Vegan Apricot Panzanella Salad

• 1/2 cup bread of choice, cubed
• 2 tsp avocado oil
• 1 tbsp salt, divided 
• 1 cup tomatoes
• 3 apricots, seeded 
• 1 small cucumber
• 2 tbsp spring onion, sliced thin
• 2 tbsp olive oil
• 1 tbsp sherry vinegar 
• 1/2 tsp red pepper flakes 
• 1/2 tsp ginger, minced 
• 1/2 tsp garlic, minced
• 1/2 tsp ground pepper
• 1/2 avocado, sliced thin
• 1 tbsp oregano leaves
• 1/4 cup basil leaves 

Step 1

Preheat the oven to 425F. Add the cubed bread to a baking sheet fitted with parchment paper. Add the avocado oil and 1 tsp salt and carefully mix. Bake for 10 minutes until crispy but not burnt. They should still have some golden color. Set aside to cool.

Step 2

Roughly cube the tomatoes and apricots, and add them to a bowl. Chop the cucumber roughly and add to the bowl, as well, along with the sliced spring onion. Set aside.

Step 3

Make the dressing. Add the olive oil, vinegar, red pepper flakes, ginger and garlic to a bowl, and whisk to mix. Add the pepper and 1 tsp salt, and mix. Taste for salt and pepper—or even add more red pepper flakes if you wish.

Step 4

Pour the dressing on the tomatoes, apricots, cucumber and onion. Mix carefully to integrate and add to a serving platter. Add the sliced avocado to the platter. Top with torn oregano and basil leaves. Sprinkle the last tsp salt. Leave to sit for an hour before serving, so that the flavors integrate fully. Keep it out on the counter so that the oil doesn’t solidify.

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