Description
A bright and fresh Italian bread salad featuring spring vegetables like asparagus, radishes, peas, and cherry tomatoes, tossed with crusty bread and a light vinaigrette. Perfect for lunch, picnics, or a light dinner, this salad celebrates seasonal produce and can be customized with herbs or spring chicken.
Ingredients
🛒 Ingredients (serves 4–6):
For the Salad:
- 4 cups day-old crusty bread, cut into cubes
- 1 cup cherry tomatoes, halved
- 1 cup thinly sliced radishes
- 1 cup blanched asparagus, cut into 1-inch pieces
- ½ cup fresh peas (or frozen, thawed)
- ¼ cup thinly sliced red onion
- ¼ cup fresh basil leaves, torn
- 2 tablespoons fresh parsley, chopped
- Optional: 1 cup cooked spring chicken, shredded
For the Dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper, to taste
Instructions
📝 Instructions:
Step 1: Prepare Vegetables
Blanch asparagus for 2–3 minutes until tender-crisp, then shock in ice water. Slice radishes, halve cherry tomatoes, and combine with peas, red onion, basil, and parsley in a large bowl.
Step 2: Toast Bread
Toss bread cubes lightly with a drizzle of olive oil and toast in a 375°F (190°C) oven for 8–10 minutes until golden and crisp. Let cool slightly.
Step 3: Make Dressing
Whisk olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
Step 4: Assemble Salad
Add toasted bread cubes and optional spring chicken to the vegetables. Drizzle dressing over salad and toss gently to combine. Let sit 5–10 minutes for bread to absorb flavors.
Step 5: Serve
Adjust seasoning with salt and pepper. Serve at room temperature for best flavor.
Notes
- Make Ahead: Chop vegetables and make dressing in advance; toss with bread just before serving.
- Variations: Substitute seasonal vegetables such as snap peas, baby arugula, or zucchini ribbons.
- Extra Crunch: Add toasted pine nuts or almonds for texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad / Spring Recipe
- Method: No-bake / Tossed
- Cuisine: Italian