Fennel Panzanella Salad



1 loaf French bread in 1-inch cubes (8 cups)(stale bread works well)
¼ cup avocado or olive oil 

1 tsp garlic powder
1 teaspoon salt


·         Preheat oven to 300°

·         Cube bread and place in plastic bag

·         Mix other crouton ingredients.

·         Drizzle the oil mixture into bread a little at a time, tossing gently to coat

·         Place oil coated bread onto jelly roll pan and bake at

·         Bake in 300° oven, toast until brown

·         Remove croutons and cool before use 



3 large, ripe tomatoes, cut into 1-inch cubes

1 small fennel bulb, sliced thin

1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 yellow bell pepper, seeded and cut into 1-inch cubes
½ red onion, cut in half and thinly sliced
20 large basil leaves, coarsely chopped
2 tablespoons capers, drained


Mix all ingredients thoroughly


1 teaspoon finely minced garlic

1 shallot, chopped
1 Tbsp Dijon mustard
4 Tbsp White Balsamic vinegar
cup avocado or olive oil
½ tsp salt
¼ tsp freshly ground black pepper


Freshly grated Parmesan cheese

For the vinaigrette, whisk all the ingredients together.

Assembly:  Add the bread cubes and add the dressing. Sprinkle with Parmesan cheese and serve immediately.   Will keep in refrigerator for several hours