Panzanella Bread Salad

Panzanella Bread Salad
April
Meet the Chef!
April Cardenas
April is a self-taught chef specializing in organic food. She’s worked and has been a part of many notable restaurants and catering companies like Waters Catering, Haggo’s Organic Tacos and most recently Cups Organic. Her passion and love for food was the driving force for April as she learned technique and recipes by simply being in the kitchen.
Recipe Details
Ingredients

6 cups Any KING'S HAWAIIAN bread product, cubed

1/8 cup Olive oil

1/2 English Cucumber, washed and roughly chopped

1/2 pint Grape Tomatoes, washed and cut in half

1/2 Mango, peeled & diced

1/4 Red Onion diced

4 ounces Feta cheese

Salt and pepper to taste

Avocado Slices, Italian Parsley to garnish

Preparation
Step 1
Preheat oven to 350° F.
Step 2
Toss cubed bread with olive oil and season with salt and pepper.
Step 3
Brown in oven for 10 minutes. Remove and cool. (Pending on your taste, shorten time cooked for a chewier bread or lengthen time cooked for crispier bread.
Step 4
Chop all veggies and place in a bowl. Add cooled bread and dressing. Toss to coat.
Step 5
Arrange salad into serving platter and garnish with feta, avocado and herbs.
Step 6
Whisk vinegar, mustard and honey slowly. Drizzle in olive oil to emulsify. Season with salt and pepper to create Balsamic Dressing

April Cardenas says:

Try this recipe with your favorite KING'S HAWAIIAN bread product!

Comments
Reviews
says:
1
What are the measurements for the balsamic dressing in the last step?
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