Spring Panzanella Salad Recipe

Recipe By Slurrp

Spring Panzanella Salad is a vibrant and refreshing salad that celebrates the flavors of spring. It is made with a combination of fresh vegetables, including cherry tomatoes, cucumbers, radishes, and asparagus, tossed with chunks of crusty bread and a tangy vinaigrette. This salad is light, crunchy, and packed with seasonal flavors, making it the perfect side dish for any springtime meal.

4.9
17 Rating -
Rate
Vegdiet
25minstotal
15minsPrep
10minsCook
25m.total
15m.Prep
10m.Cook
Spring Panzanella Salad
plan
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ingredients serve

Ingredients for Spring Panzanella Salad Recipe

  • 0.67 cup Cubed Crusty Bread
  • 0.17 pint Cherry Tomatoes, Halved
  • 0.17 Cucumber, Diced
  • 0.67 Radishes, Thinly Sliced
  • 0.33 inch Bunch Of Asparagus, Trimmed And Cut Into
  • 1/25 cup Olive Oil
  • 0.33 tablespoon Red Wine Vinegar
  • 0.17 teaspoon Dijon Mustard
  • 0.17 teaspoon Honey
  • As required Salt And Pepper To Taste
  • as needed Fresh Herbs For Garnish

Directions: Spring Panzanella Salad Recipe

Cooking Directions

  • STEP 1.Preheat the oven and toast the bread cubes until crispy.
  • STEP 2.In a large bowl, combine the cherry tomatoes, cucumbers, radishes, asparagus, and toasted bread cubes.
  • STEP 3.In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
  • STEP 4.Pour the vinaigrette over the salad and toss to coat all the ingredients.
  • STEP 5.Let the salad sit for a few minutes to allow the flavors to meld, then serve.

Cooking Tips

  • You can use any type of bread for the salad, but crusty bread works best.
  • If you prefer a softer bread, you can toss the bread cubes with the vinaigrette before toasting them in the oven.
  • Add some fresh herbs, such as basil or mint, to the salad for extra flavor.

Storage and Serving

  • Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.
  • To serve, let the salad come to room temperature and give it a good toss before serving.
  • Serve the Spring Panzanella Salad as a side dish with grilled chicken or fish, or enjoy it on its own as a light lunch.
Nutrition
value
303
calories per serving
17 g Fat11 g Protein28 g Carbs10 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    11g
  • Carbs
    28g
  • Fiber
    10g

MacroNutrients

  • Carbs
    28g
  • Protein
    11g
  • Fiber
    10g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    196mg
  • Iron
    5mg
  • Vitamin A
    501mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    117mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    75mg
  • Vitamin E
    5mg
  • Copper
    < 1mcg
  • Magnesium
    81mg
  • Manganese
    < 1mg
  • Phosphorus
    153mg
  • Selenium
    4mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp