Imagine a salad that's not just a side dish, but a flavor explosion that combines crispy bacon, creamy avocado, sweet corn, and crunchy toasted bread in one irresistible bite. Our Avocado Bacon Corn Panzanella Salad is about to revolutionize your summer dining experience, transforming ordinary ingredients into a gourmet masterpiece that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Stale bread, cubed
- Avocado, diced
- Bacon, cooked and crumbled
- Cherry tomatoes, halved
- Corn, cooked
- Red onion, thinly sliced
- Basil leaves, torn
- Olive oil
- Balsamic vinegar
- Salt
- Pepper
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cut stale bread into 1-inch cubes. Spread bread cubes evenly on the prepared baking sheet and drizzle with 2 tablespoons of olive oil. Toss to coat thoroughly.
- Toast bread cubes in the preheated oven for 10-12 minutes, stirring once halfway through, until golden and crisp. Remove and let cool.
- Cook bacon in a skillet over medium heat until crisp and golden. Drain on paper towels and crumble into small pieces.
- If using fresh corn, grill or boil corn ears until kernels are tender and lightly charred. Cut kernels off the cob.
- In a large mixing bowl, combine diced avocado, halved cherry tomatoes, corn kernels, thinly sliced red onion, and torn basil leaves.
- Add cooled toasted bread cubes and crumbled bacon to the vegetable mixture.
- Whisk together 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, salt, and freshly ground black pepper in a small bowl.
- Pour dressing over the salad and gently toss to combine, ensuring all ingredients are well coated.
- Let salad rest for 5-10 minutes to allow flavors to meld. Serve at room temperature.
Tips
- • Use day-old or slightly stale bread for the best texture - it absorbs the dressing beautifully without getting soggy • Toast bread cubes evenly to ensure a consistent crunch throughout the salad • Cook bacon until crisp but not burnt to maintain a perfect smoky flavor • Choose ripe but firm avocados to prevent mushing when tossing the salad • Let the salad rest for 5-10 minutes before serving to allow flavors to meld and intensify • For a vegetarian version, replace bacon with smoked almonds or crispy chickpeas • Use fresh corn when in season for the most vibrant and sweet flavor
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 15g
Fat: 28g
Saturated Fat: 8g
Cholesterol: 30mg
