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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.