Panzanella Bread Salad

4 slices sour dough bread, cubed

3 tablespoons extra-virgin olive oil

1 pinch coarse kosher salt

¼ cup / 60 ml balsamic vinegar

¾ cup / 180 ml extra-virgin olive oil

1 pinch coarse kosher salt

1 pinch fresh black pepper

1 handful tomatoes, halved

2 medium haas avocados, peeled, stone removed, large cubed

2 tablespoons kalamata olives / or green olives / cut in half

1 handful fresh basil leaves, picked

1 pinch maldon sea salt flakes

1 pinch fresh black pepper

Preheat the oven to 400 degrees fahrenheit / 200 degrees celsius.

Line a baking sheet with aluminum foil.

Put the sour dough bread slices on the prepared baking sheet, drizzle both side of the bread with the oil and season with coarse kosher salt.

Bake in the preheat oven for 5 min until toasted on one side, then turn and bake for another 5 min.

Remove from oven and let cool completely.

Cut toasted sour dough bread into desired pieces. Tip – leave the bread crust on, it’s tastier and crunchier.

In a large bowl, whisk all ingredients and season with salt and pepper. Set aside.

Add the tomatoes, avocado and black olives to the balsamic dressing and gentle toss.

Add the bread cubes and basil and gently toss again.

Let stand at room temperature for about 5 minutes before serving.

Nicely arrange tossed Panzanella salad onto serving plates.

Sprinkle with maldon sea salt flakes, a few rounds fresh black pepper and enjoy.