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a white plate filled with Avocado Panzanella with Snap Peas + Feta Cheese
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5 from 1 vote

Avocado Panzanella with Snap Peas + Feta Cheese

Panzanella salad with snap peas, avocado, feta cheese and basil vinaigrette!
Prep Time10 mins
Cook Time30 mins
Course: Salad
Cuisine: American, Italian
Servings: 4
Calories: 695kcal


  • 1/2 loaf stale country loaf or ciabatta torn into bite sized pieces (about three cups)
  • 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 handfull 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, feta, herbs, and toasted bread with the basil vinaigrette, season with salt, and freshly cracked pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.


Storage: This salad does not keep particularly well for later because the croutons will continue to absorb dressing over time and turn to mush. If you plan on having leftovers, reserve the croutons for later.


Serving: 0g | 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