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.

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

1. Place the bread cubes, tomatillos and avocado in a large bowl and toss together with a wooden spoon.

2. 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.

3. 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.

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