Spring Panzanella Salad
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Cook time: 
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A quick salad for summer made with day-old bread and farmers' market veggies like tomatoes, asparagus, cucumber and fresh basil.
  • Salad
  • 2 cups day-old or crusty bread cubed in 1" pieces (if bread is fresh, see directions below)
  • 1 cup ripe heirloom tomatoes cut into bite-size chunks
  • 1 cup uncooked asparagus cut into 1-2" pieces
  • ½ cup cucumbers, quartered
  • ¼ cup basil
  • 4 ounces feta cheese, cubed
  • Dressing
  • ¼ cup olive oil
  • 2 teaspoons mustard
  • 1 tablespoon white wine vinegar
  • ¼ teaspoon salt
  • Fresh ground black pepper
  • ½ lemon, zested and juiced
  1. If your bread is not dried and a little crunchy, put the cubes into the oven at 300 degrees for about 10 minutes until they have dried out. They don't have to be golden or toasted, just dried out.
  2. In a large bowl, add bread cubes, tomato, asparagus, cucumbers, basil and cheese.
  3. In a jar or small bowl, mix together all the dressing ingredients. Taste dressing and adjust seasoning as needed.
  4. Pour dressing over bread and toss. Place in the fridge to marinate and chill for at least 30 minutes, up to 4 hours. The bread will soak up the tomato juices and dressing. Serve within the day.
Recipe by Gourmet Gab at https://thegourmetgab.com/spring-panzanella-salad/