Summer Citrus and Avocado Panzanella Salad
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 769
- Total Fat
- 52
- Saturated Fat
- 8
- Carbohydrates
- 70
- Dietary Fiber
- 14
- Sugar
- 14
- Protein
- 13
- Cholesterol
- 0
- Sodium
- 1190
- Total: 1 hr
- Active: 30 min
Ingredients
Bread Cubes:
6 cups 2-inch bread cubes, cut from a baguette or focaccia
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Dressing:
1/3 cup extra-virgin olive oil
Zest and juice of 1 lemon
Zest and juice of 1 lime
Kosher salt and freshly ground black pepper
Salad:
2 cups chopped red onion
2 cups chopped red bell pepper
1 to 2 tablespoons diced jalapeno
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups seeded and chopped English cucumber
1 1/2 cups cherry tomatoes, cut in half
1 teaspoon minced garlic
2 ripe avocados, chopped
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
Directions
- Preheat the oven to 375 degrees F.
- For the bread cubes: Place the bread cubes on a baking sheet, drizzle with the olive oil, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss with your hands until well coated. Spread out the bread in an even layer and bake until golden and toasty, about 10 minutes. Set aside to cool. (Leave the oven on.)
- For the dressing: Meanwhile, whisk together the oil, lemon zest and juice, lime zest and juice, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small mixing bowl until well combined. Set aside.
- For the salad: Line a baking sheet with foil. Add the red onions, red peppers and jalapenos and spread out in an even layer. Drizzle with the oil, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 18 minutes. Set aside to cool.
- Combine the cucumbers, tomatoes, garlic and avocados in a large mixing bowl. Then add the toasted bread cubes and roasted peppers and onions, along with the basil, cilantro and parsley. Toss to combine. Pour half of the dressing over the salad and season with 1 teaspoon salt and a pinch of pepper. Toss and add more dressing and salt according to taste. Serve and enjoy!