It’s no secret that I love panzanella (there are five variations of this salad on my site already). It tends to be a cookout crowd pleaser. I prep all the ingredients beforehand and toss together with dressing before serving.
This one takes advantage of the spring produce season, without venturing into tomato territory since they’re not really great yet.
1 loaf sourdough bread, cubed
1/2 bunch asparagus, cut into pieces
1/3 cup snap peas, trimmed
1/2 cup frozen peas, defrosted
zest from 1 lemon
2 oz feta, cut into cubes
6 leaves basil, torn
salt and pepper
Dijon vinaigrette (about 1/2 cup)
Toast sourdough cubes until dried out and a little crispy (I tossed them with olive oil and put them under the broiler for a couple minutes).
Bring a pot of water to a boil. Add snap peas and asparagus and cook two minutes. Drain and run under cold water until room temperature.
Before serving, toss vegetables with dressing and bread cubes. Season if needed.