4 cups crusty whole wheat bread, cut into 1 inch cubes
1 cup Persian cucumber, diced
3 vine ripe tomatoes, diced
8 ounces whole milk mozzarella, cut into ½ inch cubes
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 avocado, diced
salt/pepper to taste
Instructions
In a large bowl add crusty/stale bread, tomatoes, cucumbers, mozzarella and mix.
Top with olive oil, balsamic and season with salt and pepper. Mix to combine.
Cover and let sit in the fridge for an hour.
When ready to eat top with diced avocado.
Notes
If bread is not quite stale, cut into cubes and spread out on cookie sheet and leave on table for 2-4 hours. For a quick trick place in oven preheated to 275 for 20 minutes or until bread is crusty but not toasted.
Recipe by Lauren Sharifi Nutrition at https://laurensharifi.com/california-caprese-panzanella-salad/