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  4. Classic Panzanella Salad With Avocado
Classic Panzanella Salad with Avocado

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Ingredients

  • 4 cups of cubed day-old bread
  • 2 large ripe tomatoes, cut into chunks
  • 1/2 red onion, thinly sliced
  • 1 cucumber, sliced
  • 1/2 cup of fresh basil leaves, torn
  • 1/4 cup of red wine vinegar
  • 1/2 cup of extra virgin olive oil
  • Salt and pepper to taste
  • 2 ripe avocados, sliced

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Classic Panzanella Salad with Avocado

Created by: Howcan Team

Ingredients

  • 4 cups of cubed day-old bread
  • 2 large ripe tomatoes, cut into chunks
  • 1/2 red onion, thinly sliced
  • 1 cucumber, sliced
  • 1/2 cup of fresh basil leaves, torn
  • 1/4 cup of red wine vinegar
  • 1/2 cup of extra virgin olive oil
  • Salt and pepper to taste
  • 2 ripe avocados, sliced

Instructions

  • In a large bowl, combine 4 cups of cubed day-old bread, 2 large ripe tomatoes, 1/2 red onion, 1 cucumber, and 1/2 cup of torn basil leaves.
  • In a small bowl, whisk together 1/4 cup of red wine vinegar, 1/2 cup of extra virgin olive oil, salt, and pepper.
  • Pour the dressing over the bread and vegetable mixture, and toss to combine. Let it sit for 10 minutes to allow the flavors to meld.
  • Add the sliced avocados to the salad and gently toss to combine.
  • Serve immediately and enjoy the refreshing and colorful Classic Panzanella Salad with Avocado!
Salad
Italian

The classic Panzanella Salad has its roots in Tuscany, Italy, dating back to the 16th century. Traditionally, it consists of stale bread, tomatoes, onions, and basil, all tossed in a simple vinaigrette. The addition of avocado slices brings a creamy texture and a buttery flavor to this timeless dish. Renowned chefs like Jamie Oliver and Ina Garten have popularized this variation, adding a modern twist to the traditional recipe. The best version of this dish can be found in Tuscany, where the ripest tomatoes and freshest avocados are used. The key to a perfect Panzanella Salad lies in using high-quality, crusty bread and perfectly ripe avocados.

15 min

|

4

|

280 calories

Instructions

  • In a large bowl, combine 4 cups of cubed day-old bread, 2 large ripe tomatoes, 1/2 red onion, 1 cucumber, and 1/2 cup of torn basil leaves.
  • In a small bowl, whisk together 1/4 cup of red wine vinegar, 1/2 cup of extra virgin olive oil, salt, and pepper.
  • Pour the dressing over the bread and vegetable mixture, and toss to combine. Let it sit for 10 minutes to allow the flavors to meld.
  • Add the sliced avocados to the salad and gently toss to combine.
  • Serve immediately and enjoy the refreshing and colorful Classic Panzanella Salad with Avocado!
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