Avocado panzanella salad

Cooking Salads Avocado panzanella salad

This high fibre salad is a vibrant mix of tomatoes, avocado and crunchy pieces of ciabatta.

Lables: High fibre Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Preheat grill on high. Place bread on a baking tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Turn to coat. Cook under grill for 2 to 3 minutes, turning, or until golden. Set aside to cool.
  2. Place tomato, onion, cucumber, fetta, basil, olives, avocado and bread in a large bowl. Gently toss to combine. Place vinegar and remaining oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake well to combine.
  3. Transfer salad to a large shallow serving bowl. Sprinkle with parsley. Drizzle with dressing. Serve.

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1/2 x 450g ciabatta loaf, cut into 2.5cm cubes
1/4 cup 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
1 cup fresh basil leaves, torn
1 cup mixed pitted olives, sliced
2 avocados, halved, cut into 3cm pieces
1/4 cup red wine vinegar
1/2 cup fresh flat-leaf parsley leaves

Adv

Autors
Preparation time
20
Cooking time
5
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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