Spring Panzanella

A Tuscan-inspired chopped salad with crunchy croutons!

Coline
Coline

4 minutes

Prep time

5 minutes

Cook time

279 cal.

Per serving

Utensils

Stovetop, Peeler, Pot (small), Colander, Citrus juicer, Grater

recipe

Asparagus (fresh)

Step 1

Wash & trim the asparagus. Cut off the bottom third of the spears. Slice the asparagus into 2-inch pieces.

Asparagus (fresh)

Step 2

Add the asparagus to a pot of salted boiling water. Cook for 2-3 min.

Cucumber

Step 3

Wash & cube the cucumber.

Country bread (sliced)

Step 4

Cut or tear the bread into chunks.

Asparagus (fresh)

Step 5

Drain the asparagus. Plunge into a bowl of icy cold water to stop the cooking.

Country bread (sliced)

Step 6

Heat a drizzle of oil in a pan over medium heat. Add the bread chunks. Season with salt & pepper. Cook for 3 min, or until golden & crispy.

Asparagus (fresh)

Step 7

Drain the asparagus.

Asparagus (fresh)
Cucumber
Lemon
Feta cheese (crumbled)
Country bread (sliced)

Step 8

Add the asparagus, cucumber, crispy bread, crumbled feta & lemon juice to a salad bowl. Season with salt & pepper. Add a drizzle of olive oil. Toss it all together.

Mint (fresh)

Step 9

Garnish with chopped mint (optional).

Lemon

Step 10

Top with grated lemon zest (optional). Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy279 cal.
Fat12 g
Carbohydrates32 g
Protein14 g
Fiber10 g

On average, one serving of the recipe "Spring Panzanella" contains 279 Energy, 12 g of Fat, 32 g of Carbohydrates, 14 g of Protein, 10 g of Fiber.

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Spring Panzanella
Very easy