Summer Panzanella Salad Recipe

Prep the bread and toast

Preheat oven to 400°F (200°C). Toss baguette cubes with 2 tbs olive oil and a pinch of salt. Spread in a single layer on a baking sheet and toast 10–12 minutes, turning once, until golden and crisp. Remove and let cool. (Alternatively, pan-toast in a skillet over medium heat 6–8 minutes.)

Blanch asparagus

Bring a medium pot of salted water to a boil. Add trimmed asparagus and cook 1.5–2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking. When cool, pat dry and cut into 1–1.5 inch pieces on the diagonal.

Prepare snap peas and cucumber

Trim snap peas and slice them on the bias into 1/2-inch pieces. Slice the cucumber into thick half-moons. If cucumber is very watery, gently squeeze a small handful to remove excess moisture and pat dry.

Assemble greens and herbs

In a large bowl, combine arugula, torn basil, and chiffonaded mint. Season lightly with 1/4 tsp of the sea salt and a few grinds of black pepper.

Add vegetables, bread and avocado

Add toasted bread cubes, blanched asparagus pieces, cucumber slices, snap peas, and radish slices to the bowl. Gently fold in avocado cubes, taking care not to mash them.

Whisk together the Meyer lemon juice, Dijon mustard, honey, and minced shallot in a small bowl. Slowly drizzle in 3 tbs olive oil while whisking continuously to emulsify. Season with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Taste and adjust: add up to 1 tsp more honey if the dressing is too tart or a pinch more salt if needed.

Pour about half of the dressing over the salad and gently toss to coat — you want the bread to absorb some dressing but not become soggy. If the salad seems dry, add more dressing, 1 tbs at a time, until balanced.

Scatter toasted pine nuts (or almonds) and shave Parmesan or ricotta salata over the top if using. Adjust final seasoning with remaining sea salt and black pepper to taste.

Let the salad sit 5–10 minutes at room temperature to allow flavors to meld, then serve family-style as an appetizer. Leftovers are best enjoyed within a few hours to keep bread texture.