Spring into Summer Panzanella Salad
Spring into Summer Panzanella Salad. Photo by Leslie Dabney
Spring into Summer Panzanella Salad
- Yield: serves 4-6 1x
Description
At our East Bay farmers’ markets, spring is starting to look like summer as cherry tomatoes and basil nestle up with the asparagus and peas. Leslie Dabney @thevineyardmomliving has an idea about how to join them all together in this delicious salad, and she also tells us how to pair the dish with some Livermore Valley wines.
Ingredients
- 6 cups ciabatta or sourdough bread cut into 1-inch cubes
- 1 1/2 tablespoons extra virgin olive oil
- 1/4 teaspoon each salt and pepper
- 1 bunch asparagus, ends trimmed, cut into 1-inch pieces
- 1 cup fresh peas
- 1 1/2 pounds cherry tomatoes, cut into wedges or halved
- 1/2 English cucumber, sliced into half moons
- 1 cup torn fresh basil leaves, divided
- Salt to taste
Dressing:
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 garlic cloves, grated
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon each salt and pepper
Instructions
Preheat the oven to 400°F. Line a baking sheet with foil.
Place bread cubes on a baking sheet. Drizzle with extra virgin olive oil and sprinkle with salt and pepper. Toss to coat and then spread the cubes evenly in one layer. Bake until the bread cubes are golden brown and crusty around the edges. This will take approximately 8 to 10 minutes.
Bring a small pot of salted water to a boil. Add asparagus pieces and peas and cook for 3 minutes. Drain and rinse with cold water.
Mix the dressing ingredients together in a small bowl or in a mason jar.
Place tomatoes, cucumbers, asparagus, peas, bread cubes, and half of the basil into a large serving bowl. Pour dressing over the top and toss until everything is coated with the dressing. Add more salt if needed. Top with remaining basil and serve.
Wine Pairing Suggestions: Cellar 13 Winery 2023 Chardonnay and Arroyo Cellars 2023 Arroyo Blanco White Blend
- Category: Salad
