Description
A delightful and refreshing Spring Panzanella salad that celebrates the season’s vibrant produce. This colorful dish features a medley of fresh vegetables, crunchy bread cubes, and a zesty dressing that ties it all together. Perfect for a light lunch or as a side dish for your next gathering.
Ingredients
Bread Cubes:
- 4 cups crusty bread (cut into 1-inch cubes)
- 1 tablespoon olive oil (for toasting)
Vegetables:
- 1 cup asparagus (trimmed and cut into 2-inch pieces)
- 1 cup sugar snap peas (halved)
- 1/2 cup radishes (thinly sliced)
- 1/2 cup cherry tomatoes (halved)
- 1/4 cup red onion (thinly sliced)
- 1/4 cup fresh basil (chopped)
- 1/4 cup crumbled feta or shaved Parmesan (optional)
For the dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Preheat oven: Preheat oven to 375°F (190°C). Toss bread cubes with olive oil, toast until golden.
- Prepare vegetables: Blanch asparagus and sugar snap peas, then cool in ice bath. Pat dry.
- Assemble salad: Combine bread, vegetables, radishes, tomatoes, onion, and basil in a bowl.
- Make dressing: Whisk together olive oil, vinegar, mustard, honey, salt, and pepper.
- Toss and serve: Drizzle dressing over salad, toss gently. Let sit before serving. Top with feta or Parmesan.
Notes
- Use day-old bread for best texture.
- You can swap in other spring vegetables like peas, arugula, or baby spinach.
