Irresistible Spring Panzanella (Printable)
Vibrant Italian bread salad with spring vegetables, tomatoes, and fresh herbs for light lunches
# What You Need:
→ Bread
01 - 7 oz crusty sourdough or ciabatta, cut into ¾ in 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 - 1½ tbsp red wine vinegar
14 - 1 small garlic clove, minced
15 - ½ tsp Dijon mustard
16 - ½ tsp sea salt
17 - Freshly ground black pepper, to taste
# How to Make It:
01 - Preheat the oven to 350°F. Toss the bread cubes with 2 tbsp olive oil and spread on a baking tray. Toast for 8–10 minutes until golden and crisp. Let cool.
02 - In a large salad bowl, combine tomatoes, cucumber, bell pepper, radishes, sugar snap peas, and spring onions.
03 - In a small bowl, whisk together the dressing ingredients: olive oil, red wine vinegar, garlic, Dijon mustard, salt, and black pepper.
04 - Add the toasted bread cubes and fresh herbs to the salad bowl. Pour over the dressing and toss gently to combine.
05 - Allow the salad to rest for 10 minutes, letting the bread absorb some dressing and vegetable juices. Taste and adjust seasoning if needed. Serve immediately, garnished with extra basil if desired.
# Expert Suggestions:
01 -
- The way the bread soaks up all those bright spring juices creates this incredible texture that's somewhere between crisp and cloud-like.
- It comes together in under thirty minutes but tastes like something that took all day to figure out.
- My kids who normally run from vegetables actually ask for seconds when I make this.
02 -
- Don't skip the resting time even if you're hungry because the bread needs those minutes to soak up flavor.
- The salad is best served immediately but will still be delicious for a few hours if kept at room temperature.
03 -
- If your bread isn't slightly stale, spread the cubes on a baking sheet and let them sit out for a few hours before toasting.
- The mint might seem unusual but it adds this fresh brightness that makes the whole salad sing.