SANDRA'S SOURDOUGH and AVOCADO PANZANELLA

It's terrific how these pickled red onions become so crispy

while being refrigerated in this flavorful brine

giving you a delicious sweet-salty vib...

Servings: 4

Prep: 10 Mins.

Toast bread cubes: 12 Mins.

Let stand: 10 Mins.

Sourdough Baguette (recipe)

INGREDIENTS

Panzanella:

2 cups cubed sourdough baguette (measure after cubing)

2 cups chopped tomatoes (measure after chopping)

1/2 teaspoon kosher salt

3 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

1/4 cup sliced pickled red onions

2 tablespoons thinly sliced fresh basil leaves

1/4 teaspoon freshly ground black pepper

Final addition:

1 avocado, cut into 1/2" cubes

METHOD

Preheat the oven to 325 degrees F. Arrange the bread cubes on a rimmed baking sheet in a single layer. Bake until lightly toasted, about 12 minutes.

Pickled Red Onions (recipe)

Meanwhile, place chopped tomatoes in a colander placed over a bowl, and toss them with 1/2 teaspoon kosher salt. Let stand 10 minutes to allow excess liquid to drain, discard juices in bowl.

Whisk the olive oil and vinegar together in a large bowl. Add the toasted sourdough cubes, chopped tomatoes, pickled red onions, basil, and pepper; toss to coat.  Let stand for 10 minutes for flavors to meld.

Just prior to serving, gently fold in the cubed avocado, and then serve. ~ Enjoy!