If you’re craving a salad that’s as vibrant and lively as spring itself, the Spring Panzanella Salad Recipe is here to deliver pure joy in every bite. This Italian-inspired bread salad is bursting with crispy, golden bread cubes, juicy cherry tomatoes, crisp asparagus, cooling cucumber, and a confetti of fresh herbs, all tossed in a zesty homemade vinaigrette. It’s the kind of dish that instantly brightens your table and makes you want to linger for just one more forkful. Whether you’re hosting a light lunch, a breezy picnic, or looking for a show-stopping side, this Spring Panzanella Salad Recipe is guaranteed to become a seasonal favorite.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, honest ingredients—each one bringing something special to the party. From the crunch of the bread to the pop of fresh veggies and the tangy finish of feta, every component in this Spring Panzanella Salad Recipe adds flavor, texture, or a burst of color that screams spring on a plate.
- Day-old crusty bread (4 cups, 1-inch cubes): The backbone of any panzanella, this bread soaks up the dressing while holding its satisfying crunch.
- Olive oil (1 tablespoon, for toasting bread): A drizzle ensures those bread cubes toast up golden and flavorful.
- Asparagus (1 cup, trimmed and cut into 1-inch pieces): Blanched just until tender, asparagus brings a sweet, grassy freshness.
- Cherry tomatoes (1 cup, halved): Juicy and sweet, these gems add color and a burst of flavor.
- English cucumber (1 cup, sliced): Cool and crisp, cucumber helps balance the richness of the bread and feta.
- Radishes (1/2 cup, thinly sliced): Peppery and vibrant, radishes give a little zing and crunch.
- Red onion (1/4 cup, thinly sliced): Adds a gentle bite and beautiful color ribbons throughout the salad.
- Fresh basil leaves (1/4 cup, chopped): Basil infuses the salad with a fragrant, unmistakable hint of summer.
- Fresh parsley (1/4 cup, chopped): Bright, grassy, and essential for that classic Italian flavor.
- Feta cheese (1/2 cup, crumbled): Creamy, tangy feta is the final flourish, adding a salty punch.
- Salt and black pepper (to taste): Essential for seasoning and bringing all the flavors together.
- Extra virgin olive oil (1/4 cup, for dressing): The base of the vinaigrette, lending a rich, fruity note.
- Red wine vinegar (2 tablespoons): Adds the perfect tang to brighten up the whole salad.
- Dijon mustard (1 teaspoon): Brings a subtle sharpness and helps emulsify the dressing.
- Garlic (1 clove, minced): For a little kick and depth of flavor in the vinaigrette.
- Honey (1/2 teaspoon): Balances the acidity with just a touch of sweetness.
- Salt and pepper (for dressing, to taste): Rounds out the vinaigrette and ties everything together.
How to Make Spring Panzanella Salad Recipe
Step 1: Toast the Bread
Start by preheating your oven to 375°F. Spread out those cubes of day-old bread on a baking sheet, drizzle them with olive oil, and toss until every piece is lightly coated. Toast in the oven for 10 to 12 minutes, shaking the pan halfway through, until the bread is golden and irresistibly crispy on the outside but still a little chewy inside. The toasted bread is what makes this Spring Panzanella Salad Recipe so satisfying.
Step 2: Blanch the Asparagus
While your bread is toasting, bring a pot of water to a boil. Drop in the asparagus pieces and let them cook for just 2 to 3 minutes, so they stay bright green and just-tender. Quickly transfer them to an ice bath to stop the cooking and lock in that vibrant color. Perfectly blanched asparagus adds a fresh, crisp bite to your salad.
Step 3: Mix the Salad Ingredients
Grab a large mixing bowl and combine the toasted bread cubes, blanched asparagus, cherry tomatoes, cucumber, radishes, red onion, chopped basil, and parsley. Give everything a gentle toss to make sure the flavors start mingling. It’s already looking like a spring garden!
Step 4: Whisk the Dressing
In a small bowl or a jar with a tight lid, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, honey, and a pinch of salt and pepper. Give it a good shake or stir until the dressing is smooth and emulsified. The vinaigrette should taste zippy and bright, the perfect foil for those hearty bread cubes.
Step 5: Dress and Rest the Salad
Pour the dressing over the salad ingredients and toss gently to coat every nook and cranny. Now, let the Spring Panzanella Salad Recipe sit for about 15 to 20 minutes. This resting time lets the bread soak up all that tangy goodness and allows the flavors to meld beautifully.
Step 6: Finish and Serve
Just before serving, sprinkle the crumbled feta over the top and give the salad one last gentle toss. Taste for seasoning and add a pinch more salt or pepper if needed. Your Spring Panzanella Salad Recipe is now ready to delight!
How to Serve Spring Panzanella Salad Recipe
Garnishes
A final flourish of fresh basil leaves or a scattering of extra feta cheese makes this salad pop both visually and in flavor. For an extra springtime touch, edible flowers like nasturtiums or violets are stunning sprinkled on top.
