Avocado toast learns a few tricks from panzanella. 

Avocado Toast Salad

Ingredients 

• Dressing
• 6 tablespoons Greek yogurt, preferably whole-milk
• 5 tablespoons just-squeezed lemon juice (about 1 1/2 lemons)
• 1/4 cup extra-virgin olive oil
• 1 pinch kosher salt

• Salad
• 1/2 loaf crusty, seedy, whole-wheaty bread, very thickly sliced, then torn into pieces (about 5 1/2 cups)
• 6 tablespoons raw sunflower seeds
• 1/4 cup raw sesame seeds
• 3 tablespoons extra-virgin olive oil, plus more for serving
• 2 pinches kosher salt
• 2 pinches freshly ground black pepper
• 2 Persian cucumbers, thinly sliced
• 5 radishes, thinly sliced
• 1/2 small red onion, very thinly sliced
• 1/4 cup barely chopped basil, divided
• 1/4 cup barely chopped dill, divided
• 1/4 cup parsley leaves, divided
• 2 large avocados, cubed

• Directions

• Make the dressing. Combine the yogurt, lemon juice, olive oil, and salt in a measuring cup or small bowl. Whisk with a fork until creamy and emulsified. Taste and adjust the seasoning as needed.
• Preheat the oven to 375° F. Line a rimmed sheet pan with parchment, nonstick foil, or a silicone baking mat. Add the bread pieces and both seeds. Drizzle with the oil, 1 pinch of salt, and the pepper. Toss with your hands until everything is coated and seasoned. Bake for about 16 minutes, until the bread is toasty and the seeds are colorful. Let cool completely.
• Meanwhile, combine the cucumbers, radishes, onion, and remaining pinch of salt in a large bowl. Toss with your hands. Top with half the herbs.
• When the bread and seeds are totally cool, add all the bread to the bowl, plus some of the seeds and 1 avocado. Add the dressing and toss until everything is coated. Season with salt to taste. Let hang out for a few minutes while you go find a big serving platter.
• Dump the avocado panzanella onto the platter and spread out. Drizzle with olive oil. Top evenly with the remaining avocado, herbs, and seeds.

https://food52.com/recipes/76729-avocado-toast-salad