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How to make Avocado panzanella salad

Yield = 6
Prep time: 0:20
Cook time: 0:05
Total time: 0:25

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

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.