Avocado panzanella salad
1/2 x 450g ciabatta loaf, cut into 2.5cm cubes
1/4 cup extra virgin olive oil
400g punnet tomato medley, halved
1/2 red onion, thinly sliced
1 Lebanese cucumber, halved, thickly sliced
180g fetta, cut into 2cm pieces
1 cup fresh basil leaves, torn
1 cup mixed pitted olives, sliced
2 avocados, halved, cut into 3cm pieces
1/4 cup red wine vinegar
1/2 cup fresh flat-leaf parsley leaves
Preheat grill on high. Place bread on a baking tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Turn to coat. Cook under grill for 2 to 3 minutes, turning, or until golden. Set aside to cool.
Place tomato, onion, cucumber, fetta, basil, olives, avocado and bread in a large bowl. Gently toss to combine. Place vinegar and remaining oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake well to combine.
Transfer salad to a large shallow serving bowl. Sprinkle with parsley. Drizzle with dressing. Serve.
More recipe at: healthy salad recipes