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Avocado panzanella salad

Serves   2-3
Prep time: 10 mins
Cooking time: 10 - 15 mins

If you’ve been craving a taste of the Italian sunshine, this vegetarian Tuscan salad will be the flavour hit you’ve been looking for! Packed with texture and a delicious tangy dressing, this salad is an effortless show stopper.

  • Salads
  • Lunch
  • Avocado
Avocado panzanella salad



  • 600g tomatoes (mixed variations) 
  • 150g crusty bread, torn into pieces 
  • Extra virgin olive oil 
  • 1 tsp dried oregano
  • 2 Tbsp red wine vinegar 
  • 1 tsp honey
  • 1 Tbsp capers 
  • ¼ cup finely sliced red onion
  • ½ cup fresh basil 
  • 50g feta or mozzarella cheese
  • 1 large avocado, cut into wedges

  1. Preheat oven to 200 degrees celsius. Cut the tomatoes into wedges or chunks, then lay out on a plate. Sprinkle with salt and set aside. 
  2. In a small jug, combine ¼ cup olive oil, red wine vinegar, honey and seasoning. 
  3. Scatter the bread chunks on a baking tray, then drizzle generously with olive oil. Sprinkle over the oregano, season well and toss to coat. Place into the oven and bake for 10-15 minutes or until golden brown and toasted. 
  4. Assemble the salad by combining the tomatoes, capers, red onion, basil, bread chunks, cheese and avocado. Drizzle over the dressing and serve immediately.