characteristic texture and shape.

Ingredients

6          cups    cubed day old French or Italian bread


4                      large tomatoes, cut into ¾-inch pieces


1-3/4    cups    cubed seedless cucumber (about 3/4 of an English cucumber)


1/2       cup      sliced red onion


1                      avocadoes, peeled pitted and cubed


1/3       cup      chopped fresh basil


 


Dressing:


2          tbsp     red wine vinegar


1                      clove garlic, minced


1          tsp       Dijon mustard


1/2       tsp       salt


1/4       tsp       pepper


1/3       cup      extra virgin olive oil

Directions

1.  In bowl toss together bread, tomatoes, cucumber, red onion and avocado.


 


2.  In separate bowl, whisk together vinegar, garlic, mustard, salt and pepper. Slowly, in gradual stream, whisk in olive oil until emulsified. Pour over dressing, tossing gently until evenly coated. Let stand at room temperature for 20 minutes. Toss again, adding fresh basil and serve.

Reader Comments

jigsaw20

Posted On Apr. 14, 2013
I had leftover challah i needed to use up, and this perfect. No one felt like i was serving leftover old challah. dressing was great and didnt taste like mustard. i didnt have fresh basil so i added a cube of frozen basil to the dressing.
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