Spring Vegetable Panzanella Salad

I made this for Easter dinner last weekend and have had multiple requests since for the recipe. It is spring in a bowl - loads of fresh spring vegetables tossed in a light, lemony vinaigrette.




  • 1/2 of a french baguette, torn into bite size pieces

  • 1/4 cup, plus 2 tablespoons of extra virgin olive oil, divided

  • 1/2 of a bunch of asparagus trimmed

  • 1/2 cup of small, mixed colored carrots, halved lengthwise

  • 2 cups of mixed spring lettuce leaves

  • 1 cup sugar snap peas, halved lengthwise

  • 1 small Persian cucumber, thinly sliced

  • 1 bunch of radishes, thinly sliced

  • Parmesan crisps, store-bought or homemade (recipe below) , broken into bite size pieces, optional


  • zest and juice of 2 large lemons

  • 2 teaspoons sugar

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly cracked black pepper

  • 1/3 cup olive oil


Preheat over to 400 degrees F. On a large rimmed baking sheet, toss the bread with 1/4 cup of the olive oil and season generously with salt and pepper. Spread in an even layer and bake for about 12 minutes, until golden and almost crisp. Transfer to a bowl and let cool. Keep the oven on.

On the same rimmed baking sheet, toss the asparagus and carrots with 2 tablespoons of the olive oil and season with salt and pepper. Bake for 10-12 minutes until veggies are slightly roasted, but still crisp tender. Set aside and let cool.

In a small bowl, whisk together the lemon zest, lemon juice, sugar, mustard, salt, pepper and 1/3 cup olive oil until the sugar is dissolved. Set aside.

In a large serving bowl, add the lettuce, sugar snap peas, cucumbers, radishes, roasted asparagus and carrots, and toasted bread. Pour on the vinaigrette, toss, and serve immediately.

NOTE: Can be made ahead, however leave out the roasted vegetables, bread, and vinaigrette until right before serving.

Parmesan Crisps


  • 1/2 cup Parmesan cheese, grated


Preheat oven to 400 degrees F.

Pour a heaping tablespoon of Parmesan onto a parchment lined baking sheet and lightly pat down. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.

Bake for 3 to 5 minutes or until golden and crisp. Cool.