Avocado panzanella salad

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

Recipe «Avocado panzanella salad» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.