Asparagus and Strawberry Panzanella Salad
Description
Looking for a salad that’s fresh, vibrant, and absolutely bursting with flavor? This Asparagus and Strawberry Panzanella Salad is your go-to spring dish. It’s light, a little sweet, a little tangy, and perfect for picnics, brunch, or a quick lunch on a sunny day. Even kids will love it — and it’s so simple, they can help make it!
Ingredients
Instructions
Step 1: Toast the Bread
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Preheat your oven to 375°F (190°C).
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Place the bread cubes on a baking sheet.
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Drizzle with 2 tablespoons of olive oil.
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Bake for about 10–12 minutes until the cubes are golden and crispy.
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Let them cool.
Step 2: Cook the Asparagus
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Bring a small pot of water to a boil.
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Add the asparagus and cook for 2–3 minutes (until bright green and just tender).
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Drain and rinse under cold water to stop the cooking.
Step 3: Combine Everything
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In a large bowl, add toasted bread, asparagus, and strawberries.
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Tear some basil leaves and toss them in.
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Drizzle with balsamic vinegar and olive oil.
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Sprinkle with a little salt and pepper.
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Gently toss everything together until well mixed.
Step 4: Let it Rest
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Let the salad sit for 10–15 minutes so the bread can soak up all the flavors.
Nutrition Facts
Servings 3
Serving Size 1 bowl (~1/3 of total recipe)
- Amount Per Serving
- Calories 290kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 2g10%
- Sodium 320mg14%
- Potassium 450mg13%
- Total Carbohydrate 32g11%
- Dietary Fiber 5g20%
- Sugars 8g
- Protein 6g12%
- Vitamin A 1500 IU
- Vitamin C 30 mg
- Calcium 60 mg
- Iron 1.8 mg
- Vitamin E 2.5 IU
- Vitamin K 35 mcg
- Folate 90 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips & Swaps
- Add cheese: Try crumbled feta or goat cheese.
- Make it heartier: Toss in some chickpeas or avocado.
- No stale bread? Lightly toast fresh bread until crisp.
Why You’ll Love It ❤️
- It’s super fresh and screams spring.
- Takes just about 30 minutes to make.
- It’s easy enough for kids to help prep — they’ll love tossing it all together!
- Doubles as a side dish or light meal.
Frequently Asked Questions
Yes! Prepare all components separately, then combine and let sit 10–15 minutes before serving.
Day-old sourdough, ciabatta, or even a crusty French baguette works well.
Fresh is best for texture, but if needed, use frozen — just thaw and pat dry thoroughly.
Best enjoyed fresh, but leftovers can be stored in the fridge for up to 24 hours (bread may soften).
Yes, as long as your bread doesn’t contain dairy or eggs.
Grilled tofu, chickpeas, or even sliced almonds make great vegan additions.
Try a lemon-olive oil vinaigrette or white wine vinegar instead.
Absolutely — they can tear basil, toss ingredients, and help build the salad!
Shopie Lane
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