Recipe for Panzanella with Avocado, Corn, and Smoked Mozzarella

4 from 1 vote

Servings: Serves 2-4

* very sturdy whole grain or gluten-free bread toasted 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 oil plus more to taste
*1/4 cup minced fresh parsley I used the flat-leaf variety
*1/4 cup minced fresh basil
*5-6 large ripe tomatoes chopped to equal about 4 cups (I used heirloom tomatoes from my garden)
*1 medium cucumber chopped to equal about 1.5 cups (I used a cucumber from my garden)
*fresh corn from 1 ear
*1/2-1 avocado diced
*1/2 red onion chopped- optional
*1/2 cup cubed fresh smoked mozzarella cheese or 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.