Irresistible Spring Panzanella (Printable Version)
Vibrant Italian bread salad with fresh spring vegetables, juicy tomatoes, and aromatic herbs. Ready in 30 minutes.
# What You'll Need:
→ Bread
01 - 7 oz crusty sourdough or ciabatta, cut into 3/4 inch cubes
02 - 2 tbsp extra virgin olive oil
→ Vegetables
03 - 9 oz cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 1 yellow bell pepper, diced
06 - 6 radishes, thinly sliced
07 - 3.5 oz sugar snap peas, trimmed and halved
08 - 2 spring onions, thinly sliced
→ Herbs
09 - 1 small bunch fresh basil, leaves torn
10 - 2 tbsp fresh mint leaves, torn
11 - 2 tbsp flat-leaf parsley, chopped
→ Dressing
12 - 3 tbsp extra virgin olive oil
13 - 1 1/2 tbsp red wine vinegar
14 - 1 small garlic clove, minced
15 - 1/2 tsp Dijon mustard
16 - 1/2 tsp sea salt
17 - Freshly ground black pepper, to taste
# How To Make It:
01 - Preheat oven to 350°F. Toss bread cubes with 2 tbsp olive oil and spread on baking tray. Bake 8-10 minutes until golden and crisp. Cool completely.
02 - Combine cherry tomatoes, cucumber, yellow bell pepper, radishes, sugar snap peas, and spring onions in large salad bowl.
03 - Whisk together 3 tbsp olive oil, red wine vinegar, minced garlic, Dijon mustard, sea salt, and black pepper in small bowl until emulsified.
04 - Add toasted bread cubes, basil, mint, and parsley to vegetables. Pour dressing over salad and toss gently to coat evenly.
05 - Let salad stand 10 minutes for bread to absorb dressing and juices. Adjust seasoning if needed. Serve immediately, garnished with extra basil if desired.
# Expert Advice:
01 -
- It transforms stale bread into something extraordinary instead of wasting it
- The dressing soaks into the toasted cubes creating these irresistible bites that are part crouton part sponge
- You can prep everything ahead and just toss before serving which makes it perfect for impromptu gatherings
02 -
- The resting period is non negotiable because that's when the bread transforms from croutons into these flavor sponges that make panzanella magical
- Don't add the dressing until you're ready to serve or the bread will get soggy and lose that perfect crisp tender balance
03 -
- If your bread isn't quite stale enough, spread the cubes on a baking sheet and let them sit out overnight before toasting
- Tear the herbs by hand instead of using a knife to release more of their natural oils and prevent bruising