Avocado panzanella

A bowl of food on a plate Vegan Barbecue Recipes

Preparation and cooking time

  • Prep:20 mins
  • No cook
  • Easy
  • Serves 4

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

Nutrient Unit
kcal 332
fat 21g
saturates 4g
carbs 30g
sugars 8g
fibre 6g
protein 7g
salt 0.9g

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

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.

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