Welcome to a bright burst of freshness: the Spring Panzanella Salad! This vibrant Italian bread salad effortlessly blends the crunch of toasted bread with tender spring vegetables and aromatic herbs, all tied together with a tangy homemade dressing. What makes this dish truly irresistible is its ability to capture everything we love about spring — crisp textures, garden-fresh flavors, and a riot of colors on your plate. Whether you’re looking for a show-stopping salad for entertaining or a satisfying weeknight meal, you’ll want to make this one on repeat!
Ingredients You’ll Need
Every ingredient in this salad has a special role, coming together to create a salad that’s simple yet spectacular. From chewy bread to bright veggies and bold herbs, each element adds richness in taste, gorgeous color, or that crave-worthy fresh crunch.
- Crusty bread (4 cups, cut into 1-inch cubes): Use something hearty like sourdough or ciabatta for the best texture; stale bread soaks up all the lovely dressing without turning soggy.
- Olive oil (1 tbsp, for toasting bread): Lends golden color and a subtle richness to every toasty bite of bread.
- Asparagus (1 cup, trimmed and cut): Adds tender crunch and a classic springtime flavor to your salad’s medley.
- Sugar snap peas (1 cup, halved): Brings irresistible crunch and a sweet, juicy bite that brightens the salad.
- Cherry tomatoes (1 cup, halved): Introduce sweet, juicy pops of color and flavor that balance richer ingredients expertly.
- Radishes (1/2 cup, thinly sliced): Offer peppery zip and striking pink-and-white flair — so springy!
- Red onion (1/4 cup, thinly sliced): A hint of sharpness and a splash of purple, mellowed beautifully by the dressing.
- Fresh basil leaves (1/4 cup, torn): Their unmistakable aroma brings the salad fully to life with herbal freshness.
- Fresh parsley (1/4 cup, chopped): Earthy, bright green notes that heighten the spring garden vibes.
- Feta cheese (1/2 cup, crumbled, optional): A creamy, salty finish for extra richness—try goat cheese for a twist!
- Olive oil (3 tbsp, for dressing): Blends with vinegar and mustard for a silky, flavorful vinaigrette.
- Red wine vinegar (1 tbsp): Adds tang and lifts all the other flavors — you can swap for white wine vinegar in a pinch.
- Dijon mustard (1 tsp): Brings backbone and just a gentle edge to the dressing.
- Garlic (1 clove, minced): A punch of robust flavor that infuses the whole salad.
- Salt and pepper (to taste): Essential for seasoning and drawing out every nuanced flavor.
How to Make Spring Panzanella Salad
Step 1: Toast the Bread
Begin your Spring Panzanella Salad by preheating the oven to 375°F (190°C). Toss your bread cubes with a tablespoon of olive oil, ensuring each piece is lightly coated. Spread them out on a baking sheet in a single layer — don’t crowd the pan, or they’ll steam rather than crisp. Toast for about 10 to 12 minutes, stirring once halfway through, until the bread is golden and crunchy on the outside but still a little soft at the center.
Step 2: Blanch the Spring Vegetables
While your bread bakes, grab a pot of boiling salted water. Quickly blanch the asparagus and sugar snap peas for just 1 to 2 minutes—this keeps them crisp-tender and locking in their beautiful green color. Immediately transfer the veggies to an ice bath (a bowl of ice water works perfectly) to stop the cooking and preserve their vibrant hue.
Step 3: Combine All the Salad Ingredients
In a large mixing bowl, gather your toasted bread, blanched vegetables, juicy cherry tomatoes, delicate radishes, zippy red onion, and plenty of fresh herbs. If you’re adding creamy feta, sprinkle it over the top. This is where the salad really begins to look like spring itself, bursting with green, red, and pink.
Step 4: Make the Dressing
In a small bowl, whisk together 3 tablespoons of olive oil, the red wine vinegar, Dijon mustard, minced garlic, and a pinch of salt and pepper until the mixture is fully blended and slightly thickened. This dressing is the zesty backbone of the salad, infusing everything with brightness and character.
Step 5: Toss and Rest
Pour the dressing evenly over the salad ingredients. Toss well, ensuring that every piece of bread and every vegetable gets a hit of that tangy vinaigrette. Now comes the secret: let the salad rest for at least 10 to 15 minutes before serving. This micro-marination allows the bread to soak up the juices and flavors — making every bite of your Spring Panzanella Salad absolutely crave-worthy.
How to Serve Spring Panzanella Salad
Garnishes
When it’s time to serve, sprinkle extra basil, parsley, or even a handful of edible flowers on top for a gorgeous finishing flourish. If you like a little crunch, a scattering of toasted pine nuts or chopped pistachios adds luxury and more texture.
