Avocado Tomatillo Panzanella Salad

**By Chadwick Boyd**
PHOTO BY BROOKE SLEZAK

My Twist on Panzanella Uses Tomatillos Instead of Tomatoes

This rustic salad is easy in preparation, yet big and complex in flavor. Fresh, raw tomatillos have a sour bite to them, so I balance it out with Garden Fresh Gourmet® Avocado Verde salsa. The champagne vinegar adds a bit of brightness to the flavor, too, along with the fresh parsley.

Chadwick’s Checklist

What you need to know before you cook.

This salad needs to rest 30 minutes before serving so the bread soaks up the juices.

SERVING SIZE: 6 PREP TIME: 15 mins TOTAL TIME: 45 mins

Ingredients

4 cups cubed ciabatta bread
2 cups quartered fresh tomatillos
2 ripe avocados cut into chunks
1 16-ounce container Garden Fresh Gourmet® Avocado Verde
3 tablespoons extra virgin olive oil
2 tablespoons champagne vinegar
1 tablespoon Kosher salt
Freshly cracked black pepper to taste
¼ cup roughly chopped fresh Italian parsley

Directions

Place the bread cubes, tomatillos and avocado in a large bowl and toss together with a wooden spoon.
Whisk together the Avocado Verde salsa, oil vinegar and oil in a small bowl. Pour over the bread salad and toss gently to coat. Add the salt and pepper and toss again.
Let stand for 30 minutes so the bread can soak up the flavors. Toss in the parsley just before serving. Drizzle with more olive oil if desired.

Chadwick’s Changeups

Switch things up. Have some fun! Do more.

For added depth and a bit of crunch, lightly toast the bread cubes in the oven before making the salad.
If you can't find tomatillos, try using halved cherry tomatoes.
Instead of champagne vinegar, try lime juice. IT'll add a tart, fresh finish.

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