Crispy pan fried bread soaking up the juice of fresh summer tomatoes, it doesn’t get much better than that. This is how you make friends with salad! I’ve included a few extra ingredients like avocado and colorful bell peppers for some extra satisfaction. Vegan option.
- 3 thick slices of sourdough bread (about 1 inch thick), cut into bite sized cubes
- 1 Tbsp butter (can sub for plant-based butter)
- 1 clove of garlic, minced
- 1 1/2 tbsp extra virgin olive oil + 1/2 tbsp for drizzling
- 1 1/2 tbsp balsamic vinegar
- 1 1/2 tbsp red wine vinegar
- Fresh ground pepper and coarse salt to taste
- 2 cups assorted heirloom tomatoes (any tomatoes will do but these make it a lot prettier)
- 1 red pepper, cut into bite sized pieces
- 1 yellow or orange pepper, cut into bite sized pieces
- 1 avocado, cut into small cubes
- 1 cup of basil, sliced thin + extra for garnishing
- In a heavy bottomed pan, heat butter over medium heat. Once melted, add bread pieces and stir to cover with the butter. Sprinkle with coarse salt. Let the pieces brown, stirring every 3-5 minutes to make sure they don’t burn.
- Meanwhile, in a small bowl, whisk together garlic, 1 1/2 Tbsp. olive oil, balsamic vinegar, red wine vinegar and a generous sprinkle of salt and pepper to taste (about 1/2 tsp each). Set aside.
- Combine tomatoes, peppers, avocado and basil in a medium sized mixing bowl. Drizzle with half of dressing and mix to combine. Place on a large serving platter.
- Once bread is nicely browned on all sides (15-20 minutes total) add to the plated salad. Drizzle with the rest of the dressing and additional olive oil if desired. Finish off with a sprinkle of salt and pepper.
- Garnish with additional basil.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Stove Top
- Cuisine: Italian
Keywords: summer, panzanella, easy