A perfect lunch salad or an incredibly easy one to construct if your are entertaining guests for brunch. Meet tomato and avocado panzanella. Good fats from avocado marry perfectly with a lot of nutrients from tomato and then you add fibre from pieces of good quality sourdough bread. The original recipe calls for ciabatta, but I like to substitute it for a toasted slice of seeded sourdough bread.
The latter will soak the juices of tomatoes and your dressing and become crunchy but also softer in the middle.
If you are serving it for brunch, I recommend a very light natural red wine with it. A very light bodied red could be lightly chilled and will make a delicious pairing for this salad. Remember, drink in moderation – I only recommend a large glass!
Tomato and avocado panzanella
Yield 2 servings
This Italian classic panzanella salad has been upgraded with slices of avocado to bring you a complete dish, full of nutrients and vitamins. Don't forget to shop for a pack of mixed seeds - a teaspoon of them sprinkled on top of your salad will also make it nutrient-dense. It is very simple, try to get the best organic produce, have fun sourcing tomatoes at your local farmers market and finally visit your local bakery - their sourdough bread might be just that special touch you always wanted.
For two servings:
- 300 g very ripe tomatoes, pick ones that are very juicy
- 1 small cucumber
- 1 small red onion
- 1 teaspoon capers
- 2 handfuls of mixed lettuce leaves (or more if you want)
- 2 slices of good quality sourdough bread
- 2 tablespoons (approx 10 g) mixed seeds
For the dressing:
- 4 tablespoons virgin olive oil (as aromatic as you can get)
- 1.5 tablespoons of apple cider vinegar
- 1 teaspoon of mustard
- good pinch of salt
This salad will require just a tiny bit more prep as you need to make sure your tomatoes started to release their wonderful juices. Slice tomatoes (half for cherry tomatoes or quarters for a bit larger ones), slice cucumber and onion very thinly. Add chopped capers to this mix.
Prepare your dressing. Mix your veggies all together with 1/2 of your dressing. Leave for 10-15 minutes and make sure it is wet and juices are quite flowing.
Toast your sourdough bread slices and then tear it into 2-3cm pieces.
When it is all ready, simply put bread pieces on the plates, drizzle with half of the remaining dressing and then mix in lettuce leaves and your veggies, pour the juices generously and finish off with the remaining dressing.
Sprinkle with your mixed seeds for an additional crunch and enjoy!
Courses Lunch, Brunch
Serving Size 2 servings
Amount Per Serving
% Daily Value
Total Fat 32 g
Saturated Fat 2 g
Unsaturated Fat 30 g
Cholesterol 1 mg
Sodium 0.4 mg
Total Carbohydrates 69 g
Dietary Fiber 14 g
Sugars 0.5 g
Protein 15 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.