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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Avocado Toast Panzanella Recipe

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This recipe for Avocado Toast Panzanella is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 cups cubed French bread

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper
Dressing:

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
Salad:

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:
Directions:


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.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
50 minutes

 

 

 

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