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.