Panzanella Salad

I love making panzanella salad when I have a bunch of leftover bread from a local bakery. It’s the end of summer and this is such a great way to use up what you have. I found amazing heirloom tomatoes from the market and my neighbor has a plum tree so I wanted to incorporate the two. Added in some fresh sweet corn, salty feta, cucumbers, arugula, and finished with a balsamic vinaigrette. Make it for two or for a crowd everyone is sure to love it!

Ingredients

• 1/2 loaf white or whole wheat sourdough bread, large dice
• 2 tbsp olive oil
• 2 garlic cloves, peeled
• 1 1/2 cup heirloom tomatoes, large dice
• 1 English cucumber, sliced
• 3 plums, cut in half and sliced
• 1 ear of corn, cut off the cob
• 1 cup arugula
• 1/2 avocado, medium diced
• 1/2 cup feta, medium dice
• 1/3 cup balsamic vinegar
• 2 tbsp honey
• 1/2 cup olive oil
• salt and black pepper
• basil leaves for garnish

Directions

Preheat the oven to 350 degrees.

Place the sourdough evenly out onto a rimmed sheet pan. Drizzle on the olive oil, add in the garlic and season with salt and pepper. Toss it all together so it’s evenly coated and spread it out. Bake for about 20 minutes until golden and crispy. Let cool slightly.

Toss into a large bowl a long with the tomatoes, cucumbers, plums, corn, and arugula, give it a big toss. Then add in the avocado and feta and toss until combined.

Then in a small bowl or jar combine the balsamic and honey and whisk in the olive oil until emulsified. Season with salt and pepper. Pour over the salad and toss it all together. Serve immediately! Enjoy!