Spring Panzanella

There may be sourdough in this recipe, but with scallions, peas, fresh herbs, and greens tossed in a bright vinaigrette, this totally counts as a salad.

Yield:
6 servings
Category:
Salads and Dressings
Cuisine:
Italian
Prep Time:
10 min
Cooking Time:
10 min
Total Time:
20 min

INGREDIENTS:

  • 1/2 small loaf sourdough bread, preferably stale (about 12 oz)
  • 4 Tbsp. olive oil, divided
  • 2 Tbsp. white wine vinegar
  • 2 tsp. Dijon mustard
  • Kosher salt and pepper
  • 2 scallions, white and light green parts finely chopped, dark green parts thinly sliced
  • 1/2 English cucumber, halved lengthwise and then sliced
  • 1/2 cup fresh or frozen peas (thawed if frozen)
  • 2 cups mixed tender herbs (such as parsley, basil and mint leaves or dill fronds)
  • 3 to 5 oz. mixed greens

DIRECTIONS:

  1. Heat oven to 400°F. Cut crusts off bread and tear bread into bite sized pieces. On rimmed baking sheet, toss bread with 1 tablespoon oil and roast until golden brown, about 10 minutes.
  2. Meanwhile, in a large bowl, whisk together vinegar, mustard, remaining 3 tablespoons oil and 1/2 teaspoon each salt and pepper; stir in chopped scallions.
  3. Add cucumber and toss to coat, then toss with toasted bread. Add peas, herbs, sliced scallion greens and mixed greens and toss gently to combine.

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This recipe can be found online at: lemonzest.ca/Home/Recipes/9610