Simple Summer Panzanella

• 3 cups bread cubes of, great way to use up older bread
• 5 tablespoons olive oil divided
• sea salt or garlic salt
• freshly ground pepper
• 2 pounds tomatoes any kind or flavor you prefer in the summer
• 1 shallot peeled and minced
• 3 tablespoons balsamic vinegar you can also use any flavor you prefer, and might want to use white balsamic if you want your salad to be extra pretty
• 5 ounces fresh mozzarella chopped into smallish bits
• 1/2 cup basil chiffonade or chopped
• avocado diced

1. Preheat oven to 400u0b0 F. Line a baking sheet with parchment or coat with cooking spray. Toss bread cubes with 3 tablespoons olive oil until evenly coated and arrange on the pan. Season lightly with garlic salt and pepper. Bake for about 10-15 minutes, tossing halfway through cooking, until crisp and browned. Congratulations, you've just made croutons. Remove from oven and toss into large prep bowl.
2. Chop your tomatoes and combine with minced shallot, balsamic, remaining 2 tablespoons of olive oil, and mozzarella together in bowl. Let sit for 5 minutes to get extra juicy. Pour mixture over bread and let sit for at least 10-15 minutes (you can put it in the fridge) to allow bread to soak up the juices. Stir halfway through. Add diced avocado at the end and stir to mix.
3. Top with salt or garlic salt and more freshly ground pepper pepper and serve.

bread cubes, olive oil, salt, freshly ground pepper, tomatoes, shallot, balsamic vinegar, mozzarella, basil chiffonade, avocado

Taken from www.yummly.com/recipe/Simple-Summer-Panzanella-1719600 (may not work)