Mexican Panzanella Salad

Mexican Panzanella Salad

Panzanella roughly translates to “bread salad”—is there anything dreamier?! This Mexican Panzanella Salad is a fun twist on the classic Italian side dish.

By definition, panzanella includes torn or cubed stale bread and tomatoes soaked in olive oil and vinegar. Then you can add just about anything you like such as onions, peppers or herbs. It makes the perfect side dish to any grilled meat or it’s delicious just on its own.

For this fun twist, we’re taking things out of Italy and bringing in a little Mexican flare with some avocados, cilantro and a squeeze of lime!

Mexican Panzanella Salad | Sip and Spice

How to Make Mexican Panzanella Salad:

To start, cubed the bread and toast it up. This will help it soak up all the yummy flavors and juices without going totally soggy. Especially because the combination of the tomatoes and avocados create the most luscious sauce all on their own. Then with the addition of a little olive oil and vinegar, you’re gonna want lots of craggy bread to soak it all up!

The rest of the additions are up to you!
Some onions are perfect for crunch and bite.
Add in some diced jalapeno if you’re a spice-lover. Keep or discard the seeds, depending on how hot you like it!
Then toss in a big handful of cilantro for herbacious-ness.
Finish it with a squeeze of lime!

Serve as the side dish to a grilled dinner or eat it all on its own!

Mexican Panzanella Salad | Sip and Spice

Mexican Panzanella Salad
Servings: 2
Ingredients
  • 1 1/2 cups cubed bread
  • 1 diced large tomato
  • 1 diced avocado
  • 1/2 bunch scallions, chopped
  • 1/2 jalapeno, chopped
  • 1 clove crushed garlic
  • 1/4 cup chopped cilantro
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon smoked paprika
  • 1/4 lime, optional
Instructions
  1. Preheat the oven to 375ºF. Place the cubed bread on a tray and toast for 10 minutes until golden brown.


  2. In a large bowl, combine the diced tomato, avocado, scallions, jalapeno, garlic and cilantro. Pour the toasted bread over the top and add the olive oil, vinegar, oregano, cumin, salt, pepper and smoked paprika.


  3. Stir well and top with a squeeze of lime!

This Mexican Panzanella Salad makes the perfect side dish to any dinner!| Sip and Spice #sidedish #vegan #cleaneating #fusion #salad

Yum


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