Experience the freshest flavors of the season with this Spring Panzanella Salad Recipe—a bright, satisfying dish that captures everything we love about spring. This colorful bread salad bursts with crisp vegetables, crunchy toasted bread, and a zippy homemade dressing, making every bite lively and satisfying. Whether you serve it for a cheerful lunch or a show-stopping side at dinner, this salad effortlessly brings the garden right to your table in the most delicious way.

Spring Panzanella Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Spring Panzanella Salad Recipe is how each simple ingredient shines in its own way—adding crunch, color, and layers of flavor. These essentials are easy to find, but together they make something truly magical. Here’s what you’ll need, plus a tip for each to help you get the very best out of your salad:

Bread cubes (4 cups): Use a hearty, crusty loaf—day-old is best for soaking up the dressing without turning mushy.
Olive oil (1 tbsp, for toasting): Helps turn the bread cubes golden and irresistibly crunchy.
Asparagus (1 cup, cut into 1-inch pieces): Brings tender crunch and that unmistakable spring flavor.
Cherry tomatoes (1 cup, halved): Juicy bursts of sweetness that balance the savory elements.
English cucumber (1 cup, sliced): Adds refreshing crunch and a cooling vibe.
Radishes (1/2 cup, thinly sliced): For zip and gorgeous color—use a mandoline for paper-thin slices.
Red onion (1/4, thinly sliced): A little bit goes a long way for sharpness and depth.
Fresh peas (1/2 cup): Sweet pops of green—frozen peas work in a pinch, just thaw them first.
Fresh basil leaves (1/4 cup, torn): Their aroma and peppery freshness bring the salad to life.
Feta cheese (1/4 cup, crumbled, optional): Creamy and tangy, feta is the finishing touch that ties it all together.
Dressing—Olive oil (1/4 cup): The foundation for a luscious, well-balanced vinaigrette.
Red wine vinegar (2 tbsp): For tang that keeps the salad bright and lively.
Dijon mustard (1 tsp): Adds subtle heat and helps emulsify the dressing.
Garlic (1 clove, minced): Just enough bite to make every ingredient sing.
Salt (1/2 tsp): Balances all the fresh, vibrant flavors.
Black pepper (1/4 tsp): A gentle kick to finish the dressing.

How to Make Spring Panzanella Salad Recipe

Step 1: Toast the Bread

Start by preheating your oven to 375°F. Toss the bread cubes with a tablespoon of olive oil so each piece gets lightly coated; this is what helps them crisp up beautifully in the oven. Spread the cubes out on a baking sheet and toast for 10 to 12 minutes, stirring once halfway through, until they’re golden and satisfyingly crunchy. Let them cool while you prep everything else.

Step 2: Blanch the Asparagus

While your bread works its toasty magic, bring a pot of water to a gentle boil. Drop in the asparagus pieces for just 1 to 2 minutes—they should turn bright green and become tender but still slightly crisp. Quickly scoop them out and plunge into an ice bath to stop the cooking and keep that gorgeous color. Drain and set aside.

Step 3: Prep the Fresh Veggies

Halve your cherry tomatoes, slice the cucumber, radishes, and red onion, and measure out your peas and fresh basil leaves. Having everything prepped and ready makes the salad assembly a breeze, and keeps those flavors and textures super fresh.

Step 4: Mix the Salad

Grab a big mixing bowl, and combine the cooled toasted bread cubes, blanched asparagus, cherry tomatoes, cucumber, radishes, red onion, peas, and torn basil. Toss everything gently so the ingredients are evenly distributed—this way, every forkful has a bit of everything.

Step 5: Whisk the Dressing

In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper. Taste and adjust seasoning if needed—you want a tangy, flavorful vinaigrette that will wake up all the veggies and bread.

Step 6: Dress and Rest

Pour the dressing over the salad and toss until everything is nicely coated. This part is key: let the salad sit for about 10 to 15 minutes. It gives the bread time to soak up all those fantastic juices and meld with the veggies—trust me, the wait is totally worth it.

Step 7: Top and Serve

Right before serving, sprinkle the salad with the crumbled feta cheese (if using) for a salty, creamy accent. Enjoy your Spring Panzanella Salad Recipe while the bread is still slightly crisp but full of flavor!

