Avocado Toast Panzanella
Ingredients
- Toast:
- 5 cups cubed Sourdough Bread (Brian’s or SLO)
- 3 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Dressing:
- 1/3 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoon minced capers
- 1 tablespoon Everything Bagel Seasoning, plus a sprinkle more.
- Salad:
- 1 pint grape tomatoes, halved
- 3 large avocados, cubed
- 1 small red onion, thinly sliced
- 15 fresh basil leaves, torn
- 4 hard-boiled eggs, sliced lengthwise
Directions
1. For the toast: Preheat the oven to 400 degrees.
1. Put the bread cubes on a lined baking sheet, drizzle with oil and season with salt and pepper, toss. Bake until toasted, 10 to 15 minutes. Let cool completely.
2. For the dressing: In a large bowl, whisk the olive oil, lemon juice, mustard, capers and Everything Bagel Seasoning.
3. For the salad: Add the tomatoes, avocado and onions to the dressing and toss. Add the bread cubes and basil and toss again, season to taste with salt and pepper. Let stand at room temperature for about 20 minutes before serving. Garnish with the sliced eggs and a sprinkle of the Everything Bagel Seasoning.
