Name: Avocado panzanella
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 800g mix of ripe tomatoes; 1 garlic clove crushed; 1½ tbsp capers drained and rinsed; 1 ripe avocado stoned, peeled and chopped; 1 small red onion very thinly sliced; 175g ciabatta or crusty loaf; 4 tbsp extra virgin olive oil; 2 tbsp red wine vinegar; small handful basil leaves

Home
Recipes
Avocado panzanella

Avocado panzanella

Lucy O'Reilly

Save recipe

Serves 4

Easy

Prep: 20 mins

No cook

A star rating of 4.8 out of 5.43 ratingsRate

loading...

With just 20 minutes preparation and no cooking time you'll be able to whip up this colourful avocado and bread salad in no time

Healthy

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Prawn & lime noodles

A star rating of 4.2 out of 5.7 ratings

Griddled tuna with bean & tomato salad

A star rating of 4.6 out of 5.22 ratings

Try this avocado panzanella, then try our halloumi panzanella salad, BBQ peach panzanella, avocado panzanella and halloumi panzanella salad. Next, try our creamy Tuscan chicken and BLT panzanella.

Ingredients

Nutrition

Units:

MetricUS

800g mix of ripe tomatoes
1 garlic clove

crushed
1½ tbsp capers

drained and rinsed
1 ripe avocado

stoned, peeled and chopped
1 small red onion

very thinly sliced
175g ciabatta

or crusty loaf
4 tbsp extra virgin olive oil
2 tbsp red wine vinegar
small handful basil leaves

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal332

low
fat21g
saturates4g
carbs30g
sugars8g
fibre6g
protein7g
salt0.9g

Method

step 1

Halve or roughly chop the tomatoes (depending on size) and put them in a bowl. Season well and add the garlic, capers, avocado and onion, and mix well. Set aside for 10 mins.
step 2

Meanwhile, tear or slice the ciabatta into 3cm chunks and place in a large serving bowl or on a platter. Drizzle with half the olive oil, half the vinegar and add some seasoning. When ready to serve, pour over the tomatoes and any juices. Scatter with the basil leaves and drizzle over the remaining oil and vinegar. Give it a final stir and serve immediately.

Recipe from Good Food magazine, August 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.43 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now