Green Tomato Southwestern Panzanella Salad with Cilantro Lime Dressing

Recipe courtesy of


Servings: 6


3 green tomatoes, medium diced
3/4 cup corn kernels
1 avocado, medium diced
1/4 cup onion, small diced
3/4 cup red pepper, medium diced
3/4 cup green pepper, medium diced
3/4 cup queso freso, crumbled
jalapeno, small diced, to taste
6 cups cubed bread
olive oil


1/2 cup olive oil
1 clove garlic, roughly chopped
1/2 teaspoon dijon mustard
1 tablespoon shallot, roughly chopped
3 tablespoons lime juice, about 1 1/2 limes
1/4 cup cilantro
1/2 teaspoon salt
1/4 teaspoon pepper


Cooking instructions: Heat a large pan over medium heat and dizzle with about 2 teaspoons olive oil. Place cubed bread into the hot pan and sprinkle with a pinch of salt and pepper. Toast the bread for about 15 minutes, or until bread is crispy on the outside. Let cool. Add the remaining salad ingredients into a large bowl and then add in the cooled bread cubes. Add all of the cilantro lime dressing ingredients into a blender and blend until combined. Pour dressing over the bread and vegetable mixture and stir until everything is combined.


(Nutrition Per Serving: 385 calories, 27 g total fat, 5g saturated fat, 527mg Sodium, 29g carbohydrate, 6g fiber, 7g sugar, 10g protein)


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