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