Salad
2 ripe Del Rey Avocados, diced
3 cups cherry tomatoes, halved, or heirloom tomatoes, chopped
1 English cucumber, sliced or chopped
½ small red onion, thinly sliced
4 cups rustic bread, cubed
⅓ cup fresh basil, torn
2 tbsp fresh parsley, chopped
½ cup mozzarella pearls or crumbled feta, optional
Vinaigrette
¼ cup olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
1 tsp Dijon mustard
1 small garlic clove, grated or minced
½ tsp honey
Salt and black pepper, to taste
Prep Time: 10–15 mins
Cook Time: 10–12 mins
Servings: 4–6
1 Toast the bread: Preheat oven to 375°F. Place bread cubes on a baking sheet, drizzle lightly with olive oil, and season with salt and pepper. Bake for 10–12 minutes, tossing halfway, until golden and crisp.
2 Make the vinaigrette: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon, garlic, honey, salt, and pepper.
3 Build the salad: In a large bowl, combine tomatoes, cucumber, red onion, basil, parsley, and toasted bread.
4 Dress and rest: Pour the vinaigrette over the salad and toss gently. Let sit for 10–15 minutes so the bread can soak up the tomato juices and dressing while still keeping some texture.
5 Add avocado last: Gently fold in the diced Del Rey Avocados right before serving so they stay fresh and intact. Enjoy!
To learn more about Del Rey Avocado, visit www.delreyavocado.com