How to Serve Spring Panzanella Salad Recipe

Garnishes

A little flourish goes a long way here! Garnish your Spring Panzanella Salad Recipe with extra fresh basil leaves, a few cracks of black pepper, and maybe another dusting of feta. Lemon zest is another beautiful touch, lending bright, citrusy aroma right before serving.

Side Dishes

This salad is wonderfully versatile—pair it with a simple grilled chicken breast, a chilled glass of white wine, or a bowl of creamy tomato soup for a complete spring-inspired meal. It shines alongside picnic spreads, light pastas, or as the centerpiece of a brunch buffet.

Creative Ways to Present

For parties or special occasions, try serving your Spring Panzanella Salad Recipe in individual mason jars or spread artfully on a big platter for guests to admire before digging in. You can also spoon it over a bed of baby greens for extra color, or serve in lettuce cups for a playful twist.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Spring Panzanella Salad Recipe, transfer it to an airtight container and store in the fridge. The salad will keep for one to two days, though the bread will continue to soften as it soaks up the dressing. The flavors meld even more, but for best texture, enjoy soon after assembling.

Freezing

Freezing is not recommended for this salad since the bread and vegetables can become mushy after thawing. Panzanella’s charm lies in its fresh, lively crunch and vibrant flavors, which unfortunately don’t survive the freezer.

Reheating

This salad is meant to be enjoyed cold or at room temperature, so there’s no need to reheat. If you want to revive the bread’s crunch, you can toast additional bread cubes and toss them in just before serving your leftovers.

FAQs

Can I use gluten-free bread in this Spring Panzanella Salad Recipe?

Absolutely! A gluten-free loaf with a nice sturdy crust will work beautifully. Just toast as usual and enjoy all the vibrant flavors of the classic recipe—no one will miss the gluten.

What other vegetables can I add to this salad?

You can get creative and swap in roasted zucchini, snap peas, artichoke hearts, or blanched green beans. The Spring Panzanella Salad Recipe is super adaptable to the bounty of whatever’s freshest at your local market.

Can I make the salad ahead of time?

You can prep all the vegetables, toast the bread, and make the dressing up to a day in advance, but it’s best to combine and dress everything 10 to 15 minutes before serving. This keeps the perfect balance between crispy bread and juicy veggies.

How do I make this vegan?

Simply skip the feta cheese or swap it for your favorite plant-based alternative. The dressing and main ingredients are naturally vegan, so this swap makes your Spring Panzanella Salad Recipe fully plant-based and just as delicious.

Is it okay to use frozen vegetables?

Yes, especially for the peas! Just let them thaw and pat dry before adding. For the best texture and flavor, stick with fresh produce for everything else if you can.

Final Thoughts

If you’re craving a salad that wraps up all of spring’s irresistible flavors into every forkful, it’s time to try this Spring Panzanella Salad Recipe! With its toothsome bread, vivid veggies, and bright vinaigrette, it’s a dish that brings pure joy to any table. Grab your favorite bread and dig in—you’re going to love every bite!

Spring Panzanella Salad Recipe

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4.7 from 15 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A vibrant and refreshing Spring Panzanella Salad recipe that combines crunchy bread, fresh vegetables, and a zesty dressing for a delightful meal. This vegetarian salad is perfect for a light and nutritious springtime dish.

Ingredients

Scale

Bread Cubes:

4 cups crusty bread (cut into 1-inch cubes)
1 tbsp olive oil (for toasting)

Salad:

1 cup asparagus (trimmed and cut into 1-inch pieces)
1 cup cherry tomatoes (halved)
1 cup English cucumber (sliced)
1/2 cup radishes (thinly sliced)
1/4 red onion (thinly sliced)
1/2 cup fresh peas (or thawed frozen peas)
1/4 cup fresh basil leaves (torn)
1/4 cup crumbled feta cheese (optional)

Dressing:

1/4 cup olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
1 clove garlic (minced)
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Preheat the oven: Preheat the oven to 375°F. Toss the bread cubes with 1 tbsp olive oil and toast for 10–12 minutes until golden and crisp. Let cool.
Prepare vegetables: Blanch asparagus in boiling water for 1–2 minutes, then transfer to an ice bath. Drain and set aside.
Combine ingredients: In a large bowl, mix toasted bread, asparagus, cherry tomatoes, cucumber, radishes, red onion, peas, and basil.
Make dressing: Whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper. Pour over salad and toss well.
Rest and serve: Allow the flavors to meld for 10–15 minutes. Top with feta cheese if desired and serve.