Recipe for Panzanella with Avocado, Corn, and Smoked Mozzarella
* very sturdy whole grain or gluten-free breadtoasted and cut into cubes (I only used about 2 cups total of cubed bread, but many recipes call for 4 cups)
*1/4 cup extra-virgin olive oilplus more to taste
*1/4 cup minced fresh parsleyI used the flat-leaf variety
*1/4 cup minced fresh basil
*5-6 large ripe tomatoeschopped to equal about 4 cups (I used heirloom tomatoes from my garden)
*1 medium cucumberchopped to equal about 1.5 cups (I used a cucumber from my garden)
*fresh corn from 1 ear
*1/2 red onionchopped- optional
*1/2 cup cubed fresh smoked mozzarella cheeseor more to taste
*fresh lemon juice- optional
*pinch or two of coarse sea salt
*fresh ground pepper to taste
*arugula or other salad greens for serving the panzanella- optional
1. Mix bread, olive oil, herbs, and vegetables (tomatoes and avocados are technically fruits but you know what I mean) in a large bowl. Gently fold in the cheese, and add fresh lemon juice to taste, if desired.
2. Sprinkle with salt and pepper, then taste so you can adjust the seasonings, if necessary, Serve over arugula or other greens, and drizzle with additional olive oil before serving, if you like.