Avocado Panzanella

• mix of ripe tomatoes↗800g g
• garlic clove↗1

  minced

• capers↗1½ tbsp

  drained and rinsed

• ripe avocado↗1

  pitted, peeled and sliced

• small red onion↗1

  very thinly sliced

• ciabatta↗175g g

  or crusty roll

• extra virgin olive oil↗4 tbsp
• red wine vinegar↗2 tbsp
• small handful of basil leaves

Step-by-step instructions

1. 1

   Cut the tomatoes in half or coarsely chop them, depending on size, and place in a large bowl. Add minced garlic, capers, sliced avocado and very thinly sliced red onion, season with salt and pepper, and mix thoroughly. Let stand for 10 minutes to allow the vegetables to release their juice.

2. 2

   Meanwhile, tear the ciabatta into pieces about 3 cm in size and place in a large salad bowl or on a platter. Drizzle half of the olive oil and half of the vinegar over it and lightly season with salt. When ready to serve, pour the prepared tomato mixture with its juice over the bread, sprinkle with basil leaves, drizzle the remaining oil and vinegar, give a quick toss and serve immediately.