clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
panzanella salad

Avocado Panzanella Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 large servings or 4 small servings 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: Salad


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


  1. Preheat the oven to 400 degrees
  2. Slice the bread into 1 inch chunks
  3. 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.
  4. Bake the bread for 5 minutes then add the pine nuts to the pan, flip the bread over and toast the other side.
  5. Let the bread cool slightly.
  6. In a large bowl, combine the bread, pine nuts, avocado, tomatoes, and arugula.
  7. Drizzle with the remaining olive oil and sprinkle with salt and pepper.