Heirloom Tomato and Avocado Panzanella Salad
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Cook time: 
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Yield: 4 side dish-sized servings or 2 main dish-sized servings
  • 2 cups cubed, stale bread
  • 2 tablespoons olive oil, divided
  • Salt and pepper
  • 1 avocado, chopped
  • ½ of a fresh lemon
  • ¾ to 1 lb (340 to 450 g) heirloom tomatoes (I used Incan heirlooms), chopped
  • 1 small red onion, thinly sliced
  • A small handful of fresh herbs (I used oregano, but basil would also be great)
  1. Preheat the broiler. Toss the bread together with 1 tablespoon olive oil and a pinch of salt and pepper. Broil until the bread is golden brown, about 5 minutes, tossing a couple times to prevent burning. Cool.
  2. As soon as you remove the avocado’s peel and pit, squeeze some fresh lemon juice on it. Chop the avocado and squeeze a bit more fresh lemon juice on top.
  3. Gently toss together the avocado, tomato, red onion, remaining 1 tablespoon olive oil, and a pinch of salt and pepper. Add the toasted bread and give it another gentle toss.
  4. Transfer to a serving dish and top with a few leaves of fresh herbs.
  5. Serve immediately.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/heirloom-tomato-and-avocado-panzanella-salad/