Easy Spring Panzanella Salad with Fresh Veggies
This easy recipes favorite is loaded with vibrant veggies and crispy bread for the perfect spring salad.
Servings: 6 servings
Ingredients
- 1 loaf crusty bread, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 bunch asparagus, trimmed and chopped
- 1 cup fresh or frozen peas
- 1 cup thinly sliced radishes
- 1 cup cherry tomatoes, halved
- 2 cups arugula or baby greens
- 1/2 red onion, thinly sliced
- 1/2 cup fresh basil leaves, torn
- 1/4 cup shaved Parmesan cheese
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- Salt and black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Toss bread cubes with olive oil and bake for 10-15 minutes until golden and crispy. Set aside.
- Blanch the asparagus and peas in boiling water for 1-2 minutes, then transfer to an ice bath to stop cooking.
- In a large mixing bowl, combine the toasted bread, asparagus, peas, radishes, cherry tomatoes, arugula, red onion, and basil.
- Whisk together all dressing ingredients in a small bowl or jar until well combined.
- Pour dressing over the salad and toss to combine. Let sit for 10 minutes before serving to allow flavors to meld.
- Top with shaved Parmesan and serve immediately.