Snap Pea Panzanella with Grilling Cheese

A delicious summer salad with crispy grilling cheese.
Course Salad
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 15 minutes


  • Baking tray
  • Salad bowl
  • Frying pan


  • 2 C Sugar Snap Peas trimmed
  • 2 C Spring Mix salad greens roughly chopped
  • 2 Scallions finely chopped
  • 1 T Mint finely chopped
  • ¼ t Garlic minced
  • ½ C Olive Oil
  • 1 T White Wine
  • 2 slices Sourdough bread cut into ½” cubes
  • 4 oz Grilling Cheese thickly sliced
  • 1 pinch Salt


  • Set out ingredients.
  • Preheat the oven to 350°.
  • Toss sourdough with 2T olive oil and salt until coated.
  • Arrange sourdough on a baking tray and cook approximately 10 minutes, until toasted.
  • Whisk together wine, 2T olive oil, garlic, and mint in a small bowl. Set aside as dressing.
  • In a serving bowl, combine snap peas, spring mix, scallions, and toasted sourdough.
  • In a frying pan, heat remaining 2T of olive oil over medium high heat. Cook grilling cheese approximately 2 minutes per side, until golden.
  • Allow cheese to slightly cool, combine with salad, add dressing, and serve.


Grilling Cheese comes from Narragansett Creamery. If unavailable, substitute Haloumi. 

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