Side Dishes
This salad is a stunner alongside any grilled proteins like chicken, salmon, or shrimp. It’s also fantastic next to a bowl of herby lentil soup or with a platter of fresh mozzarella and olives. If you’re serving it as a main, warm focaccia or a chilled glass of white wine makes it feel extra special.
Creative Ways to Present
Serve your Spring Panzanella Salad in a big rustic bowl for a family-style look, or try plating individual portions using a ring mold for a more elegant vibe. Mini mason jars make adorable handheld servings for a picnic or potluck, and if you’re feeling festive, layer the salad in clear glass dishes to showcase all those spring colors.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, pop them in an airtight container and store in the refrigerator for up to 2 days. The bread continues to soak up the dressing and juices, so the texture will be softer, but the flavors meld beautifully for an even more savory bite.
Freezing
Freezing isn’t the best move for Spring Panzanella Salad, as the fresh veggies and bread lose their texture and become mushy once thawed. For make-ahead prep, you can freeze the bread cubes and assemble the salad fresh with refrigerated veggies and herbs.
Reheating
No need to reheat this salad — it’s best enjoyed chilled or at room temperature. If you want to refresh the texture, toss cold leftovers with a few more cubes of toasted bread and a splash more olive oil before serving.
FAQs
Can I make Spring Panzanella Salad in advance?
Absolutely! You can prep the dressing, veggies, and bread cubes separately up to a day ahead. Simply combine everything about 15 minutes before serving to let the flavors mingle without the bread getting too soggy.
What can I use instead of feta cheese?
Goat cheese and ricotta salata are both great swaps for feta, or skip the cheese entirely for a lighter, fully vegan version. The salad is flexible and still delicious without!
How do I prevent the bread from getting too soggy?
Stick with crusty, day-old bread and toast it until golden and dry on the edges — this extra sturdiness helps it stand up to the dressing, making every bite pleasantly chewy instead of mushy.
Can I add protein to make it a meal?
Definitely! Grilled chicken, white beans, chickpeas, or even flaky tuna make wonderful additions, turning your Spring Panzanella Salad into a protein-packed centerpiece.
What other vegetables work well?
Spring is all about variety, so feel free to toss in peas, baby zucchini, shredded carrots, or even tender greens like arugula or spinach. This salad is ripe for creative customization.
Final Thoughts
If you’re seeking a dish to celebrate the changing seasons and impress your friends in one beautiful bowl, this Spring Panzanella Salad truly delivers. With crisp bread, sweet veggies, and a zesty dressing, it’s destined to become your sunny-day go-to. Don’t wait for a special occasion — invite a little spring joy to your table tonight!
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Spring Panzanella Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook, Toasting
- Cuisine: Italian
- Diet: Vegetarian
Description
A delightful Spring Panzanella Salad that combines fresh, vibrant vegetables with crispy, toasted bread cubes, all tossed in a zesty dressing. This Italian-inspired salad is perfect for a light and refreshing meal.
Ingredients
Bread Cubes:
- 4 cups crusty bread (cut into 1-inch cubes)
For Toasting Bread:
- 1 tbsp olive oil
Vegetables:
- 1 cup asparagus (trimmed and cut into 1-inch pieces)
- 1 cup sugar snap peas (halved)
- 1 cup cherry tomatoes (halved)
- 1/2 cup radishes (thinly sliced)
- 1/4 cup red onion (thinly sliced)
- 1/4 cup fresh basil leaves (torn)
- 1/4 cup fresh parsley (chopped)
Optional:
- 1/2 cup crumbled feta cheese
Dressing:
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic (minced)
- Salt and pepper to taste
Instructions
- Preheat oven: Preheat oven to 375°F (190°C). Toss bread cubes with 1 tablespoon olive oil and toast on a baking sheet for 10-12 minutes until golden and crisp.
- Blanch vegetables: Blanch asparagus and sugar snap peas in boiling water for 1-2 minutes, then cool in an ice bath.
- Combine ingredients: In a large bowl, mix bread, blanched vegetables, cherry tomatoes, radishes, red onion, basil, parsley, and feta (if using).
- Make dressing: Whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper in a small bowl.
- Toss salad: Pour dressing over the salad and mix well. Allow the flavors to meld for 10-15 minutes before serving.
Notes
- Use day-old bread for best texture.
- You can substitute other spring veggies like peas or baby zucchini.
- For a heartier meal, consider adding grilled chicken or white beans.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 15 mg
