Summer Panzanella

Introduce

Chef :

Ryan Goodwin

Summer Panzanella

This is a go-to barbecue side dish. It's quick to assemble, quick to make, and it tends to get requests. Quality products count here. You'll need good, crusty sourdough, ripe tomatoes (don't make this salad in the winter), and high-quality olive oil and vinegar.

Ingredient

1 loaf

Sourdough

as needed Olive Oil

as needed Salt and Pepper

3 large

Heirloom Tomatoes

1 each

Cucumber

2 each

Avocados

as needed Vinegar

Cooking instructions

* Step 1

Cut sourdough on a bias to 3/4" slices

* Step 2

Brush each slice with olive oil and season with salt and pepper on both sides.

* Step 3

Toast carefully on a hot grill.

* Step 4

Cut tomatoes into large chunks, discarding core.

* Step 5

Peel cucumber and cut in half lengthwise. Scoop out seed with a spoon and discard. Slice into 1/4" boomerangs.

* Step 6

Dice avocado.

* Step 7

Pour vinegar over bread, squeezing the bread to soak it up. Add tomato, cucumber and avocado. Sprinkle in olive oil, salt and pepper as you toss ingredients together.

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