If you are searching for a vibrant, fresh, and utterly delightful way to celebrate the flavors of the season, this Spring Panzanella Salad Recipe is your answer. Brimming with crisp asparagus, sweet sugar snap peas, juicy cherry tomatoes, and hinting at the warmth of toasted crusty bread, this salad is a sensory joy that brings rustic Italian charm right to your table. Every bite bursts with freshness and a perfect balance of textures that will make your heart sing and your palate dance.
Ingredients You’ll Need
This Spring Panzanella Salad Recipe relies on simple yet essential ingredients that each add their own unique touch, from crunchy textures to bright, fresh flavors and vibrant colors. Together, they create a harmonious dish that’s as visually stunning as it is delicious.
- 4 cups crusty bread (cut into 1-inch cubes): Use day-old bread for the best texture and to soak up all those lovely dressing flavors.
- 1 tbsp olive oil (for toasting bread): Adds a subtle golden crunch and a subtle fruity note.
- 1 cup asparagus (trimmed and cut into 1-inch pieces): Brings a fresh, slightly earthy bite emblematic of spring.
- 1 cup sugar snap peas (halved): Sweet and crisp, they add a wonderful snap to the salad.
- 1 cup cherry tomatoes (halved): Juicy bursts of flavor and a gorgeous pop of red color.
- 1/2 cup radishes (thinly sliced): Offers a peppery crunch that wakes up the palate.
- 1/4 cup red onion (thinly sliced): Adds a mild sharpness and beautiful purple hue.
- 1/4 cup fresh basil leaves (torn): Infuses the salad with sweet, fragrant herbal notes.
- 1/4 cup fresh parsley (chopped): Bright and slightly bitter, it enhances the fresh green vibe.
- 1/2 cup crumbled feta cheese (optional): Creamy and savory, it elevates the salad with a tangy richness.
- 3 tbsp olive oil (for dressing): The foundation of the dressing, lending a smooth, luscious texture.
- 1 tbsp red wine vinegar: Adds a zesty acidity that balances the oil and vegetables.
- 1 tsp Dijon mustard: Brings gentle heat and depth to the dressing.
- 1 clove garlic (minced): A subtle kick that rounds out the flavors beautifully.
- Salt and pepper to taste: Enhances all the flavors without overpowering them.
How to Make Spring Panzanella Salad Recipe
Step 1: Toast the Bread Cubes
Start by preheating your oven to 375°F (190°C). Toss the crusty bread cubes with 1 tablespoon of olive oil to ensure each piece crisps up nicely. Spread them evenly on a baking sheet and toast for 10 to 12 minutes until they’re golden and delightfully crunchy. This step is crucial—it forms the backbone of the salad’s texture and adds a warm, toasty aroma that’s simply irresistible.
Step 2: Prepare the Vegetables
While the bread toasts, bring a pot of water to a boil. Blanch the asparagus and sugar snap peas for just 1 to 2 minutes until they turn bright green and are tender yet still crisp. Quickly transfer them to an ice bath to stop the cooking, preserving their beautiful color and fresh snap. This technique keeps your greens vibrant and crisp, adding such a fresh, springtime feel to the salad.
Step 3: Combine Salad Ingredients
In a large bowl, toss together the toasted bread cubes, blanched asparagus, sugar snap peas, cherry tomatoes, thinly sliced radishes, red onion, fresh basil, fresh parsley, and crumbled feta if you’re using it. Each ingredient brings an element of texture and flavor that makes this salad truly sing in every bite.
Step 4: Whisk and Add the Dressing
In a small bowl, whisk together 3 tablespoons olive oil, red wine vinegar, Dijon mustard, minced garlic, and a pinch of salt and pepper until nicely emulsified. Pour this dressing over the assembled salad and toss gently but thoroughly. This coats every morsel, making the flavors meld gloriously and letting the bread soak up that zesty, garlicky vinaigrette.
Step 5: Let It Rest
Allow your Spring Panzanella Salad Recipe to rest for 10 to 15 minutes before serving. This pause lets the flavors deepen and the toasted bread absorb just enough dressing to be pleasantly soft without losing its crunch. It’s the secret to that perfect harmony of crisp and tender that makes this salad so exceptional.
How to Serve Spring Panzanella Salad Recipe
Garnishes
For an extra touch of pizzazz, consider topping your salad with a sprinkle of toasted pine nuts or a few extra torn basil leaves. A drizzle of high-quality extra virgin olive oil just before serving adds a glossy finish and rich aroma that will impress your guests and delight your taste buds.
Side Dishes
This salad pairs beautifully with light, summery mains. Serve alongside grilled chicken breasts, pan-seared fish, or even a simple platter of charcuterie for a full Italian-inspired feast. Its bright flavors provide a refreshing contrast to richer proteins and make your meal feel fresh and vibrant.
