Tomato Avocado Panzanella
Sweet tomatoes, combined with creamy avocado and crispy sourdough bread. The perfect lightly dressed salad for a hot summer day.
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.