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
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.
Notes
- For best texture, use day-old or slightly stale bread.
- Add grilled chicken or chickpeas for extra protein.
- Enjoy the salad promptly to maintain bread crunchiness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook / Toasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 5g
- Sodium: 370mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
