Panzanella Probiotic Salad

This is a beautiful salad that is chock full of veggies, probiotics, and delicious sourdough bread. The bread soaks up the wonderful probiotic dressing, and fermented tomatoes add an extra probiotic twist. Use leftover sourdough bread. It even works great if it's a little hard - it absorbs the flavor and makes for a great and beautiful salad.

Servings: servings

Ingredients

6 cups Sourdough Bread Cut into cubes. Stale bread works well too
1 cup Fermented Cherry Tomatoes Cut in halves
1 medium red onion halved and thinly sliced
2 medium yellow peppers seeded and cubed
1 large cucumber seeded, quartered lengthwise, then sliced
1/3 cup parsley chopped
1/3 cup extra-virgin olive oil
1/4 cup Kombucha you can substitute 1/8 cup apple cider vinegar
2 teaspoons Fermented Garlic minced
2 tablespoons Fermented Cherry Tomatoes juice
1 teaspoon Celtic Sea Salt
1/2 teaspoon pepper freshly ground

Instructions

Preheat the oven to 400°F.
Arrange the bread cubes in a single layer on a baking sheet. Toast for 10 to 12 minutes until the cubes are evenly browned.
Meanwhile, place the oil, kombucha, fermented juice, garlic, salt, and black pepper in a large bowl and whisk together to make the dressing.
Add the tomatoes, cucumber, bell peppers, onion, and parsley to the dressing and toss to mix.
Add the bread cubes and toss just before serving.