Mediterranean Panzanella Salad

Prep Time: 15 mins | Cook Time: 10 mins | Course: Dinner | Serves: 8 

Slightly crunchy sourdough croutons take on a vinaigrette flavor with this amazing summer tomato and bread salad. I’ve added cucumbers, kalamata olives, green onions, avocado, and crispy shallots. You could add baby mozzarella balls here, or crumbled feta cheese, but I wanted the summer veg to shine. Inspired by Heidi of Foodie Crush https://www.foodiecrush.com/panzanella/ and Suzy karadsheh of The Mediterranean Dish https://www.themediterraneandish.com/tomato-panzanella-salad-recipe/ 

6 cups sourdough batard bread, 1”cubed 

2 shallots, sliced very thin (I used a mandolin) 

½ cup olive oil 

3 cloves garlic, minced

Salt and pepper, to taste

4 tomatoes, chopped 

1 cup multi-colored cherry tomatoes, halved 

3 green onions, sliced 

¼ cup fresh basil, sliced in chiffonade ribbons 

1 avocado, sliced 

2 Persian or cocktail cucumbers, sliced 

½ cup kalamata olives

¼ cup red wine vinegar 

½ tsp dijon mustard 

Preheat a large skillet and stir bread and shallots in the olive oil until crispy and lightly browned. Turn off the heat and stir in garlic, salt and pepper. Transfer to a large salad bowl. Add tomatoes, cherry tomatoes, green onions, basil, cucumbers, and olives. In a measuring cup, whisk vinegar and mustard together. Drizzle over the top of the salad 15-30 minutes before serving to allow the flavors to marry, and toss adding more salt, pepper, and a drizzle of olive oil as needed.