How to Make a panzanella salad with crab and avocado

This week's recipe is a Secret Ingredient team favorite. Not only is it a brilliant use for leftover bread, it's a lively salad of peppery arugula tossed in roasted tomato vinaigrette, topped with toasted goat cheese and generously garnished with Whole Catch™ Wild Caught Crab. Summer salads don't get much better than this!

Follow along in this cooking how-to video as Whole Foods Market shows you how to cook up this shellfish salad dish.

Toasted Bread

7 tablespoons olive oil

1/4 cup finely chopped fresh garlic (about 5 or 6 cloves)

1 tablespoon fresh thyme leaves, stems removed

1/2 tablespoon sea salt

1/2 tablespoon freshly cracked black pepper

1 large loaf (1 1/2 pounds) ciabatta bread, cut into 1-inch cubes

Vinaigrette

1/2 pound yellow heirloom tomatoes, cored and cut into wedges

1/4 teaspoon sea salt

1/4 teaspoon freshly cracked black pepper

1/2 tablespoon white wine vinegar

1/2 cup olive oil

Goat Cheese

8 ounces 365 Everyday Value Fresh Goat Cheese (plain)

2 tablespoons toasted pistachios

2 tablespoons panko-style breadcrumbs

3 tablespoons un-bleached flour

Pinch each salt and black pepper

1 large egg, beaten with 3 tablespoons water

4 tablespoons olive oil

Salad

10 ounces baby arugula, washed

1 large brandywine or red heirloom tomato, cored and cut into 1-inch cubes

16 ounces Whole Catch Lump Wild Caught Crab Meat

2 ripe avocados, peeled, pitted and cut into 16 slices