A Pinch of Geek
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Garlic Bread to Caprese Panzanella Salad

7/10/2015

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Have you ever gone out for a wonderful Italian dinner or just ordered in and had all this delicious garlic bread leftover? I do. A lot. I love garlic bread. With cheese, without cheese, nugget shaped, whole loaf. I am not picky. Butter, garlic, and salt on bread is amazing.

This salad is all about capturing the deliciousness of garlic bread dipped in balsamic vinegar and olive oil. I throw in a few other special twists like avocado because, really, avocado makes everything better. Fresh heirloom tomatoes grown in your back yard and fresh basil from the window box makes a quick and easy salad that uses up the garlic bread without increasing food waste.

I make one big salad with the dressing on the side and take it to work. No lettuce means it stands up well as a leftover and is perfect for my office lunch.

Alternatives to Try: Add some chopped up leftover chicken for extra protein or add a can of wash and drained cannellini beans for a healthy vegetarian option

What You Will Need:
- 1 Cup chopped up garlic bread (go for cubes about 1/2 inch per side)
- 1 cup of halved heirloom or fresh cherry tomatoes
- 1 half of a medium to large avocado (remove pit, dice, and scoop into bowl)
- 1 Tablespoon lemon juice
- 1/4 Cup shredded mozzarella
- 2 Tablespoons, diced red onion
- 8-10 large leaves of fresh basil (julienne or chopped)
- 1 Tablespoon shredded parmesan
- Kosher Salt and Pepper to taste
- Dressing: balsamic vinegar dressing or 2 Tablespoons balsamic vinegar /1 tablespoon extra virgin olive oil in a side cup to be added just before serving (try white balsamic for better color or a flavored one like fig for a twist!)

Directions:
1. Cut and prep the ingredients as listed above.
2. Add all ingredients except dressing to the salad bowl/storage container
3. Don't add the dressing until just before you are set to eat it or the bread and stuff will get soggy.

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