Spring Panzanella with Peas
A delightful and vibrant spring salad featuring the freshness of peas, cherry tomatoes, and herbs, mixed with crispy toasted bread cubes and a zesty vinaigrette dressing. Ingredients: 4 cups of stale bread, cubed 1 cup of fresh or frozen peas 1 cup of cherry tomatoes, halved 1/2 cup of red onion, thinly sliced 1/4 cup of fresh basil leaves, chopped 1/4 cup of fresh mint leaves, chopped 1/4 cup of extra virgin olive oil 2 tablespoons of red wine vinegar Salt and pepper to taste Grated Parmesan cheese for garnish optional Instructions: Start by heating the oven to 350F 175C Place the cubed stale bread on a baking sheet and toast it in the oven for 10 to 15 minutes, or until it turns golden brown and crispy Take it out of the oven and let it cool down Boil some water and add the peas Blanch them for two to three minutes, or until they get soft To stop the cooking process, drai...
