Go Back
–+ servings
Avocado Panzanella in a ceramic bowl on top of a wooden board, with ingredients around.
Print Recipe
5 from 1 vote

Avocado Panzanella

Search no more! This Avocado Panzanella is the perfect vegan salad recipe. It's a light yet flavourful twist on the classic and is sure to satisfy!
Prep Time10 minutes
Cook Time2 minutes
Total Time12 minutes
Course: Salad
Cuisine: Italian
Keyword: avocado, heirloom tomatoes, sourdough
Difficulty: Easy
Diet: dairy free, Vegan, Vegetarian,
Servings: 6 as a side
Calories: 377kcal
Author: Anastasia Papapetros

Equipment

  • A tomato or serrated edge knife

Ingredients

For the salad

  • 500 grams Heirloom tomatoes (3 medium, approximately 18 ounces)
  • 240 grams Lebanese or Persian cucumbers (2 medium, approximately 8.5 ounces)
  • 430 grams medium avocados (2 small, approximately 15.2 ounces)
  • 150 grams sourdough, lightly toasted (3 slices, approximately 5.3 ounces)
  • ½ cup basil leaves, loosely packed
  • ¼ cup capers

For the vinaigrette

  • ½ cup extra virgin olive oil
  • ⅓ cup red wine vinegar
  • 1 clove garlic, minced

To finish

  • 1 tablespoon balsamic glaze
Metric - Imperial

Instructions

  • Toast the sourdough until golden and then cut them into large dice.
  • Wash, trim and peel your cucumber, leaving thin alternate dark green strips, then cut into rounds.
  • Rinse, peel and remove the pit from the avocados and then slice it horzontally.
  • Wash your basil, shake dry and then strip the leaves from the stems, gently tearing any large leaves into bite-sized pieces.
  • Rinse the baby capers in a strainer and shake to remove excess water.
  • Place the olive oil, red wine vinegar and minced garlic in a small glass jar, season and shake until emulsified.
  • Place all the salad ingredients in a large salad bowl, season and pour over the dressing and mix well to combine.
  • Taste and adjust seasonings according to your liking.
  • Arrange in a salad bowl and drizzle with the balsamic glaze to finish.
  • Keep it chilled until you are ready to serve.

Video

Notes

  • It is important to use a good quality olive oil in this salad as it is a simple oil and vinegar dressing. You will find olive oil buying tips in our FAQs section.
  • Choose aromatic tomatoes as the main ingredient, tips in FAQs.
  • Let it stand for a few minutes to allow the bread to soak up the dressing and to create bombs of tangy flavour.
  • Use a tomato knife or serrated knife to cut the tomatoes; you will get clean cuts without squishing your tomatoes . 

Nutrition

Calories: 377kcal | Carbohydrates: 27g | Protein: 6g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 342mg | Potassium: 652mg | Fiber: 7g | Sugar: 5g | Vitamin A: 956IU | Vitamin C: 21mg | Calcium: 43mg | Iron: 2mg