Panzanella

I was the only one in my family that liked this dish.  If I make it again, I will have to adjust the ingredient measurements to make one serving.

Panzanella (serves 8)

2 cups bread (I used a loaf of Italian bread), cut into 1 inch cubes
1 cup olive oil
1/2 lb bacon
1 large shallot, chopped
1/2 cup red wine vinegar
3 lbs tomatoes, cored, seeded and chopped
2 avocados, peeled and chopped
1 medium cucumber, peeled, seeded and diced
Salt and pepper

Preheat the oven to 350 degrees.

Arrange the bread cubes on a baking sheet.  Drizzle 2 Tbsp olive oil over the bread.  Bake 10-15 minutes, until dry.

Meanwhile, cook the bacon until crisp.  Your choice: 1. skillet on stove top, 2. baking sheet in oven for 15 minutes, or 3. between napkins on a plate for 5 minutes in the microwave.  I chose the microwave method.

Combine the shallot with the vinegar in a small bowl and set aside to marinate while you prepare the rest of the salad.

Combine the tomatoes, avocados, and cucumber in a large bowl.  Crumble the bacon into the bowl.  Add the bread cubes and toss to combine.  Add remaining olive oil (about 2/3 cup) to the vinegar and shallot mixture and whisk to emulsify.  Pour over the salad, using as much dressing as you like (Save leftovers for a future salad).  Season with salt and pepper, if desired.  Gently toss all the ingredients to coat.

I served this as a side to baked chicken.

This recipe came from The Cleaner Plate Club: Raising Healthy Eaters One Meal at a Time.  This was the third recipe we tried from the cookbook and the third one that we were not overjoyed about eating.  I am planning to try a couple more because I am hopeful that we'll find one we like.  I am completely on board with the "Real Foods" philosophy that the book supports, but have been disappointed by the recipes I have tried.