5.0 from 3 votes
Avocado Panzanella Salad Recipe
Avocado Panzanella Salad seamlessly combines the rich creaminess of avocados with the freshness of vegetables and the satisfying crunch of toasted bread, creating a symphony of flavors that will have you dancing on the edge of your seat.From the sunny shores of Italy, Panzanella Salad is traditionally a medley of juicy tomatoes, stale bread, aromatic basil and a tangy vinaigrette.
Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4
Calories: 399 kcal
Course:
Appetizer
Cuisine:
Italian
Ingredients
- 250 g bread ~½ pound, stale (~4 slices)
- 250 g tomatoes ~ ½ pound, better if ripe and small
- 1 onion small and red
- 1 avocado
- 5 basil leaves
- 2 tablespoons white wine vinegar
- 4 tablespoons olive oil extra virgin
- salt to taste
- black pepper freshly ground
Instructions
- Cut the onion into very thin slices. If you want to sweeten the taste of the onion and make it more digestible, you can put the slices in a bowl of cold water for about 15 minutes. Remove the onion from the water and dry it.
- Wash and dry the tomatoes. Then cut them into small pieces on a cutting board.
- If you are using cherry tomatoes, just cut them in half. If using large tomatoes, be sure to remove the seeds and watery parts.
- Place the tomatoes and onion in a bowl. Cut the avocado in half, remove the pit and peel. Then cut it into pieces, not too small, otherwise they will fall apart when mixing the panzanella.
- Add the avocado to the bowl. Season with oil, vinegar, salt, and pepper. Then stir and add a few basil leaves broken with your hands. Cover and set aside.
- Slice homemade bread with a thick, crispy crust. Make slices about 1 cm to 1 ½ cm thick (about ½ inch). It's important that the bread has been stale for at least two days. This will make the crumb firmer and more consistent, and will prevent it from crumbling too much in the salad.
- Place the bread in a non-stick pan. Drizzle with a drop of oil and toast over a high heat for a few minutes. Turn often to toast each side. They should be crisp and golden brown.
- Add the toasted bread to the vegetables. Adjust salt and pepper and toss.
- Serve as a light main course or as an appetizer with a drizzle of oil and a fresh basil leaf.
Cup of Yum
Nutrition Information
Serving
100g
Calories
399kcal
(20%)
Carbohydrates
39g
(13%)
Protein
9g
(18%)
Fat
24g
(37%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
16g
Trans Fat
0.02g
Sodium
304mg
(13%)
Potassium
525mg
(15%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
622IU
(12%)
Vitamin C
16mg
(18%)
Calcium
98mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 399
% Daily Value*
| Serving | 100g | |
| Calories | 399kcal | 20% |
| Carbohydrates | 39g | 13% |
| Protein | 9g | 18% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.02g | 1% |
| Sodium | 304mg | 13% |
| Potassium | 525mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 622IU | 12% |
| Vitamin C | 16mg | 18% |
| Calcium | 98mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.