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Prep time
30 minutes
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Cook time
16 minutes
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Serves
4
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Ingredients
- Dressing
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6 tablespoons
Greek yogurt, preferably whole-milk
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5 tablespoons
just-squeezed lemon juice (about 1 1/2 lemons)
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1/4 cup
extra-virgin olive oil
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1 pinch
kosher salt
- Salad
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1/2
loaf crusty, seedy, whole-wheaty bread, very thickly sliced, then torn into pieces (about 5 1/2 cups)
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6 tablespoons
raw sunflower seeds
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1/4 cup
raw sesame seeds
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3 tablespoons
extra-virgin olive oil, plus more for serving
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2 pinches
kosher salt
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2 pinches
freshly ground black pepper
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2
Persian cucumbers, thinly sliced
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5
radishes, thinly sliced
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1/2
small red onion, very thinly sliced
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1/4 cup
barely chopped basil, divided
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1/4 cup
barely chopped dill, divided
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1/4 cup
parsley leaves, divided
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2
large avocados, cubed
Directions
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Make the dressing. Combine the yogurt, lemon juice, olive oil, and salt in a measuring cup or small bowl. Whisk with a fork until creamy and emulsified. Taste and adjust the seasoning as needed.
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Preheat the oven to 375° F. Line a rimmed sheet pan with parchment, nonstick foil, or a silicone baking mat. Add the bread pieces and both seeds. Drizzle with the oil, 1 pinch of salt, and the pepper. Toss with your hands until everything is coated and seasoned. Bake for about 16 minutes, until the bread is toasty and the seeds are colorful. Let cool completely.
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Meanwhile, combine the cucumbers, radishes, onion, and remaining pinch of salt in a large bowl. Toss with your hands. Top with half the herbs.
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When the bread and seeds are totally cool, add all the bread to the bowl, plus some of the seeds and 1 avocado. Add the dressing and toss until everything is coated. Season with salt to taste. Let hang out for a few minutes while you go find a big serving platter.
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Dump the avocado panzanella onto the platter and spread out. Drizzle with olive oil. Top evenly with the remaining avocado, herbs, and seeds.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.
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