By Joanne Bruno | May 24, 2012

spring, pesto, panzanella, salad, quick, lunch, dinner

Photo by S.N.

This summer-inspired and textured panzanella is chock full of roasted asparagus and leeks, white beans, cubes of toasted bread, and the fresh flavors of sun-dried tomatoes and pesto all drizzled in healthy olive oil and a splash of balsamic vinegar.

Spring Pesto Panzanella Recipe

Servings: 8
Calories: 230 per serving
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hour


  • 1 loaf ciabatta bread (about 11 oz)
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 6 tbsp parmesan cheese
  • 1 lb asparagus, cut into 1-inch slices
  • 6 leeks, green parts removed, thinly sliced
  • 2 cups white beans or flageolets
  • 5 tomatoes, chopped (I used kumato tomatoes)
  • 1 (8 oz) jar sun-dried tomatoes in oil, drained
  • 1 head butter lettuce, leaves shredded
  • 1/3 cup pesto
  • 1 tbsp balsamic vinegar
  • salt and pepper to taste


1. Preheat oven to 400. Cut the ciabatta into cubes (or tear it into small pieces). In a large bowl, mix it with the 1/4 cup olive oil, minced garlic, and parmesan cheese. Place it on a baking sheet and bake for 15 minutes or until golden brown, stirring frequently. Set aside to cool. Leave the oven on.
2. Spread the asparagus and leeks on a second baking sheet. Spray with cooking spray and sprinkle lightly with salt. Roast for 15-20 minutes or until asparagus and leeks are starting to brown. Set aside to cool.
3. In a large bowl, mix together the bread cubes, asparagus, leeks, white beans, tomatoes, lettuce and sun-dried tomatoes. Mix in the pesto and balsamic vinegar so that everything is evenly coated. Add salt and pepper to taste.

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