Spring Panzanella Salad

Spring Panzanella Salad

Two Chef Mission
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.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course, Salad, Side Dish
Cuisine American, Italian
Servings 2 people
Calories 640 kcal


  • 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!


Sodium: 325mgCalcium: 66mgVitamin C: 14mgVitamin A: 736IUSugar: 3gFiber: 2gPotassium: 176mgCalories: 640kcalSaturated Fat: 8gFat: 59gProtein: 6gCarbohydrates: 24gIron: 3mg
Keyword Basil, Bread, Italian, Lettuce, Recipes, salad, Simple Recipes, Spring, Tomato, Vegan, vegetables, Vegetatarian
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