Caprese Panzanella Salad w Avocado and Homemade Croutons

Caprese Panzanella Salad print

Ingredients:
Salad:
1 cup halved cherry tomatoes (or regular chopped tomatoes)
2 whole avocados cubed into 1 inch pieces
1 cup fresh mozzarella cheese cubed into 1 inch pieces
2 cups stale white bread cubed into 1 inch pieces
2 tbsp flavorless oil
spinach (can add however much depending on preference
1/4 cup freshly sliced basil
grilled chicken or pasta (optional)

Dressing:*
2 tbsp (extra virgin) olive oil
1/2 tsp salt
1/2 tsp freshly cracked black pepper
2 tsp lemon juice
2 tbsp balsamic glaze (or 4 tbsp balsamic vinegar plus 1 tsp sugar)

Directions:

1. Preheat your oven to 350 degrees Fahrenheit.
2. Toss your cubed bread with the oil and spread in a even layer onto your baking sheet. Bake for 15-20 minutes, giving it a toss halfway, until golden brown. Remove from the oven and let cool until ready to use.
3. In a small bowl mix together your dressing ingredients. You can do this in a small blender or shake in a jar to emulsify well but a whisk is fine otherwise.
4. Assemble your salad. Lay your spinach at the bottom of the platter. Then add your bread and pour over half your dressing. Add on your tomatoes, avocados, cheese and basil. Pour over the rest of the dressing. If you want to make this heartier, add in some grilled chicken and/ or pasta to make a filling lunch!
5. Eat immediately or save for next day’s leftovers! If making ahead of time, add in your avocado before serving so they don’t brown.

Notes:
dressing: If you do not want to make your own dressing and want a super quick fix, just use regular balsamic vinegar! It wont be as flavorful but it works just as well. My favorite thing ever to keep in the pantry is Trader Joe’s balsamic glaze! It is thicker than normal balsamic vinegar, sweeter and dresses any salad beautifully. Either one works as a good substitute instead of making the dressing.

recipe found at http://www.rachelseats.com/blog/caprese-panzanella-salad-w-avocado-and-homemade-croutons