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
Scale
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
