Panzanella

This is a salad recipe that I am completely hooked on. It is an Italian salad, made popular during the Depression when times were tough as a way to use up stale bread.
I have personalised the original recipe to add feta cheese, avocado and spinach to suit my own taste buds, but you can add (or take out) any ingredients to suit yourself.
I find that this salad best goes with fish or chicken, but I am so addicted, I will eat it with anything, or as a meal on its own!

Panzanella- before I add feta cheese, spinach and avocado

Panzanella- before I add feta cheese, spinach and avocado

Panzanella

3 large tomatoes, cubed (I prefer Roma tomatoes, as there is less pulp and better flavor, mini Roma tomatoes work quite well too.)

1/4 cucumber, cubed (I usually peel mine first.)

1/4 red onion, finely chopped/

2 sliced bread, lightly toasted and cubed (I like to use Bruschettina, but sandwich slices work too.)

Large handful baby spinach, coarsely chopped.

100g feta cheese, cubed or crumbled.

1/2 avocado, cubed.

Dressing:
2T red wine vinegar

2T olive oil

1/2t parsley (I use parsley paste)

1.) Combine tomatoes, cucumber, onion, bread, feta cheese, avocado, spinach and bread in a bowl.
2.) In a small bowl, combine oil, vinegar and parsley.
3.) Pour dressing over salad, mix well. Refrigerate for at least 20min before consuming.