Side Dishes
The Spring Panzanella Salad Recipe shines alongside grilled chicken, fish, or even a simple frittata. It’s also lovely paired with a platter of Italian antipasti or a bowl of creamy soup for a light yet satisfying meal.
Creative Ways to Present
Try serving the salad in individual mason jars for picnics or outdoor gatherings, or arrange it on a large platter lined with tender lettuce leaves for a show-stopping centerpiece. For cocktail parties, spoon the salad into endive leaves for an elegant, handheld bite.
Make Ahead and Storage
Storing Leftovers
Leftover Spring Panzanella Salad Recipe can be stored in an airtight container in the refrigerator for up to two days. The bread will become softer as it sits, but the flavors continue to develop, making it just as delicious the next day.
Freezing
This salad is best enjoyed fresh, and freezing is not recommended. The bread and vegetables lose their texture and become mushy after thawing, so make only as much as you’ll eat within a couple of days.
Reheating
No need to reheat—this salad is meant to be enjoyed chilled or at room temperature. If you’d like to restore some crunch to the bread, you can toast a few extra cubes and toss them in just before serving leftovers.
FAQs
Can I use different vegetables in this Spring Panzanella Salad Recipe?
Absolutely! This salad is endlessly adaptable. Swap in snap peas, zucchini, bell peppers, or even avocado. Use what’s at its peak at your local market for the best flavor and crunch.
What’s the best type Salad
A rustic, hearty loaf—think ciabatta or sourdough—works wonders. The key is that the bread should be a day or two old, so it holds up well after toasting and soaking in the dressing.
Can I make this salad vegan?
Definitely! Just leave out the feta cheese or substitute with your favorite plant-based feta. The rest of the Spring Panzanella Salad Recipe is naturally vegan-friendly.
How far ahead can I prepare the salad?
You can toast the bread, prep the veggies, and make the dressing a few hours in advance. Assemble and dress the salad about 30 minutes before serving for the best texture and flavor.
Is there a gluten-free alternative for the bread?
Yes! Use your favorite gluten-free, crusty bread. Just make sure it’s sturdy enough to hold up to the dressing and toasting process.
Final Thoughts
If you’re ready to embrace the flavors of the season, this Spring Panzanella Salad Recipe is the perfect place to start. It’s unfussy, utterly delicious, and a true celebration of fresh produce. Gather your ingredients, invite some friends, and let this colorful salad steal the show at your next meal!
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Spring Panzanella Salad Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Spring Panzanella Salad is a vibrant Italian bread salad featuring toasted day-old crusty bread, fresh spring vegetables like asparagus, cherry tomatoes, cucumber, and radishes, all tossed in a tangy Dijon and red wine vinegar dressing and topped with crumbled feta cheese. Perfect for a light, refreshing meal or side dish, it beautifully balances crunchy textures with fresh, herbaceous flavors.
Ingredients
Salad Ingredients
- 4 cups day-old crusty bread, cut into 1-inch cubes
- 1 tablespoon olive oil (for toasting bread)
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1 cup cherry tomatoes, halved
- 1 cup English cucumber, sliced
- 1/2 cup radishes, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup crumbled feta cheese
- Salt and black pepper, to taste
Dressing Ingredients
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon honey
- Salt and pepper, to taste
Instructions
- Toast the Bread: Preheat the oven to 375°F. Spread the bread cubes evenly on a baking sheet, drizzle them with 1 tablespoon of olive oil, and toss to coat all pieces. Toast in the oven for 10 to 12 minutes until the bread is golden and crispy.
- Blanch the Asparagus: While the bread toasts, bring a pot of water to a boil. Add the asparagus pieces and blanch for 2 to 3 minutes until just tender. Immediately transfer the asparagus into an ice bath to stop the cooking and preserve their bright green color.
- Combine Salad Ingredients: In a large mixing bowl, add the toasted bread cubes, blanched asparagus, cherry tomatoes, cucumber slices, radishes, red onion, chopped basil, and parsley. Gently toss to combine the ingredients evenly.
- Prepare the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, honey, salt, and pepper until well emulsified.
- Toss Salad with Dressing: Pour the dressing over the salad and toss gently to ensure everything is coated. Let the salad rest for 15 to 20 minutes at room temperature to allow the flavors to meld and the bread to soak up the dressing.
- Finish and Serve: Just before serving, sprinkle the salad with crumbled feta cheese for a creamy and tangy finish. Adjust seasoning with salt and pepper if needed.
Notes
- Use any seasonal vegetables you like—snap peas, zucchini, or avocado work well as tasty alternatives.
- If your bread is very fresh, let it sit out for a few hours to dry before toasting, which helps achieve the perfect crispy texture.
- Feel free to substitute the feta cheese with a vegan cheese option to make the salad vegan-friendly.
- This salad can be served as a light main dish or a side to grilled proteins in spring and summer.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook, Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 15 mg
