Avocado panzanella

10-30 minutes 2 of 5-a-day 400 kcal or less bread salad fibre folate healthy salad how to use up stale bread italian salad vitamin c

N/A

Source

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

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.

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.