Avocado Panzanella with Snap Peas + Feta Cheese
This is not your traditional Panzanella salad! This twist on an old classic is made with crisp, sweet snap peas, creamy avocado, and feta cheese, all tossed with toasted bread and basil vinaigrette!
Prep Time10 minutes mins
Cook Time30 minutes mins
Course: Salad
Cuisine: American, Italian
Servings: 4
Calories: 695kcal
- 3 c torn day-old bread ciabatta or baguette
- 1/4 cup olive oil
- 2 cups sugar snap peas trimmed and cleaned
- 2 ripe avocados peeled and diced
- 1/2 cup crumbled feta
- 1 shallot thinly sliced
- 1 handfull fresh basil or watercress
- 1 cup basil vinaigrette
- salt and pepper
Preheat the oven to 350. Toss the torn bread and olive oil on a parchment-lined baking sheet; season well with salt and pepper. Bake for 30 minutes occasionally tossing the croutons to keep them from burning. Let cool completely.
In a large bowl toss the snap peas, avocado, shallot, feta, herbs, and toasted bread with the basil vinaigrette, season with salt, and freshly cracked pepper. Serve immediately!
Ingredient Notes:
- What type of bread should I use? You can use almost any type of bread for panzanella salad. Ciabatta, French baguette, country loaf or sourdough are all great options.
- Feta Cheese: You can omit the feta cheese if you would like your panzanella to be dairy-free. You can also use a different cheese like: goat cheese, grated ricotta salata or even fresh mozzarella or burrata.
Storage: This salad doesn't keep well due to the sliced avocado and bread. If you do have leftover panzanella store it in the refrigerator in a tightly sealed container and plan on consuming with in 1-2 days.
Calories: 695kcal | Carbohydrates: 43g | Protein: 11g | Fat: 54g | Saturated Fat: 9g | Cholesterol: 17mg | Sodium: 1025mg | Potassium: 597mg | Fiber: 9g | Sugar: 5g | Vitamin A: 758IU | Vitamin C: 39mg | Calcium: 131mg | Iron: 2mg