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Grilled Avocado and Bacon Panzanella

Name: Grilled Avocado and Bacon Panzanella
Prep time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Italian
Ingredients: 1 loaf (14 to 16 oz) Italian ciabatta bread, cut in half horizontally; 2 firm ripe avocados, halved, pitted and peeled; 3/4 cup olive oil; 1/4 cup fresh lemon juice; 1 tablespoon honey; 1 clove garlic, finely chopped; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 6 medium plum (Roma) tomatoes, diced; 1 cup chopped cooked bacon (about 11 slices); 1/2 cup thinly sliced fresh basil leaves

6 Ratings

6 Reviews

Kitchen Tested

Prep 35 min
Total 35 min
Servings 8

This delicious bacon and avocado grilled bread salad will dominate the salad category at your next summer potluck, but it might taste even better straight from the fridge the next morning when all the guests are gone!

By Tablespoon Kitchens

Updated September 20, 2016

Ingredients

1 loaf (14 to 16 oz) Italian ciabatta bread, cut in half horizontally
2 firm ripe avocados, halved, pitted and peeled
3/4 cup olive oil
1/4 cup fresh lemon juice
1 tablespoon honey
1 clove garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 medium plum (Roma) tomatoes, diced
1 cup chopped cooked bacon (about 11 slices)
1/2 cup thinly sliced fresh basil leaves

Steps

1

Heat gas or charcoal grill. Brush bread and avocado halves on both sides with 1/4 cup of the olive oil.
2

Place bread and avocado halves on grill over medium heat. Cover grill; cook 4 to 6 minutes, turning once, until grill marks form on bread and avocados. Transfer to cutting board; cool about 5 minutes or until cool enough to handle. Dice bread and avocados.
3

Meanwhile, in very large bowl, mix remaining 1/2 cup olive oil, the lemon juice, honey, garlic, salt and pepper. Transfer 1/4 cup of the vinaigrette to a medium bowl; add avocados to the medium bowl, and gently toss to coat. Add tomatoes, bacon and bread to the very large bowl of remaining vinaigrette; toss to coat. Transfer to serving bowl. Top with avocados and basil.

To peel avocados, run a large spoon between the peel and flesh of the avocado halves.
Ripe, juicy summer tomatoes are preferable for this recipe, but if your tomatoes aren’t perfect, your salad doesn’t have to suffer! Make up for the lack of juice by keeping the bread a little softer and grilling for a shorter time.

Nutrition Facts

Serving Size: 1 Serving

Calories: 450

Calories from Fat: 280

Total Fat: 31g; 48%

Saturated Fat: 5g; 26%

Trans Fat: 0g

Cholesterol: 10mg; 3%

Sodium: 630mg; 26%

Potassium: 520mg; 15%

Total Carbohydrate: 34g; 11%

Dietary Fiber: 5g; 19%

Sugars: 5g

Protein: 9g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 15%; 15%

Calcium: 6%; 6%

Iron: 10%; 10%

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 5 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Grilled Avocado and Bacon Panzanella

Ingredients