Ingredients with Measurements:
- 1 loaf of day-old bread, cut into bite-sized pieces
- 2 ripe avocados, diced
- 2 cups of arugula
- 1/2 red onion, thinly sliced
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of fresh basil, chopped
- 1/4 cup of olive oil
- 2 tablespoons of red wine vinegar
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Spread the bread pieces on a baking sheet and bake for 10-12 minutes or until crispy.
3. In a large mixing bowl, combine the avocados, arugula, red onion, cherry tomatoes, and basil.
4. Add the crispy bread pieces to the bowl.
5. In a separate bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
6. Pour the dressing over the salad and toss to combine.
7. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 280
Fat: 18g
Carbohydrates: 26g
Protein: 5g
Fiber: 5g
Substitutions for ingredients:
- Instead of arugula, you can use spinach or mixed greens.
- Instead of red onion, you can use shallots or green onions.
- Instead of cherry tomatoes, you can use diced Roma tomatoes.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add crumbled feta or goat cheese for extra flavor.
- Use different types of bread, such as sourdough or ciabatta.
Tips and tricks:
- Make sure to use day-old bread for the best texture.
- If you don't have red wine vinegar, you can use balsamic vinegar or lemon juice instead.
- To prevent the avocado from browning, add it to the salad just before serving.
Storage instructions:
This salad is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This salad is meant to be served cold, so there is no need to reheat it.
Presentation ideas:
Serve the salad in a large bowl or on individual plates.
Garnishes:
Garnish with additional fresh basil leaves or a sprinkle of red pepper flakes.
Pairings:
This salad pairs well with grilled meats or fish.
Suggested side dishes:
Serve with a side of garlic bread or a cup of soup.
Troubleshooting advice:
- If the bread is not crispy enough, bake it for a few more minutes.
- If the salad is too dry, add more dressing.
Food safety advice:
- Make sure to wash all produce before using.
- Store leftovers in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Panzanella is a traditional Italian bread salad that originated in Tuscany.
Flavor profiles:
This salad is fresh and light, with a combination of tangy and savory flavors.
Serving suggestions:
Serve this salad as a main dish or as a side dish at a summer barbecue or picnic.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian