With fresh seasonal tomatoes, crusty bread cubes, creamy avocado, extra-virgin olive oil, and vibrant herbs, this Heirloom Tomato Avocado Panzanella Salad is a celebration of summer!
Preheat the broiler. Toss the bread together with 1 tablespoon olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper. Broil until golden brown, about 5 minutes, tossing a couple times to prevent burning. Cool.
Make the Salad:
As soon as you remove the avocado’s peel and pit, squeeze some fresh lemon juice on it. Then 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, remaining ¼ teaspoon salt, and remaining ¼ teaspoon black pepper. Add the toasted bread and give it another gentle toss.
Serve:
Transfer to a serving dish and top with a few leaves of fresh herbs.
Serve immediately.
Notes
To avoid the avocado browning and the croutons getting soggy, this salad is best served immediately after making it.