avocado panzanella salad

You need to make this. You need to make this NOW! 

This dish was inspired by a recipe I found on the lovely Iza's blog - so many amazing, healthy ideas - check out the page here :)

Crunchy ciabatta, fresh herbs and zingy dressing make this salad waaay more exciting than the typical lettuce leaf/cucumber combo. Oh, and red wine is a must! Hope you enjoy..! 

Ingredients - Salad

• Loaf of ciabatta, cubed
• 800g assorted cherry tomatoes, halved
• 1 avocado, cubed
• 1 small red onion, finely sliced
• 3 tbsp capers
• 1 tbsp lemon juice
• A few sprigs of fresh basil and oregano

Ingredients - Dressing 

• 6 tbsp extra virgin olive oil
• 3 tbsp balsamic vinegar
• 2 cloves garlic, grated
• ½ tsp oregano
• ½ tsp salt

Method

Preheat oven to 180°. Place cubed ciabatta on baking sheet and bake for around 5 minutes - just until the bread has dried out. Remove from oven and set aside to cool.

Pour lemon juice over avocado and mix gently - this will stop the avocado going brown if you want to save some salad for later. Mix tomatoes, avocado, onion, ciabatta and capers in a large bowl.

Mix together dressing ingredients and pour over salad.

Garnish with fresh basil and oregano... enjoy!