5 from 1 vote

Green panzanella salad

Servings 4
Author Giulia


  • 10 slices of stale bread
  • extra virgin olive oil
  • 2 cloves of fresh garlic
  • salt and freshly ground black pepper
  • 10 asparagus
  • 10 snow peas
  • 2 handfuls of shelled peas
  • 2 handfuls of shelled fava beans
  • honey vinegar
  • fresh mint leaves


  • Dice the stale bread, toss it with salt and freshly ground black pepper.
  • Heat a few tablespoons of extra virgin olive oil in a large non stick skillet with 2 cloves of garlic and let them infuse until golden, then remove it.
  • Brown the bread for 5 minutes or until golden and crunchy, stirring it often with a wooden spoon. Set aside.
  • Chop the asparagus and the snow peas and boil them in salted water for 5 minutes, until tender. Drain them and pass them under cold running water to preserve their bright green colour.
  • In a large bowl mix the brown bread, the boiled asparagus and snow peas, the shelled fava beans and peas.
  • Toss all the ingredients together with more salt and pepper if required.
  • Season with a drizzle of your best extra virgin olive oil and honey vinegar. Add some fresh mint leaves and serve. Enjoy it and pass it on.
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