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
Scale
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.
