Panzanella Salad

Submitted by Matt Golinski | Print this page
From the 16 November 2016 cooking demonstration at Gympie Town Centre Growers Market

Serves 4


500gm vine ripened tomatoes, diced

2 ripe avocadoes, diced

2 Lebanese cucumbers, diced

1 golden shallot, finely sliced

1 clove garlic, crushed

200gm sourdough bread, torn into pieces

½ cup mixed fresh herbs (basil, parsley, oregano, chervil)

50ml lemon juice

75ml avocado oil

1 tsp Dijon mustard

salt and pepper


Whisk together the lemon juice, avocado oil and Dijon mustard.

Toss together the tomatoes, cucumber, avocado, red onion, garlic, bread and herbs.

Dress with the lemon dressing and season well with salt and pepper.

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