Spring Panzanella Salad

Stale bread is brought to new life in this crispy, fresh salad. Using the freshest spring produce – peas, asparagus, strawberries, radishes & the flavorful fresh greens – this salad is both light and satisfying. A tangy white-wine vinaigrette gives it the longed for punch and pairs perfectly with the sweetness of the strawberries. A great side-dish for those first potlucks and BBQs of the season.

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What’s panzanella?

Simply put, panzanella is an Italien salad using stale bread like ciabatta. It’s traditionally made soaking the bread in water, ripping them into pieces and combining it with a tangy dressing, fresh tomatoes, onions and lots of fresh herbs. It’s a wonderful way to safe those leftover pieces of bread that have been sitting on your counter or in the breadbox for too long.

As panzanella is usually made with tomatoes it’s a refreshing summer salad. But as I couldn’t wait for summer and it’s juicy tomatoes to arrive at the farmer’s markets, I decided to make my own version, showing off those fresh spring veggies.

All things spring

Leafy greens and vibrant reds, these are the colors that dominate this crisp salad. The first, sweet strawberries, peas and green asparagus are paired with flavorful greens, like baby spinach, mustard leaves, arugula, basil and a tangy, sweet and sharp dressing. By combining sweet, spicy and sour ingredients, this salad once more breathes life into forgotten pieces of bread.

And let’s be honest, who doesn’t have the occasional leftover bread sitting around forgotten and ready to be thrown into the bin? I wish I could say otherwise but this is a reality I encounter almost every week in my house. And my heart aches every time I have to throw food into the trash.

So this salad is my go-to solution to make sure I produce less waste. And a delicious one indeed.

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Here’s what you need to do

First, find that forgotten loaf of bread. Cut it into 2-3cm cubes, making sure they’re small enough to be eaten in one bite. Drizzle with olive oil and some coarse salt and roast them for 5-8 minutes. While this is not the traditional method to making panzanella, I love the additional depth roasting the bread before using it adds to this simple meal.

Secondly, prep all your fresh ingredients. Here it doesn’t really matter how you cut each veggie. It’s really up to your own preferences. I’m more on the chunkier side of things when it comes to salads, so I only half my strawberries and will usually cut radishes into quarters.

The peas and green asparagus can be used raw, especially when they are very fresh, this adds a nice sweet and crunchy texture to the salad. However, you can also quickly roast them in a skillet with a bit of olive oil. After washing the leafy greens and herbs, make sure to dry them in a salad spinner and ripp them into your desired size.

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Next, make your dressing: a 2/3 to 3/3 ratio of white-wine vinegar to olive-oil is my preferred mixture. Throw in a spoon of honey and a half spoon of mustard and you’re ready to give it a good shake. This works best using a clean screw-top jar.

Finally, throw everything together in a big bowl and give it a good toss. Use your hands to get all ingredients covered nicely with the salad dressing. Top your spring panzanella with chopped spring onions and toasted pine-nuts and you’re ready to go.

Now, serving it up

Once you’ve assembled all ingredients your salad is ready to go. It will also keep well over some time, so feel free to prep it ahead of time. However, if you want the leafy greens and herbs to be fresh and crunchy only add them straight before serving.

This tangy spring salad is the perfect addition to any potluck, BBQ or picnic that you have coming up, now that the temperatures are rising. It can be served as a side dish or appetizer but also works well as a light lunch or dinner.

Ok, loves! It’s time to let you go & leave you with the recipe.

And, as always, If you give it a try, make sure to leave a comment and/or 5-star rating and tag me on your creations @themellowkitchn over on Instagram. I absolutely love reading from you

Lot’s of love!

Anna