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Fresh Spring Panzanella Recipe Easy Homemade Salad with Crisp Radishes and Peas

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A quick, fresh, and crowd-pleasing salad featuring toasted rustic bread cubes, crisp radishes, sweet peas, and a zesty vinaigrette. Perfect for spring with bright flavors and satisfying textures.

Ingredients

Scale
  • 4 cups day-old rustic bread, cubed (preferably sourdough)
  • 1 cup radishes, thinly sliced
  • 1 cup fresh peas, shelled (or thawed frozen peas)
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh basil, chopped
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Cut about 4 cups (about 120g) of day-old rustic bread into 1-inch (2.5 cm) cubes.
  2. Heat a skillet over medium heat and add 2 tablespoons of olive oil.
  3. Toast the bread cubes, stirring frequently, until golden brown and crispy on all sides, about 5–7 minutes.
  4. Transfer toasted bread to a paper towel-lined plate and set aside to cool.
  5. In a small bowl or jar, combine 1/3 cup (80 ml) extra-virgin olive oil, 3 tablespoons (45 ml) red wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, and salt and pepper to taste.
  6. Whisk or shake vigorously until the dressing is well emulsified and slightly thickened.
  7. Thinly slice 1 cup (about 100g) radishes and 1/4 cup (40g) red onion.
  8. Halve 1 cup (150g) cherry tomatoes and shell 1 cup (150g) fresh peas. If using frozen peas, thaw and pat dry.
  9. In a large bowl, combine toasted bread cubes, radishes, peas, tomatoes, red onion, and 1/4 cup (10g) chopped fresh basil.
  10. Pour the vinaigrette over everything and toss gently but thoroughly, ensuring the bread soaks up the dressing.
  11. Allow the salad to sit at room temperature for about 10 minutes to let flavors meld and bread soften slightly while retaining some crunch.
  12. Taste and adjust salt, pepper, or vinegar if needed.
  13. Serve immediately, optionally topped with shaved Parmesan or crumbled feta cheese.

Notes

Toast the bread cubes to maintain crunch and avoid sogginess. Soak red onions in cold water for 10 minutes to mellow sharpness if desired. Let the salad rest 10-15 minutes before serving for best flavor. For gluten-free, use gluten-free bread or quinoa. Add cheese toppings for dairy option. Use fresh herbs for best flavor. Leftovers keep up to 2 days refrigerated; refresh by toasting before serving.

Nutrition

Keywords: panzanella, spring salad, radishes, peas, toasted bread salad, easy salad recipe, vegetarian, vegan option, fresh salad

Find it online: https://sofiaspice.com/fresh-spring-panzanella-recipe-easy-homemade-salad-with-crisp-radishes-and-peas/