Tomato Avocado Salad With Za'Atar Croutons

• 8 ounces crusty bread, torn into 1-inch pieces
• 6 tablespoons extra-virgin olive oil
• 2 tablespoons za'atar
• Kosher salt
• 1/2 small red onion, thinly sliced
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 1 English cucumber, halved, seeded, and sliced 1/2-inch thick
• 12 ounces mixed tomatoes, cut into 1/2-inch thick wedges
• 1 ripe avocado, peeled, pitted, and roughly chopped
• 1/4 cup fresh mint leaves, sliced if large

1. Preheat oven to 375u0b0F. 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.
2. Meanwhile, soak onions in cold water for 10 minutes, then drain well. In a large bowl, whisk together 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.

crusty bread, extravirgin olive oil, kosher salt, red onion, lemon juice, mustard, cucumber, mixed tomatoes, avocado, fresh mint

Taken from food52.com/recipes/81779-tomato-avocado-salad-with-za-atar-croutons (may not work)