Panzanella Salad With Citrus Dressing
Secure your cutting board with a wet paper towel.
1
Cut the bell peppers into 1 inch chunks.
2
Cut the red bell pepper the same.
3
Cut the cucumbers into half moons.
4
Cut the cherry tomatoes in half.
5
Slice half of a red onion into 1 inch chunks.
6
Toss all the vegetables to combine.
7
Dice the bread in 1 inch cubes. Toss with avocado oil and salt and toast in a 400 F for 10 minutes.
8
To make dressing zest the lemon on a microplane to remove just the colorful zest.
9
Zest one orange.
10
Add the zest and juice the citrus into the mason jar.
11
Add white balsamic vinegar, olive oil, salt, honey and pepper.
12
Seal and shake to combine.
13
Combine the croutons with the vegetables and toss to combine. Add feta and dressing.
14
Top with fresh basil.
15