Home RecipesSalad Tomato Avocado Panzanella

Tomato Avocado Panzanella

by Sandy

Tomato Avocado Panzanella { thegirllovestoeat.com }Summer is here and it’s here to stay as it seems. I don’t know how the temperatures are in your part oft he world, but Germany has been in a constant state of sweating and moaning about the heat and I am no exception. I’m aware that people in Australia for instance are probably laughing at us, but you guys, if we have three weeks over 32°C it will be all over the news. Every single day. I kid you not.

So it’s safe to say that cooking is not one of my top priorities right now. Every meal, that takes more than 30 minutes to prepare, is a big NO for me. So if you’re looking for a quick refreshing, yet satisfying meal, look no further, my friend and try this Tomato Avocado Panzanella.

Just a few simple ingredients, very little cooking time (because every minute the stove or oven is on is agony) and yet you have a bowl full of salad, that feels way more like comfort food than actual salad.

Tomato Avocado Panzanella { thegirllovestoeat.com }Tomato Avocado Panzanella { thegirllovestoeat.com }Tomato Avocado Panzanella { thegirllovestoeat.com }

Tomato Avocado Panzanella { thegirllovestoeat.com }

Tomato Avocado Panzanella

Sweet tomatoes, combined with creamy avocado and crispy sourdough bread. The perfect lightly dressed salad for a hot summer day.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad
Cuisine: Mediterranean
Servings: 2


  • 2 1/2 cups bread cubed
  • 2 cloves garlic
  • 1 avocado ripe
  • 2 cups tomatoes cubed
  • 2 sprigs basil
  • 1 lemon
  • olive oil
  • salt


  • Slice and then cube the bread into inch pieces.
  • Heat a large non-stick pan over medium heat, add two tablespoons of olive oil and add the bread cubes and the garlic cloves (they are just to flavour the bread. Leave them whole).
  • Cook for about 5-8 minutes, stirring often, until the bread cubes are slightly brown and crispy.
  • Meanwhile dice the tomatoes and the avocado roughly.
  • Mix tomatoes, avocado and bread in a big bowl or on a large plate.
  • Add the basil leaves and season with salt, lemon and olive oil.


You can use any light bread you have at home: ciabatta, a light sourdough loaf or a baguette. And if it's already a bit stale, even better.


You may also like

Leave a Comment

* By using this form you agree with the storage and handling of your data by this website.

By continuing to use the site, you agree to the use of cookies. Learn more in our Privacy Policy

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.