Tomato, Corn, and Avocado Panzanella Salad

Tear stale bread into bite-sized pieces and place in a large bowl.

Chop ripe tomatoes and add to the bowl with the bread.

Slice cucumber and bell pepper, then add to the mixture.

Thinly slice red onion and add to the salad.

Chop fresh basil and sprinkle over the salad.

In a separate bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, and black pepper.

Pour the dressing over the salad and toss gently to combine.

Let the salad sit for at least 30 minutes to allow flavors to meld.

Taste and adjust seasoning if necessary before serving.

Serve at room temperature for best flavor.

Allergens