Avocado Toast Panzanella with Katie Lee

Your favorite breakfast gets a makeover... into a panzanella salad!

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Get the recipe: https://www.foodnetwork.com/recipes/katie-lee/avocado-toast-panzanella-8016702

Avocado Toast Panzanella
RECIPE COURTESY OF KATIE LEE
Level: Easy
Total: 50 min (includes standing time)
Active: 15 min
Yield: 8 servings

Ingredients

Toast:
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

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.

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