Avocado panzanella salad
Ingredients • 1/2 x 450g ciabatta loaf, cut into 2.5cm cubes • 1/4 cup extra virgin olive oil • 4…
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 fetta, 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
Method
Step 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.
Step 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.
Step 3
Transfer salad to a large shallow serving bowl. Sprinkle with parsley. Drizzle with dressing. Serve.
