Serves: 2-4 Panzanella is an Italian bread salad and is perfect for using up the ends of breads and soft tomatoes.
3 large slices stale bread (about 2 cups), cut into 1 inch cubes
1 tbsp avocado oil
8 oz Rizo Bros Grilling Cheese, cut into 1 inch cubes
1 pint cherry tomatoes, halved
1 cucumber, sliced into half moons
1 small red onions thinly sliced into half moons
2 tbsp basil, chopped
½ cup extra virgin olive oil
1 tsp dijon mustard
2 tbsp lemon juice
1 tbsp honey
1 small shallot, finely minced
Salt and black pepper to taste
Heat a large skillet over medium heat. Add the pieces of stale bread to the skillet and toast, tossing occasionally, until the pieces are lightly golden and crisp. Remove from the skillet and set aside.
Turn the heat down to medium low and add the avocado oil. When the oil is hot, add the cubes of grilling cheese to the skillet in a single layer.
Pan-fry the grilling cheese, flipping the pieces every 3-4 minutes, until golden brown and crisp on most sides, about 10 minutes. Remove fried cheese from the skillet and place on a paper towel-lined plate. Let cool for 5 minutes.
Meanwhile, in a small bowl, whisk together the ingredients for the dressing.
In a large bowl, add the toasted bread pieces, fried cheese, cherry tomatoes, cucumber, red onion, and basil. Toss to combine, then pour the dressing over and toss again to even coat the salad.
Let sit for 15 minutes before serving at room temperature. Garnish with additional basil and cracked pepper, if desired.