Summer Panzanella Salad (v) Recipe

Toast the bread

Preheat oven to 425°F (220°C). Toss the cubed day-old bread with 2 tbs olive oil and 1 tsp fine sea salt in a large bowl until evenly coated. Spread cubes in a single layer on a rimmed baking sheet. Toast 8–12 minutes, turning once, until golden and crisp but not hard. Remove and let cool slightly.

Prepare asparagus

Bring a medium pot of salted water to a boil. Add asparagus pieces and blanch 1–2 minutes until bright green and just tender. Immediately transfer to an ice bath (or very cold water) to stop cooking. Drain and pat dry.

Prepare sugar snap peas

If you prefer the peas with a slight bite, blanch them 30–45 seconds with the asparagus, then shock in ice water and drain. Otherwise, use raw for extra crunch. Halve diagonally before adding to the salad.

Slice cucumber, radish, and avocado

Slice the cucumber into 1/4" rounds (after halving lengthwise). Thinly slice the breakfast radishes. Halve, pit, and dice or slice the avocado just before dressing to avoid browning; toss gently with a little dressing when combining.

Pick and tear herbs

Pick basil and mint leaves from stems and tear larger leaves by hand. Measure arugula and set aside. This layering of textures will keep herbs bright and avoid bruising.

Emulsify dressing

In a small bowl or jar, combine 3 tbs Meyer lemon juice, 1 tsp Dijon mustard, 1 tsp honey, minced garlic, and finely minced shallot. Whisk while slowly streaming in 6 tbs extra-virgin olive oil until emulsified. Season with 1 tsp fine sea salt and 1 tsp freshly ground black pepper to taste. Taste and adjust acidity or sweetness: add more lemon or honey if needed.

Warm or room-temperature croutons: If you prefer warm croutons, return a portion to the oven for 2–3 minutes before assembly. Place the toasted bread cubes in a large serving bowl. Add the arugula, basil, mint, blanched asparagus, sugar snap peas, cucumber, and radish slices.

Dress the salad: Pour about two-thirds of the dressing evenly over the salad and toss gently to combine, taking care not to smash the avocado. Let the mixture sit 3–5 minutes so the bread soaks some dressing (classic panzanella). If it seems dry, add remaining dressing a little at a time.

Add avocado and garnish: Gently fold in the avocado pieces last to preserve shape. Scatter toasted pine nuts or almonds and shave Parmesan over the top. Finish with a light sprinkle of flaky sea salt and an extra turn of black pepper.

Serve immediately at room temperature. Panzanella is best the day it’s made — if storing, keep dressing separate and toss with bread and avocado just before serving to prevent sogginess and browning. Leftovers can be refrigerated up to 24 hours (without avocado) and refreshed with extra lemon and olive oil.