Lisa’s Panzanella Salad

Lisa’s Panzanella Salad

With tri-color peppers, cucumber, avocado, and croutons


  • 3 cups of sourdough, cut into cubes
  • 1 Persian cucumber, sliced
  • 2 ripe avocados, peeled and chopped
  • 1 pint of cherry tomatoes, halved
  • ½ each sliced red, yellow and orange bel peppers
  • 1/2 red onion, minced
  • 1/4 cup of fresh basil leaves, torn
  • 1/4 cup of extra virgin olive oil
  •  2 tablespoons of red wine vinegar
  • Salt and black pepper, to taste


  • Preheat your oven to 375 degrees. Spread the bread cubes on a baking sheet and bake for about 10-15 minutes, or until they're crispy and lightly browned. Set aside to cool. In a large salad bowl, combine the cucumber, peppers, avocados, cherry tomatoes, red onion, and basil leaves.
  • In a small bowl, whisk together the olive oil and red wine vinegar. Season with salt and black pepper to taste. Pour the dressing over the salad and toss gently to combine. Add the cooled croutons to the salad and toss again. Let the salad sit for about 20 minutes before serving to allow the flavors to meld together. Enjoy your Panzanella Salad!
  • Remember, the key to a good Panzanella is to let it sit fora bit before serving, so the bread has a chance to soak up the flavors of thedressing and the vegetables.