Yield: One salad
Ingredients
- Focaccia bread, cubed
- 1 oz. Red onion, thinly sliced
- 1⁄4 cup Avocado, cubed
- 8 thin slices English cucumber
- 2 Tricolor heirloom tomatoes, sliced into bite-sized pieces
- 2 oz. Grande Stracciatella
- 7 Basil leaves, small
- 3 oz. Olive oil
- 1 oz. Balsamic reduction
- Salt and black pepper, to taste
- Grande Romano, grated, to taste
Directions
- Cut focaccia bread into 12, 1-inch cubes and toss with olive oil, salt, pepper and grated Grande Romano.
- Toast croutons on sheet pan at 450°F for 10 to 12 minutes or until croutons are golden brown but remain soft in the middle.
- Add croutons, tomatoes, red onion and cucumber slices to a bowl and toss with olive oil. Add a pinch of salt and pepper.
- Plate and top with cubed avocado and drizzle with balsamic reduction.
- Add dollops of Grande Stracciatella over the top of salad and finish with basil leaves.
