Spring Panzanella Salad

Spring Panzanella Salad

Panzanella is a underrated salad. Packed full of flavor and fresh veggies, it's also an absolutely great way to use bread that's started to go dry or stale.
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Course: Main Course, Salad, Side Dish
Cuisine: American, Italian
Keyword: Basil, Bread, Italian, Lettuce, Recipes, salad, Simple Recipes, Spring, Tomato, Vegan, vegetables, Vegetatarian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 people
Calories: 640kcal


  • Cutting Board
  • Chef Knife
  • Sheet Tray
  • Stand or Hand Blender
  • Mixing bowl


  • 3 oz Bread diced
  • 1 bag Salad Greens
  • 1 clove Garlic
  • 1 Tbsp Dijon Mustard
  • 1/2 Tbsp Basil
  • 1 tsp Thyme
  • 1/2 tsp Oregano
  • 2 oz White Wine Vinegar
  • 4 oz Olive Oil
  • 1/2 each Avocado diced
  • 1 each Tomato diced
  • 1/4 each Onion diced
  • 1/2 each Cucumber diced
  • Salt as needed
  • Pepper as needed


  • Preheat the oven to 375 degrees. Toss the bread with 1 oz oil, salt, and pepper and toast in the oven 5-7 minutes. Stir as needed to crisp them. Once fully crisp let cool.
  • For the dressing, blend together the garlic, dijon, basil, thyme, oregano, vinegar and remaining oil. Adjust seasoning if needed.
  • Toss the bread with at least half of the vinaigrette and let soak for 5 minutes.
  • Toss the bread with the greens, avocado, tomato, onion and cucumber.
  • Top with the rest of the dressing.
  • Serve and enjoy!


Calories: 640kcal | Carbohydrates: 24g | Protein: 6g | Fat: 59g | Saturated Fat: 8g | Sodium: 325mg | Potassium: 176mg | Fiber: 2g | Sugar: 3g | Vitamin A: 736IU | Vitamin C: 14mg | Calcium: 66mg | Iron: 3mg

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