Summer

Tomato Avocado Salad with Za'atar Croutons

August 24, 2019
Photo by Riley Wofford
Author Notes

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

  • Prep time 25 minutes
  • Cook time 25 minutes
  • Serves 6
Ingredients
  • 8 ounces crusty bread, torn into 1-inch pieces
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons za'atar
  • Kosher salt
  • 1/2 small red onion, thinly sliced
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1 English cucumber, halved, seeded, and sliced 1/2-inch thick
  • 12 ounces mixed tomatoes, cut into 1/2-inch thick wedges
  • 1 ripe avocado, peeled, pitted, and roughly chopped
  • 1/4 cup fresh mint leaves, sliced if large
In This Recipe
Directions
  1. 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.
  2. 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.

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