date:Aug 20, 2014
oil. Season with salt and pepper. Turn to coat. Cook under grill for 2 to 3 minutes, turning, or until golden. Set aside to cool.
Step 2
Place tomato, onion, cucumber, fetta, basil, olives, avocado and bread in a large bowl. Gently toss to combine. Place vinegar and remaining oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake well to combine.
Step 3
Transfer salad to a large shallow serving bowl. Sprinkle with parsley. Drizzle with dressing. Serve.