Snap Pea Panzanella with Grilling Cheese

A delicious summer salad with crispy grilling cheese.

  • 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
  1. Set out ingredients.

  2. Preheat the oven to 350°.

  3. Toss sourdough with 2T olive oil and salt until coated.
  4. Arrange sourdough on a baking tray and cook approximately 10 minutes, until toasted.
  5. Whisk together wine, 2T olive oil, garlic, and mint in a small bowl. Set aside as dressing.
  6. In a serving bowl, combine snap peas, spring mix, scallions, and toasted sourdough.
  7. In a frying pan, heat remaining 2T of olive oil over medium high heat. Cook grilling cheese approximately 2 minutes per side, until golden.
  8. 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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