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
Scale
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
