Spring Panzanella
Salads based on cubes of bread are common throughout the Mediterranean world. Here the bread is combined with oven roasted spring vegetables, tossed in a balsamic vinaigrette and finished with a generous amount IL Villaggio Parmigiano Reggiano DOP.
Prep Time: 15 minutes • Cook Time: 20 minutes

Ingredients (Serves 4)

For the Salad

  • 8 cups cubed Italian bread, cut into 1/2 inch pieces
  • 3 Tbsp Extra virgin olive oil, divided
  • 2/3 cup shredded IL Villaggio Parmigiano Reggiano DOP, divided
  • 1 bunch asparagus, cut into 2-inch pieces
  • 1 cup spring peas
  • 1 cup radishes, quartered
  • 1/2 cup shaved Parmigiano Reggiano DOP
  • 4-6 fresh basil leaves
  • Salt and pepper

For the Balsamic Dressing

  • 1/4 cup olive oil
  • 2 Tbsp IL Villaggio Balsamic Vinegar PGI
  • 1/2 tsp dijon
  • 1/2 tsp honey
  • 2 tsp minced shallot
  • Salt and pepper

Instructions

Preheat oven to 400 degrees F.

Place bread cubes in a large bowl. In a small bowl, combine 2 Tbsp olive oil, and 1/3 cup IL Villaggio Parmigiano Reggiano. Pour oil mixture over the bread cubes and toss until well coated. Pour bread cubes on a large baking sheet. Place asparagus, spring peas, and radishes on a separate large baking sheet and drizzle with olive oil. Toss until well coated. Season the bread cubes and veggies with salt and pepper, to taste.

Place baking sheets in the oven and cook for veggies for 10-15 minutes, or until bread cubes are crunchy and slightly golden brown and veggies are tender, but still crisp.

Remove pans from oven and cool to room temperature.

In a large bowl, combine bread cubes, veggies, and remaining 1/3 cup IL Villaggio Parmigiano Reggiano.

To make the dressing, in a small bowl, combined olive oil, IL Villaggio Balsamic Vinegar, Dijon, honey, and shallot. Whisk until well combined. Season with salt and black pepper, to taste.

Drizzle dressing over the salad and gently toss. Garnish panzanella salad with additional basil and IL Villaggio Parmigiano Reggiano.