Spring Pea Panzanella Salad



  • 3 cups organic wheat bread croutons
  • Fresh Mozzarella, diced
  • 4 cups wild rocket
  • 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 adore this bread salad, or panzanella, as it's called in Italian. 

This traditional Tuscan salad is typically made with tomatoes, but for a seasonal twist, try swapping out tomatoes for energising, nutrient-packed spring peas.

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


For the Croutons:

Preheat the oven to 180°C. 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 rocket for later. Marinate for at least 30 minutes.

Add rocket, 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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