whenever we make something vegetarian i find that we end up countering the lack of meat with a lot of dairy/cheese. ivan and i had a strong urge to throw some feta or mozzarella on top of this salad but we resisted and instead focused on the vegetables and using great bread and olive oil. it ended up being really colorful, delicious and filling and is completely vegan! the bread matters, we got ours at cookbook in echo park which is our favorite market. visit your local bakery, buy some good bread, it8217;s always worth it! for the red onion, i did half roasted and half fresh, i liked the combo of the flavors but up to you on that part. 8211; joanie
• 3 cups bread cubed
• 2 cups tomatoes
• 2 Persian cucumbers
• 1 large yellow bell pepper sliced
• quarter cup olives
•1 red onion sliced
• 1 lemon
• micro greens (arugula, frisee or any type of bitter greens)
• olive oil
• 1 avocado diced
• start by pre-heating your oven to 375 degrees. in a large bowl add the cubed bread and drizzle with olive oil. toss until lightly coated, don8217;t over oil! spread onto a lined baking sheet and add the yellow bell pepper, olives and half of the red onions to the same baking sheet. drizzle oil on the vegetables and olives, mix. sprinkle salt on everything and bake for 15-20 minutes or until bread is golden brown. remove from oven and set aside.
• cube the tomatoes and dice the Persian cucumbers. assemble the salad by first plating with micro greens. add the bread, bell peppers, onions, olives and tomatoes and cucumbers. drizzle with big splash of olive oil, lots of fresh lemon, salt, pepper and garnish with basil and avocado.
we plated these individually but you could also put everything on one big salad board and serve it that way. you really can8217;t go wrong with this salad, it8217;s so colorful and fresh, it8217;s a crowd pleaser!
Original source: http://www.designlovefest.com/2019/04/panzanella/