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, drain and put right into a bowl of ice water

Once more, drain and set aside

Put the peas that have been blanched, the cherry tomatoes, the red onion, the chopped basil, and the chopped mint in a large salad bowl

Mix the extra virgin olive oil, red wine vinegar, salt, and pepper in a small bowl with a whisk

Add the dressing to the salad and mix it all together until the bread and vegetables are well covered in the dressing

Allow the salad to sit for ten minutes so that the flavors can mix

If you want, you can add grated Parmesan cheese on top before serving

Have a nice time with your Spring Panzanella with Peas salad