Panzanella Salad

I had to take a salad for a family get together and thought this colourful salad would be a great addition. Using vegetables I had in my fridge, I put together this salad quite easily, though it can be a little time consuming to take the time to cut everything in bite size pieces. However, the results were well worth it.  You can use a combination of any vegetables that you like. I mixed in the dressing and bread just before we were ready to eat in order to avoid everything getting soggy to early. But I did enjoy eating the salad with the slightly soggy bread the next day as well. This salad makes a great base for a meal especially on a hot day.



1/2 a french baguette, cubed and toasted for about 5 minutes

8 grape tomatoes, quartered

1 cucumber diced

2 stalks celery, sliced thinly

4 carrots, sliced thinly

2 red peppers, cubed
1/4 red onion, diced

2 avocados, cubed



In a small jar I mixed in:

1/2 cup olive oil

2 garlic, minced

2 tbsp raspberry wine vinegar (can be substituted with red wine vinegar)

If possible let the dressing sit for awhile to allow all the flavours to combine.



1. Mix all the vegetables together

2. Add bread

3. Add in salad dressing.