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Tomato Avocado Salad with Za’atar Croutons
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Description
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.
Ingredients
- 8 ounces, weight Crusty Bread, Torn Into 1-inch Pieces
- 6 Tablespoons Extra Virgin Olive Oil, Divided
- 2 Tablespoons Za'atar
- Kosher Salt
- ½ Small Red Onion, Thinly Sliced
- 2 Tablespoons Fresh Lemon Juice
- ½ teaspoons Dijon Mustard
- 1 English Cucumber, Halved, Seeded, And Sliced 1/2-inch Thick
- 12 ounces, weight Mixed Tomatoes, Cut Into 1/2-inch Thick Wedges
- 1 Ripe Avocado, Peeled, Pitted, And Roughly Chopped
- ¼ cups Fresh Mint Leaves, Sliced If Large
Preparation
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 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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