Tomato, Corn and Avocado Panzanella

Gitty's updated take on a classic panzanella is full of sweet corn, avocado and juicy tomatoes. In place of stale bread, she toasts fresh sourdough, so the croutons stay crunchier for even longer. A simple red wine vinaigrette and mild mozzarella round things out. Make this salad before tomato season is really over and eat it al fresco with a glass of wine for a perfect, summer's end dinner.
Sourdough Croutons
6 Slices Sourdough Bread (about 1/2 a Loaf)
1/2 Cup Olive Oil
1-2 T Everything but the Bagel Spice
Panzanella Salad
2 Cups Sourdough Bread Crouton
4 Large Heirloom Tomatoes (cut in Quarters)
1 Cup Cherry Tomatoes (sliced in 1/2)
4-5 Handfuls Arugula
1 Cup Fresh Mozzarella (cubed)
1 Fresh Corn on the Cob (corn Shaved Off)
1/2 Cup Fresh Basil (sliced)
1 Avocado Sliced
Dressing
1/2 Cup Extra Virgin Olive Oil
1 Small Shallot (minced)
2 Cloves Garlic (crushed)
1 Tsp Dijon Mustard
2 T Red/white Wine Vinegar
Salt and Pepper to Taste
Croutons
1. Preheat the oven to 200.
2. Dice bread into 1/2” cubes.
3. Place in large bowl drizzle with olive oil and spice mixture.
4. Mix well and place on a parchment lined cookie sheet bake for at least 45 minutes (they can bake for up to 90 minutes for extra crunchiness) until the bread is crunchy and golden.
5. Store in tightly sealed mason jar.
Salad
1. Place arugula in a large bowl. Add tomatoes, corn, avocado, mozzarella and basil. Top with croutons.
2. Drizzle dressing over salad and toss gently. Serve immediately

[@Groovy1965]

OMG, You are SOOOOO cute!