Panzanella Bread Salad | Cruise Scoop

Ingredients

• 4 slices sour dough bread, cubed
• 3 tablespoons extra-virgin olive oil
• 1 pinch coarse kosher salt
• ¼ cup / 60 ml balsamic vinegar
• ¾ cup / 180 ml extra-virgin olive oil
• 1 pinch fresh black pepper
• 1 handful tomatoes, halved
• 2 medium haas avocados, peeled, stone removed, large cubed
• 2 tablespoons kalamata olives / or green olives / cut in half
• 1 handful fresh basil leaves, picked
• 1 pinch maldon sea salt flakes