Yield: 4 side dish-sized servings or 2 main dish-sized servings
Ingredients
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)
Instructions
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.
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.
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.
Transfer to a serving dish and top with a few leaves of fresh herbs.
Serve immediately.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/heirloom-tomato-and-avocado-panzanella-salad/