This Avocado Panzanella Salad is an amazing combination of textures and flavors. Creamy avocado, peppery arugula, sweet and juicy tomatoes, and plenty of crusty bread make this salad a delicious vegetarian main dish! It’s a great fast and easy weeknight recipe.
Why did it take me so long to make Panzanella salad? As someone who loves salad and crusty bread it’s kind of a no brainer. I spotted a Panzanella salad recipe in Bon Appetit and I couldn’t get it out of my mind. Their version wasn’t vegetarian and I wanted to simplify it so the end of summer tomatoes could really shine. I’m so happy with where this ended up and it turned out to be a delicious dinner.
This would be a great side dish with just about anything but I ate mine as a main dish and it was quite satisfying. I had perfectly ripe avocados and deliciously sweet tomatoes. Both are essential for this dish! Since it’s full of produce, healthy fats, and crusty bread, it’s quite filling.
This is also a great way to use up stale bread. Obviously, you can toast a fresh loaf and it’ll be delicious but it works just as well with bread that is a little dry. Anytime I have leftover bread, I pop it in the freezer. You can easily defrost it in the oven and then slice and toast it for a salad like this!
This avocado Panzanella salad makes a filling and delicious dinner! It’s perfect for a busy weeknight or when you have a loaf of crusty bread to use up!
- 1 small loaf crusty bread (About 8 oz)
- 1 tablespoon olive oil, divided
- 1 tablespoon pine nuts
- 1 avocado, peeled and pitted
- 2 cups cherry tomatoes, halved
- 4 cups arugula or mixed greens
- Salt and pepper to taste
- Preheat the oven to 400 degrees
- Slice the bread into 1 inch chunks
- Drizzle two teaspoons of olive oil evenly over the bread. If you have olive oil spray, that’s a great way to evenly coat the bread without having to use a lot of oil.
- Bake the bread for 5 minutes then add the pine nuts to the pan, flip the bread over and toast the other side.
- Let the bread cool slightly.
- In a large bowl, combine the bread, pine nuts, avocado, tomatoes, and arugula.
- Drizzle with the remaining olive oil and sprinkle with salt and pepper.
Keywords: panzanella salad
This was such a tasty but simple salad. I ended up making it twice in the same week because I couldn’t get it out of my mind! I used Billy Bread, a crusty loaf from a local bakery here, but you could use any crusty bread you enjoy. I’d also recommend the arugula because it adds a nice peppery flavor to the salad, but you can use any mixed greens you have on hand!
While I loved this as a main course, it can also be served as a salad. If you’d rather serve this as a side dish, why not pair it with last week’s 15 minute dinner recipe? After all, these halloumi sandwiches would be good with pretty much anything!
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