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Avocado panzanella salad
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Vibrant tomato and avocado salad with crunchy ciabatta. High in fiber.
Ingredients:
  • 1/2 x 450g ciabatta loaf, cut into 2.5cm cubes
  • 56.88 gm extra virgin olive oil
  • 400g punnet tomato medley, halved
  • 1/2 red onion, thinly sliced
  • 1 Lebanese cucumber, halved, thickly sliced
  • 180g feta, cut into 2cm pieces
  • 250.00 ml fresh basil leaves, torn
  • 250.00 ml mixed pitted olives, sliced
  • 2 avocados, halved, cut into 3cm pieces
  • 62.50 ml red wine vinegar
  • 125.00 ml fresh flat-leaf parsley leaves
Instructions:
  • Preheat the grill to high heat. Place the bread on a baking tray and drizzle it with 1 tablespoon of oil. Season with salt and pepper, then turn the bread to coat it evenly. Grill for 2 to 3 minutes, flipping halfway through, until golden. Allow it to cool before serving.
  • Combine tomato, onion, cucumber, fetta, basil, olives, avocado, and bread in a large bowl, gently tossing to mix. In a screw-top jar, combine vinegar with remaining oil, season with salt and pepper, secure the lid, and shake vigorously to mix.
  • Move the salad into a large flat dish for serving. Top it with fresh parsley and then generously drizzle the dressing over it. Serve and enjoy!

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