Fresh Garden Panzanella Salad with Avocado

Name: Fresh Garden Panzanella Salad with Avocado
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 4 cups sourdough or crusty Italian bread, cut into 1 inch cubes; 3 tablespoons olive oil; 2 cloves garlic, minced; 3 large ripe tomatoes, chopped; 1 ripe avocado, diced; 1/2 red onion, thinly sliced; 1/4 cup fresh basil leaves, torn; 2 tablespoons red wine vinegar; 1/4 cup extra virgin olive oil; Salt and black pepper to taste

This refreshing salad is a wonderful way to enjoy crusty bread alongside bright summer vegetables.

By Daily Recipes Book· 🌍 Italian· July 18, 2026

Fresh Garden Panzanella Salad with Avocado

dailyrecipesbook.com

Prep

15 minutes

Cook

10 minutes

Total

45 minutes

Serves

Panzanella is a classic Italian bread salad that makes the most of juicy tomatoes and crunchy toasted bread. Adding creamy avocado gives it a lovely texture that turns a simple side dish into something truly special for your dinner table.

My biggest tip for this salad is to let it sit for at least twenty minutes before you serve it. This gives the bread just enough time to soak up the dressing and tomato juices without losing all of its pleasant crunch.

Ingredients

4 cups sourdough or crusty Italian bread, cut into 1 inch cubes
3 tablespoons olive oil
2 cloves garlic, minced
3 large ripe tomatoes, chopped
1 ripe avocado, diced
1/2 red onion, thinly sliced
1/4 cup fresh basil leaves, torn
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
Salt and black pepper to taste

Instructions

1
Preheat your oven to 400 degrees Fahrenheit.
2
Toss the bread cubes with three tablespoons of olive oil and the minced garlic on a large baking sheet.
3
Bake the bread for about ten minutes or until the cubes are golden brown and crunchy.
4
In a large bowl, whisk together the red wine vinegar, extra virgin olive oil, salt, and pepper to make your dressing.
5
Add the tomatoes, onion, and toasted bread to the bowl with the dressing and toss everything together gently.
6
Fold in the diced avocado and fresh basil right before you are ready to eat.
7
Let the salad rest for twenty minutes to allow the flavors to blend before serving.

💡 Tips

Store any leftovers in the fridge for up to one day, though it is best eaten fresh while the bread still has a bit of crunch. You can add grilled chicken or chickpeas if you want to make this salad a bit more filling for a main meal.

#vegetarian #summer salad #healthy #easy recipe

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