Spring Pea Panzanella Salad



  • 3 cups organic wheat bread croutons
  • Fresh Mozzarella, diced
  • 4 cups wild arugula
  • 10 mint leaves, torn
  • 1 cup fresh or frozen spring peas, thawed
  • 1/2 English seedless cucumber, sliced
  • 2 tbsp organic olive oil
  • 2 tbsp red wine vinegar
  • Sea salt & Black Pepper

We love salads and we love bread. So it’s perfectly fitting how much we enjoy this bread salad, or panzanella as it’s traditionally called.

While this salad is typically made with tomatoes, for a seasonal twist, try swapping the tomatoes for energizing, nutrient-packed spring peas.

Ready to meet your new favorite salad? Pass the peas and give this (easy peas-y) recipe a go!


For the Croutons:

Preheat the oven to 350°F. Cut the bread into quarter-sized pieces and bake for 15 minutes.

For the Salad:

In a large bowl, combine the croutons with the remaining ingredients, reserving the arugula for later. Marinate for at least 30 minutes.

Add arugula, toss and serve.

Find more recipes in the Le Pain Quotidien Cookbook by Alain Coumont.


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Spring Pea Panzanella Salad Recipe

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