Creative Ways to Present
Why not bring some whimsy to your presentation? Serve the salad in a large wooden bowl to emphasize its rustic charm or layer it in a clear glass trifle bowl so those gorgeous spring colors steal the show. For a fun party idea, assemble mini Spring Panzanella Salad Recipe cups with individual portions ready to grab and enjoy.
Make Ahead and Storage
Storing Leftovers
Spring Panzanella Salad Recipe is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to one day. Keep in mind the bread may lose some crunchiness as it absorbs more dressing overnight, so enjoy it sooner rather than later for the best texture.
Freezing
This salad does not freeze well because the fresh vegetables and bread lose their texture and become mushy when thawed. It’s definitely a dish best served fresh or within a short time after making.
Reheating
Reheating this salad is not recommended. If you prefer, you can refresh leftover bread cubes by toasting them briefly in the oven before tossing the salad again, but the other ingredients taste best fresh and cool.
FAQs
Can I use other vegetables in the Spring Panzanella Salad Recipe?
Absolutely! Feel free to swap in spring peas, baby zucchini, or even thinly sliced cucumbers. The key is to keep a balance of crunchy and juicy elements that bring freshness and texture.
Is the feta cheese necessary?
Feta adds a creamy, tangy component that complements the vegetables perfectly, but if you’re dairy-free or prefer to keep it vegan, simply leave it out or substitute with a plant-based cheese alternative.
Can I make the dressing in advance?
Yes! The dressing can be whisked together up to a day ahead and stored in the fridge. Just bring it back to room temperature and whisk again before tossing with the salad for the freshest flavor.
How long can I let the salad sit before serving?
Letting the salad rest for 10 to 15 minutes after dressing is ideal to allow the flavors to meld and the bread to soften slightly. However, don’t leave it much longer or the bread might become overly soggy.
What type of bread works best for this salad?
Choose a crusty rustic loaf like ciabatta or a country sourdough. Day-old bread is preferable because it absorbs the dressing without turning mushy too quickly, giving you that perfect chewy-crisp texture that makes panzanella so irresistible.
Final Thoughts
I truly hope you give this Spring Panzanella Salad Recipe a try—it’s one of those dishes that feels like a breath of fresh air on your plate. It brings together the very best of spring’s bounty with a comforting crunch and zesty dressing that will brighten any meal. Whether you’re serving it for a casual lunch or a festive dinner, it’s sure to become a treasured favorite.
Print
Spring Panzanella Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant Spring Panzanella Salad combining toasted crusty bread with fresh asparagus, sugar snap peas, cherry tomatoes, radishes, and fresh herbs, all tossed in a tangy red wine vinaigrette. This Italian-inspired salad is perfect for showcasing seasonal vegetables with a light, refreshing dressing and optional crumbled feta cheese for added creaminess.
Ingredients
Bread
- 4 cups crusty bread, cut into 1-inch cubes
- 1 tbsp olive oil (for toasting bread)
Vegetables & Herbs
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1 cup sugar snap peas, halved
- 1 cup cherry tomatoes, halved
- 1/2 cup radishes, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 1/4 cup fresh parsley, chopped
Cheese (Optional)
- 1/2 cup crumbled feta cheese
Dressing
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Toast the bread cubes: Preheat your oven to 375°F (190°C). Toss the cubed bread with 1 tablespoon of olive oil, spreading them evenly on a baking sheet. Toast in the oven for 10 to 12 minutes until the bread is golden and crisp, checking to avoid burning.
- Blanch the vegetables: While the bread toasts, bring a pot of water to a boil. Add the asparagus pieces and halved sugar snap peas, blanching them for 1 to 2 minutes until just tender. Immediately transfer them to an ice bath to stop cooking and keep them crisp and vibrant.
- Combine salad ingredients: In a large mixing bowl, add the toasted bread cubes, blanched asparagus and sugar snap peas, cherry tomatoes, sliced radishes, red onion, basil leaves, parsley, and crumbled feta cheese if using. Gently toss to combine all ingredients evenly.
- Prepare the dressing: In a small bowl, whisk together 3 tablespoons of olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until emulsified and smooth.
- Toss and marinate the salad: Pour the dressing over the salad mixture and toss thoroughly to coat all ingredients. Let the salad rest for 10 to 15 minutes at room temperature to allow the flavors to meld and for the bread to soak up the dressing slightly before serving.
Notes
- Use day-old or slightly stale bread for the best texture and absorption.
- Swap in other spring vegetables like peas or baby zucchini depending on availability.
- Add grilled chicken or white beans for a more filling, protein-rich version.
- If serving later, keep the bread separate to prevent sogginess until just before serving.
- This salad is best served fresh but can be refrigerated for up to a day.
