Recipe: <!-- -->Panzanella Salad with Crab, Goat Cheese and Tomato Vinaigrette<!-- --> | Whole Foods

Ingredients

• 7 tablespoons extra-virgin olive oil
• 1/4 cup finely chopped fresh garlic (about 5 or 6 cloves)
• 1 tablespoon fresh thyme
• 1/2 tablespoon fine sea salt
• 1/2 tablespoon ground black pepper
• 1 large loaf (1 1/2 pounds) ciabatta bread, cut into 1-inch cubes
• 1/2 pound yellow heirloom tomatoes, cored and cut into wedges
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 1/2 tablespoon white wine vinegar
• 1/2 cup extra-virgin olive oil
• 8 ounces 365 Everyday Value Fresh Goat Cheese (plain)
• 2 tablespoons toasted pistachios
• 2 tablespoons panko bread crumbs
• 3 tablespoons all-purpose flour
• fine sea salt and ground black pepper, pinch of
• 1 large egg, beaten with 3 tablespoons water
• 4 tablespoons extra-virgin olive oil
• 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, cut into 16 slices