Seasonal Panzanella Salad
This colorful Panzanella features ripe orange, red and yellow tomatoes, avocados, cucumbers and dollops of sweet, creamy Grande Stracciatella. For customers looking for leaner options, this salad is a beacon to your restaurant.
Course: Salads
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.
