Nothing rings in the season quite like a bright, crisp Spring Panzanella. This Italian-inspired bread salad takes crunchy cubes of toasted bread and tosses them with the best produce spring has to offer—asparagus, sugar snap peas, and peppery radishes—all tied together with a zippy homemade vinaigrette. Whether you’re enjoying it alfresco for lunch or bringing it to a backyard gathering, every bite bursts with color and fresh flavor. This Spring Panzanella instantly transforms simple ingredients into a celebration on your plate!

Ingredients You’ll Need

Pulling off a sensational Spring Panzanella doesn’t call for anything fancy—just wholesome, seasonal staples. Each element has a role, from providing crunch to bringing bursts of subtle sweetness or creaminess. Here’s what you’ll need and how each makes the salad incredible.

Crusty bread (4 cups, cut into 1-inch cubes): Day-old bread is ideal since it soaks up the dressing without going soggy, giving every bite that signature texture.
Olive oil (1 tablespoon, for toasting): Adds golden color and a savory note when crisping the bread cubes.
Asparagus (1 cup, trimmed and cut into 2-inch pieces): Brings green vibrancy and a tender, slightly grassy bite that screams spring.
Sugar snap peas (1 cup, halved): Offer crunch and subtle sweetness—think juicy, refreshing pockets in every forkful.
Radishes (1/2 cup, thinly sliced): A peppery crunch and bursts of color liven up both the look and flavor of the salad.
Cherry tomatoes (1/2 cup, halved): Their juicy, sweet-tart flavor brightens the overall taste and adds pops of red.
Red onion (1/4 cup, thinly sliced): Sharp, punchy, and beautifully purple, these slivers balance the salad’s sweetness.
Fresh basil (1/4 cup, chopped): Brings fresh, herbaceous notes that make everything taste even more springy.
Feta or shaved Parmesan (1/4 cup, optional): A creamy, salty finishing touch that boosts flavor and richness.
Extra virgin olive oil (1/4 cup, for the dressing): Rich and fruity, the backbone of a proper vinaigrette.
White wine vinegar (2 tablespoons): Its gentle acidity lifts the vegetables and balances the salad.
Dijon mustard (1 teaspoon): Adds a hint of heat and helps the dressing emulsify beautifully.
Honey (1 teaspoon): Just enough sweetness to round out the sharpness of the vinegar and mustard.
Salt and pepper (to taste): Essential for seasoning the dressing and pulling all the flavors together.

How to Make Spring Panzanella

Step 1: Toast the Bread

Start by preheating your oven to 375°F (190°C). Toss the bread cubes with a tablespoon of olive oil until they’re lightly coated; then spread them out on a baking sheet. Bake for 10 to 12 minutes, turning once if you like, so every side gets golden and crunchy. Let the bread cool completely before moving on—this keeps it from getting mushy later.

Step 2: Blanch the Greens

Bring a pot of salted water to a rolling boil. Drop in the asparagus and sugar snap peas and blanch them just until bright green and barely tender, 1 to 2 minutes at most. Quickly transfer them to an ice bath to halt the cooking and lock in their color and crispness. Drain and pat dry so that later, your Spring Panzanella won’t turn soggy.

Step 3: Prep the Veggies

While the greens cool, slice your radishes paper thin, halve the juicy cherry tomatoes, and slice up that red onion. Chopping the fresh basil is best saved until just before assembly, so it stays incredibly aromatic.

Step 4: Mix the Dressing

In a small bowl or jar, whisk together the extra virgin olive oil, white wine vinegar, Dijon mustard, honey, and a pinch of salt and pepper. Don’t be shy—taste your dressing and adjust the balance as you like. It should be lively and just a touch sweet!

Step 5: Build the Salad

In a large mixing bowl, combine the toasted bread, blanched veggies, sliced radishes, tomatoes, onion, and chopped basil. Pour the dressing over the top and gently toss everything until every bite is glistening. Then let your Spring Panzanella sit for 10 to 15 minutes—this allows the bread cubes to soak up all that magical flavor while staying satisfyingly chewy.

Step 6: Add the Cheese (Optional)

Sprinkle feta or shaved Parmesan over the top just before serving. This adds a creamy, salty punch that ties the whole salad together while letting those fresh spring ingredients shine.

How to Serve Spring Panzanella

Garnishes

When it comes to finishing your Spring Panzanella, a scattering of torn basil leaves or extra slivers of radish creates a beautiful look and lets the herby, peppery flavors pop. A last drizzle of olive oil and a crack of black pepper can also take it to the next level.

Side Dishes

This vibrant salad is versatile enough to be the star of lunch or play a supporting role. Pair it with a simply roasted chicken, a delicate frittata, or a creamy bowl of soup for an easy spring menu. You’ll find your Spring Panzanella both substantial and refreshing, so sides can be as light or robust as you like.

Creative Ways to Present

For a party-worthy Spring Panzanella, serve individual portions in wide glasses or small bowls layered for maximum visual drama. Alternatively, pile it onto a big platter, letting all the colors mingle in gorgeous disarray. Add edible flowers or lemon zest for a real wow moment!

Make Ahead and Storage

Storing Leftovers

Leftover Spring Panzanella will keep in the fridge for up to two days, though the bread does soften as it sits. Store it in a tightly sealed container and give it a quick toss before serving to redistribute the dressing and flavors.

Freezing

Spring Panzanella doesn’t love the freezer—the bread loses its bite and veggies can get watery. It’s best enjoyed fresh, but if you have un-dressed veggies and bread, you can freeze them separately and assemble just before serving.

Reheating

There’s no need to reheat this refreshing salad. If you want to restore a bit of the bread’s crunch after storing, simply toss the bread cubes back into the oven at 350°F for a few minutes, then combine with the veggies and freshen up with a bit of extra dressing.

FAQs

Can I use gluten-free bread in Spring Panzanella?

Absolutely! Use your favorite gluten-free, crusty-style loaf. Just toast it well to ensure sturdy cubes that can hold up to the vinaigrette.

Can I make Spring Panzanella ahead of time?

Yes, you can prep all the veggies and toast the bread a few hours in advance. Toss everything and add the dressing about 15 minutes before serving so the bread has time to soak but keeps its texture.

What other vegetables work well in Spring Panzanella?

Feel free to swap in whatever spring veggies look freshest—think baby peas, arugula, baby spinach, or even artichoke hearts. The salad loves a bit of variety!

Is there a vegan version of this recipe?

Definitely! Just skip the cheese or use a plant-based alternative, and check that your bread and honey are vegan-friendly. The salad’s bright flavors stand out beautifully on their own.

How do I keep the bread from getting soggy?

Use day-old bread and toast it until dry and golden. Add the dressing no more than 15 minutes before serving to keep the cubes pleasantly chewy rather than mushy.

Final Thoughts

If you’re craving a dish that’s as lively and colorful as the season itself, Spring Panzanella is tough to beat. With every forkful, you’ll taste the joys of fresh veggies, toasty bread, and a dressing that ties it all together. I hope you’ll give it a try and share the deliciousness with someone you love!

Spring Panzanella Recipe