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Green Tomato Panzanella Salad with Cilantro Lime Dressing
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Description
Panzanella salad with a Southwestern twist!
Ingredients
- FOR THE SALAD:
- 2 teaspoons Olive Oil
- 6 cups Cubed Bread
- Salt And Pepper
- 3 whole Green Tomatoes, Medium Diced
- ¾ cups Corn Kernels
- 1 whole Avocado, Medium Diced
- ¼ cups Onion, Small, Diced
- ¾ cups Red Pepper, Medium Diced
- ¾ cups Green Pepper, Medium Diced
- ¾ cups Queso Fresco, Crumbled
- Jalapeno, Small Diced, To Taste
- FOR THE CILANTRO LIME DRESSING:
- ½ cups Olive Oil
- 1 clove Garlic, Roughly Chopped
- ½ teaspoons Dijon Mustard
- 1 Tablespoon Shallot, Roughly Chopped
- 3 Tablespoons Fresh Lime Juice
- ¼ cups Cilantro
- ½ teaspoons Salt
- ¼ teaspoons Pepper
Preparation
1. Heat a large pan over medium heat and dizzle with about olive oil. Place cubed bread into the hot pan and sprinkle with a pinch of salt and pepper. Toast the bread for about 15 minutes, or until bread is crispy on the outside. Let cool.
2. Add the remaining salad ingredients into a large bowl and then add in the cooled bread cubes.
3. Add all of the cilantro lime dressing ingredients into a blender and blend until combined.
4. Pour dressing over the bread and vegetable mixture and stir until everything is combined.
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