Panzanella Primavera Recipe
Experience the vibrant flavors of spring with our Panzanella Primavera. This delightful salad features a medley of fresh, seasonal vegetables, perfectly roasted to enhance their natural sweetness, and combined with crusty, golden-brown bread pieces soaked in a tangy vinaigrette. Each bite bursts with the essence of garden-fresh herbs and a hint of zesty citrus, making it a refreshing and wholesome choice for any meal.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Instructions
Prepare the Bread
Tear the day-old Italian bread into bite-sized pieces and place them in a large mixing bowl.
Add the Vegetables
Add the halved cherry tomatoes, diced cucumber, diced bell pepper, and thinly sliced red onion to the bowl with the bread.
Mix in the Fresh Basil
Gently toss in the torn basil leaves to combine with the bread and vegetables.
Make the Dressing
In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper until well combined.
Combine Salad and Dressing
Pour the dressing over the salad mixture and toss gently to coat all the ingredients evenly.
Let it Rest
Allow the salad to sit for at least 15 minutes before serving, so the bread absorbs the flavors.