Spring Panzanella with Sugar Snap Peas (Gluten-Free)

No need to wait for summer tomatoes to make this Spring Panzanella! This recipe features sweet sugar snap peas, bitter radicchio, and refreshing cucumber for a delicious springy take on panzanella. Along with our gluten-free sourdough bread cubes, this recipe is fresh, flavorful, and perfect for a springtime side dish. You've gotta try it!

 

How to Make Spring Panzanella

To make a springtime panzanella salad, use vegetables that are in spring season. Many spring recipes focus on freshness, tang, and herbs. This recipe uses:

  • Persian or English cucumbers (these are the skinnier, crispier ones in the produce aisle)
  • Radicchio
  • Sugar snap peas
  • Feta cheese
  • Fresh mint

This mix of raw, not-roasted vegetables is extra refreshing. The cucumbers and snap peas provide crunch, the feta adds creamy tang, the sourdough adds toasty flavor, and the mint provides herbal freshness to the dish. 

 

The Vinaigrette

The vinaigrette helps break down the bitterness of radicchio while softening the raw vegetables and toasted bread. 

To make this classic Italian vinaigrette, you'll just mix these ingredients:

  • Olive oil
  • Lemon
  • Red wine vinegar
  • Garlic 
  • Salt and pepper

 

Other Panzanella Salad Recipes: 

 

Total time: About 1 hour (10 minutes active prep, 45 minutes baking time)
Yields: 4 servings 
Recipe and photos by Fiona Ridde // @feelgoodwithfi
Gluten-Free, can be made dairy-free with dairy-free cheese

 

NUTRITION INFORMATION

Calories: 396
Fat: 28g
Carbohydrate: 30g
Fiber: 2g
Protein: 8g

 

INGREDIENTS

For the bread:

For the salad:

  • 1 Persian cucumber, cut into half moons
  • 2 cups sugar snap peas, tough end removed and sliced on a diagonal
  • 1/2 head of radicchio, cored and thinly sliced
  • 4 oz feta cheese, crumbled
  • Fresh mint & dill, minced

For the dressing:

  • 1/4 cup olive oil
  • Juice of 1 lemon
  • 2 tbsp red wine vinegar
  • 1 garlic clove, grated
  • Salt & pepper 

 

DIRECTIONS

  1. Preheat oven to 300°.
  2. Add the cubes of bread to a baking sheet and toss with a drizzle of olive oil and a sprinkle of salt. 
  3. Bake for about 45 minutes or until the bread is golden brown and dried through. Remove from the oven and let cool.
  4. Add the dressing ingredients to a small bowl and whisk.
  5. Add all of the salad ingredients to a large bowl then add the bread and top with the dressing. Mix well and enjoy!
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