Spring Panzanella
Spring Panzanella is a fresh, light version of the traditional bread salad from the Tuscany region of Italy. Adapted with seasonal vegetables, it's made entirely from 100% plant-based ingredients! Using slices of whole wheat bread toasted until crispy, mixed with a variety of fresh green vegetables, tomatoes and a fresh, sour olive oil dressing. Without animal ingredients, the bread absorbs the juices of vegetables and spices, resulting in a unique blend of textures: crispy, soft, and full of balanced natural flavors. It's so special because it utilizes simple ingredients to create a colorful, fresh, and appetizing dish!
Shared by Hira
Time
25 min
Serves
2
Difficulty
easy
🛒 Ingredients
- 150 grams of whole wheat bread/leftover bread crust, cut into large cubes (as the main ingredient)
- One bunch of young asparagus/green beans, cut into short pieces, boil briefly (as the main ingredient)
- 100 grams of fresh/brewed peas (as the main ingredient)
- Two red/yellow cherry tomatoes, halved (as main ingredient)
- One cucumber, diced (as main ingredient)
- Young lettuce/arugula leaves to taste (as the main ingredient)
- 3 tablespoons olive oil (as the main ingredient)
- 2 tablespoons of wine vinegar/apple cider vinegar (as a dressing ingredient)
- One tablespoon of lemon juice (as a sauce ingredient)
- 1/2 teaspoon coconut sugar (as a sauce ingredient)
- Salt and black pepper to taste (as sauce ingredients)
- Chopped fresh basil leaves
👩🍳 Instructions
- 1
Toast the bread: brush the bread with a little olive oil, toast it in a pan or oven for a while until it turns crispy brown, remove and let it cool.
- 2
Make the sauce: mix all the sauce ingredients until the flavors blend.
- 3
Assemble: combine all vegetables and bread pieces in a large bowl.
- 4
Seasoning: pour the sauce over just before serving, stir gently so the bread doesn't get too soggy.
- 5
Serve: Enjoy immediately so you can still taste the crunchy texture of the bread!