Spring Pesto Panzanella Salad | Zucchi
Panzanella salad gets a spring twist in this bright and refreshing pesto variation.


  • 3/4 cup /

    Zucchi pesto extra-virgin olive oil, divided

  • 2 slices /

    thick, crusty bread, torn into 1½ inch pieces

  • 1 /

    English cucumber, halved lengthwise, cut crosswise into 1-inch pieces

  • 2 cups /

    sugar snap peas, trimmed, thinly sliced on a diagonal 1-inch pieces

  • 1 bunch /

    asparagus, trimmed, sliced on a diagonal into 1-inch pieces

  • 1 cup /

    fresh basil leaves

  • 4 ounces /

    mozzarella balls

  • ¼ cup /

    balsamic vinegar

  • to taste /


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Preheat oven to 350°F.

Toss cubed bread in a bowl with 2 tablespoons of Zucchi Pesto EVOO. Toast in the oven at 350°F for about 10 minutes, turning over halfway through, until golden brown and crisp on both sides. Sprinkle with salt.

Add cucumber and sugar snap peas to a large bowl.

Heat a large skillet over medium-high heat with 2 tablespoons of Zucchi Pesto EVOO. Add asparagus to a skillet and increase heat to medium-high. Season with salt. Cook, tossing occasionally until lightly blistered but still green and crisp.

Add toasted bread, blistered asparagus, mozzarella balls, and torn basil leaves to the cucumber and sugar snap peas.

Drizzle with Zucchi Pesto EVOO and balsamic vinegar. Toss together, then taste and season with salt as needed.

Divide and serve in shallow bowls.


You can make this salad a day ahead of time. Simply prep the vegetables and toasted bread separately. When ready to serve, dress with oil and vinegar and toss together.