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.

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Ing:

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

 

Dressing:

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.

 

Method:

1. Mix all the vegetables together

2. Add bread

3. Add in salad dressing.

 

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