Spring Pea Panzanella Salad Recipe

We love salads and we love bread. So it’s perfectly fitting how much we adore this bread salad, or panzanella, as it’s called in Italian from Le Pain Quotidien.

Image: Le Pain Quotidien

Ingredients

3 cups organic wheat bread croutons
Fresh Mozzarella, diced
4 cups wild rocket
10 mint leaves, torn
1 cup fresh or frozen spring peas, thawed
1/2 English seedless cucumber, sliced
2 tbsp organic olive oil
2 tbsp red wine vinegar
Sea salt & Black Pepper

Method

Croutons

Preheat the oven to 180°C. Cut the bread into quarter-sized pieces and bake for 15 minutes.

Salad

In a large bowl, combine the croutons with the remaining ingredients, reserving the rocket for later. Marinate for at least 30 minutes.
Add rocket, toss and serve.

This Spring Pea Panzanella Salad is based on a traditional Tuscan salad typically made with tomatoes – but for a seasonal twist swap out the tomatoes for energising, nutrient-packed spring peas.