Erin’s Spring Panzanella with Fresh Peas and Fennel

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 2 reviews

Fresh panzanella recipe for springtime! Panzanella is a traditional Tuscan salad. This spring green version features fresh peas, pea shoots and fennel. If you intend to have leftovers, I suggest storing the greens and croutons separately from the rest and tossing it all together just before serving. Recipe yields 2 generous portions or 4 side salads.

Fresh spring panzanella salad -


Homemade croutons




  1. Preheat oven to 375 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper. On the baking sheet, toss the cubed bread with the olive oil, salt and pepper. Bake for 12 to 14 minutes, until crisp.
  2. In a large serving bowl, combine the roughly chopped greens, sliced fennel, fresh peas (yep, they’re raw!), pea shoots and sunflower seeds.
  3. Whisk together the dressing ingredients until emulsified. Drizzle the dressing over the salad mixture and toss to combine. Once the croutons have had a few minutes to cool down, toss those in as well and serve.


Recipe adapted from The Easy Vegetarian Kitchen by Erin Alderson.
Make it vegan: Simply use maple syrup or agave nectar instead of honey.
Make it gluten free: Use some great gluten-free bread in place of the whole grain bread.

▸ Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.