Name: Heirloom Tomato and Avocado Panzanella Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 side dish-sized servings or 2 main dish-sized servings
Ingredients: 2 cups cubed, stale bread; 2 tablespoons olive oil, divided; Salt and pepper; 1 avocado, chopped; ½ of a fresh lemon; ¾ to 1 lb (340 to 450 g) heirloom tomatoes (I used Incan heirlooms), chopped; 1 small red onion, thinly sliced; A small handful of fresh herbs (I used oregano, but basil would also be great)