Name: Avocado Toast Panzanella
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 8 servings
Ingredients: 5 cups cubed French bread; 3 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1/2 cup extra-virgin olive oil; 1/4 cup fresh lemon juice; 1 tablespoon Dijon mustard; 1 tablespoon minced capers; 2 teaspoons everything bagel seasoning; 1 pint grape tomatoes, halved; 4 Persian cucumbers, thinly sliced; 3 large avocados, cubed; 1/2 red onion, thinly sliced; 15 fresh basil leaves, torn; 1/2 cup crumbled feta cheese or queso fresco; 4 medium-boiled eggs, halved

Directions

Watch how to make this recipe.

For the toast: Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
Put the bread cubes on the prepared baking sheet, drizzle with the oil and season with salt and pepper. Bake until toasted, 10 to 15 minutes. Let cool completely.
For the dressing: In a large bowl, whisk the olive oil, lemon juice, mustard, capers and everything bagel seasoning.
For the salad: Add the tomatoes, cucumbers, avocado and onions to the dressing and toss. Add the bread cubes and basil and toss again. Let stand at room temperature for about 20 minutes before serving. Garnish with the feta and halved eggs.

On Tonight

Avocado Toast Panzanella

Toast:

Dressing:

Salad:

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