Panzanella salad is a must in the summertime. Make the most of ripe tomatoes by tossing them with cucumber, avocado, and crunchy za'atar croutons. Brighten it up with some fresh mint and a drizzle of lemon vinaigrette. —Riley Wofford
crusty bread, torn into 1-inch pieces
extra-virgin olive oil
small red onion, thinly sliced
fresh lemon juice
English cucumber, halved, seeded, and sliced 1/2-inch thick
mixed tomatoes, cut into 1/2-inch thick wedges
ripe avocado, peeled, pitted, and roughly chopped
Preheat oven to 375°F. Toss bread with 2 tablespoons oil, za'atar, and a pinch of salt; arrange in an even layer on a rimmed baking sheet. Bake, stirring once, until golden and crunchy, 20 to 25 minutes. Let cool.
Meanwhile, soak onions in cold water for 10 minutes, then drain well. In a large bowl, whisk together lemon juice, mustard, and a pinch of salt. Gradually whisk in remaining 1/4 cup oil until thick and emulsified. Add cucumber, tomatoes, avocado, mint, croutons, and drained onions; toss gently to combine.