Panzanella Salad With Charred Snap Peas
A simple and vibrant panzanella salad with charred snap peas packs a flavor punch and makes a healthy, versatile two-sides-in one dish. And a pop of color on the plate!
Servings (change as needed): 4
Ingredients
- 2 1/2 cups 1-inch/2.5 cm bread cubes (slightly stale is best), Note 1 I use 4 one-inch thick bread slices of multigrain loaf
- 1 tablespoon extra-virgin olive oil
- kosher salt, black pepper, garlic powder to sprinkle on bread cubes
- 2 cups snap peas, Note 2 strings removed
- 1 cup cherry tomatoes, halved or any ripe tomatoes, cut in bite-size pieces
- 1 ripe mango, peeled and diced (optional but delish)
- 1 tablespoon shredded basil leaves add 2 tbsp if you like more basil
Vinaigrette Dressing (Note 2)
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon minced garlic 1 small clove
- 1 tablespoon white wine vinegar (red wine vinegar ok too - or lemon juice)
- 3 tablespoon good olive oil
- 1/4 teaspoon each, salt and pepper or more to taste
Instructions
- HEAT GRILL to medium-high heat (about 425-450F/218-232C
- MAKE VINAIGRETTE DRESSING: Combine all ingredients in a small bowl and whisk vigorously to combine. Or place in lock-and-seal container and shake.
- GRILL BREAD CUBES: Toss bread cubes with a tablespoon of olive oil and sprinkle with salt, pepper and garlic powder. Place in grill basket in single layer then place basket over direct heat on preheated grill. Grill for 4-5 minutes, stirring occasionally, until bread is golden brown with grill marks. Transfer bread to large bowl.
- GRILL SNAP PEAS: Add snap peas to grill basket. Grill for 2-3 minutes, stirring occasionally until blistering or charring occurs. Transfer to bowl with bread.
- ASSEMBLE: Add to bowl the cherry tomatoes, diced mango (if using) and fresh basil. Pour on dressing and toss to coat bread salad well. Taste and adjust seasonings, adding more salt if needed. Transfer to a serving bowl if desired. Let set for at least 15 minutes to allow bread to absorb dressing. Taste and sprinkle with sea salt if needed. Serve at room temperature.
Notes
- Bread options: A rustic Italian Tuscan loaf is traditional. I use a rustic multigrain artisan bread. Ciabatta will work too. Slightly stale bread is best to make sure the bread absorbs the dressing and doesn't get too soft. Don't use a regular soft fresh bread because it will become too mushy.
- How to remove strings from snap peas: See this trimming snap peas video.
- Vinaigrette Dressing alternatives: Feel free to use your own favorite vinaigrette or even buy a good quality dressing. You will need about 1/4 cup/59 ml or just slightly more. Try a Japanese sesame dressing for an Asian twist, Apple Cider Vinegar dressing or a Balsamic dressing.
- Variations with ingredients:
- Fruits/veggies: Try peaches, grapes, nectarines, cucumbers (seeded), beets, charred green beans or peppers (instead of snap peas) radishes, green or red onions
- Garnish: Add nuts, Mozzarella, Bocconcini or Parmesan cheese.
- Heat: add some red pepper flakes to spice it up.
- Make Ahead: Bread salad is best made at least 15 minutes ahead to blend the flavors. I suggest serving it within 4 hours to avoid the bread becoming too soggy.
- Instead of Grilling, use oven/stove top:
- For bread cubes: Heat oven to 425F/218C. Place bread cubes, tossed with oil and sprinkled with salt, pepper and garlic powder on a pan. Bake for for 7-10 minutes or until golden brown.
- For snap peas: Heat skillet on stovetop to medium high. Add snap peas and toss for about 4 minutes in a dry pan or until charred in spots.
Calories: 278kcal | Carbohydrates: 30g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Sodium: 341mg | Potassium: 330mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1301IU | Vitamin C: 57mg | Calcium: 79mg | Iron: 3mg