Chop Chop Bread Salad

We had plenty of take home pasta from last night's dinner out.  Which by the way, hometown Italian fare, family owned, restaurant....delicious!  To go along with the pasta I wanted to make something fresh.  I had some of the Italian bread left from Friday's mushroom pizza.  I thought about a traditional Panzanella  salad.  This Guy Fieri recipe takes bread salad to a higher level by adding avocado and crunchy cucumber.  He does call for capers in his version and I did not have them on stock.  Their bright citrusy taste would be good; but, I didn't miss them.

Chop Chop Bread Salad
printable recipe

3 c. day old Italian Bread
olive oil
sea salt and fresh pepper

1/2 C. halved grape tomatoes
1 red bell pepper, diced
1 c. English cucumber, peeled and chopped
1 T. minced garlic
1 T. minced fresh parsley
3 T. fresh julienne basil
1-1/2 T. red wine vinegar
1-1/2 T. balsamic vinegar
2 T. olive oil
2 T. goat cheese, crumbled
1 avocado, pitted and fresh diced

Drizzle the bread with olive oil and season with salt and pepper.  Crisp bread under the broiler.  Allow to cool.  Cut into 1 inch cubes.

Whisk together the vinegar and oil in a small bow.
In a medium bowl combine the tomatoes, pepper, cucumber, garlic, parsley and basil.  Drizzle the dressing over the vegetables and stir together.  Refrigerate 15-20 minutes.

When ready to serve, toss the bread, avocado and vegetables together.  Top with a few dabs of goat cheese.

Fresh, creamy, crunchy and pretty healthy all in one bite!  Ah, plus the seafood pasta leftovers....bliss!