Irresistible Spring Panzanella (Printable)
Crisp sourdough cubes tossed with fresh spring vegetables, tomatoes, and herbs in a tangy dressing.
# What You'll 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 Steps:
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 Tips:
01 -
- The way toasted bread cubes turn into flavor sponges without getting soggy is pure kitchen magic
- Its that rare salad that actually gets better as it sits, making it perfect for potlucks and meal prep
- You get to celebrate springs best vegetables in one gorgeous, colorful bowl
02 -
- The resting period is nonnegotiable, that's when the magic happens and the bread transforms from croutons into flavor soaked sponges
- Do not add the dressing until right before you plan to eat, or the bread will become disappointingly soggy rather than perfectly tender
03 -
- Cut all your vegetables roughly the same size so each spoonful gets a perfect mix of everything
- Toast the bread a day ahead and store it in an airtight container for faster assembly