Description
This Spring Diet Panzanella Salad is a fresh and vibrant Italian bread salad bursting with seasonal vegetables like asparagus, sugar snap peas, cherry tomatoes, and radishes. Toasted crusty bread cubes are combined with herbs, crumbled feta, and a tangy olive oil and red wine vinegar dressing. It’s a light, vegetarian-friendly dish perfect for springtime lunches or dinners, featuring a delightful blend of textures and bright flavors.
Ingredients
Scale
Bread
- 4 cups crusty bread, cut into 1-inch cubes
- 1 tbsp olive oil (for toasting bread)
Vegetables and Herbs
- 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
Cheese
- 1/2 cup crumbled feta cheese (optional)
Dressing
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Toast the Bread: Preheat the oven to 375°F (190°C). Toss the bread cubes with 1 tablespoon of olive oil until evenly coated. Spread the bread in a single layer on a baking sheet and toast in the oven for 10 to 12 minutes or until golden and crisp. Remove and let cool slightly.
- Blanch Vegetables: While the bread toasts, bring a pot of water to a boil. Add asparagus pieces and sugar snap peas, blanching them for 1 to 2 minutes until just tender. Immediately transfer the vegetables to an ice bath to stop cooking and preserve their bright color and crispness. Drain well.
- Combine Salad Ingredients: In a large bowl, combine the toasted bread cubes, blanched asparagus and sugar snap peas, halved cherry tomatoes, sliced radishes, red onion, torn basil leaves, chopped parsley, and crumbled feta cheese if using.
- Prepare Dressing: In a small bowl, whisk together 3 tablespoons olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until fully emulsified.
- Dress and Toss: Pour the dressing over the salad ingredients. Toss gently but thoroughly to ensure the bread absorbs some of the dressing and the vegetables are evenly coated.
- Rest and Serve: Let the salad sit at room temperature for 10 to 15 minutes to allow the flavors to meld and for the bread to soften slightly before serving.
Notes
- Use day-old bread for best texture, as it holds up better when dressed.
- Feel free to swap in other spring vegetables such as peas or baby zucchini to vary the salad.
- For a more substantial meal, add grilled chicken or white beans to boost protein.
