Summer Panzanella Salad
Recipe Intro From lorindabreeze

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Seasonal Panzanella; a Tuscan chopped salad tossed with stale bread cubes tossed in a vinaigrette. This one has blanched asparagus, snow peas & carrots, plus tomatoes, cucumbers, peppers, radishes & fresh basil. (plus edamame & avocado tossed in for good measure!) ❤💚🧡 -@lorindabreeze


Prep time 40mins
Cook time 20mins
Serves or Makes: 4-5
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For the Salad


  • 6-8 stalks asparagus, trimmed
  • 2 cups snow peas, trimmed
  • 1-2 carrots, peeled and chopped
  • 1 cup frozen edamame
  • 1 1/ 2 cups cherry tomatoes, halved
  • 1 small cucumber, sliced
  • 1 cup chopped bell peppers
  • 1 avocado, chopped
  • 1/ 2 small red onion, finely chopped
  • 3-4 radishes, thinly sliced
  • 2-3 tablespoons capers
  • 1/ 2 cup torn fresh basil

For the Croutons


  • 1 baguette, cubed
  • 2 tablespoons olive oil

For the Vinaigrette


  • 1/ 2 cup olive oil
  • 3-4 tablespoons white vinegar
  • 1 clove garlic, minced
  • 1/ 2 teaspoon Dijon mustard
  • Salt and black pepper, To Taste


  • Step 1

    Blanch the asparagus, carrots, snow peas and edamame in a large pot of boiling salted water, for about 4 minutes. Drain and place in ice water to stop the cooking and retain the bright color. Set aside to cool.

  • Step 2

    Preheat oven to 350ºF. Brush the baguette cubes with olive oil and place on a baking sheet. Bake for 15 minutes until golden brown.

  • Step 3

    In a large bowl mix all of the prepared vegetables and half of the fresh basil together. Add the croutons and toss together with one half of the vinaigrette. Add some freshly ground salt and pepper. Set aside for thirty minutes before serving to allow the flavors to blend.

  • Step 4

    Mound the bread and vegetable mixture onto a platter arranging some of the vegetables in a pleasing way. Drizzle with the remaining dressing, top with capers and the rest of the basil and add a few twists of salt and pepper.