Heirloom Tomato and Avocado Panzanella Salad
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!
Servings 4 servings
Calories 255kcal
Ingredients
- 2 cups stale bread cubes
- 2 tablespoons extra-virgin olive oil divided
- 1/2 teaspoon salt divided
- 1/2 teaspoon black pepper divided
- 1 avocado chopped
- 1/2 of a fresh lemon
- 1 pound heirloom tomatoes chopped (or any fresh local tomatoes you have access to)
- 1 small red onion thinly sliced
- 1 small handful fresh basil or oregano leaves
Instructions
Make the Croutons:
- Preheat the broiler. Toss the bread together with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 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 1/4 teaspoon salt, and remaining 1/4 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.
Nutrition
Calories: 255kcal | Carbohydrates: 26g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 434mg | Potassium: 616mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1050IU | Vitamin C: 30mg | Calcium: 64mg | Iron: 2mg