A fresh vegan spring panzanella salad in a ceramic bowl, featuring asparagus, sugar snap peas, radishes, salad leaves, and crispy za’atar croutons, tossed in a creamy lemon garlic dressing. Served on a rustic wooden table.

Posted in Recipes on 14.03.2025

Spring Panzanella Salad with Asparagus and Za'atar Croutons

prep: 15 mins / cook: 10 mins / inactive: 0 mins / total: 25 mins / quantity: serves 2 as a meal or 4 as a side dish Print recipe?

Spring is in the air, and what better way to celebrate the season than with a fresh and flavourful vegan panzanella salad?

Oh how I love spring. That slightly warmer, slightly sunnier segue out of the grey and cold of winter. Dog walks become a thing to be enjoyed rather than endured (Bax is even less of a fan of the cold and wet than I am). I think everything smells different too – a little fresher and more green rather than wood smoke and damp earth. And then there’s all the bright fresh produce. Most of which I’ve thrown into this spring panzanella salad!

This twist on the classic Italian bread salad is loaded with crisp asparagus, crunchy sugar snap peas, refreshing cucumber, and fragrant herbs. All tied together with a creamy lemon garlic dressing and crispy homemade za’atar croutons. It’s the perfect Easter salad recipe, ideal for brunch, lunch, or a light dinner.

Why you’ll love this fresh vegan salad recipe

Seasonal & fresh – Packed with spring’s best produce like asparagus, mint, and sugar snap peas.
Easy to make – Just a bit of chopping and toasting, and you’re good to go.
Perfect for Easter & spring gatherings – A show-stopping, flavour-packed dish for any spring table.
Vegan & dairy-free – The creamy lemon garlic dressing is made with vegan yogurt for a creamy, tangy finish.

Flat lay on a marble background of various rustic bowls containing diced cucumber, sliced spring onions and radishes, sugar snap peas, salad leaves and toasted sunflower seeds. There's also a bowl of crisp golden croutons. A bundle of asparagus and some sprigs of fresh herbs sit next to the bowls.

How to make this spring panzanella salad

Step 1: Start by making the croutons. Tear the bread into bite sized chunks, toss with the oil, za’atar seasoning and a pinch each of salt and pepper. Spread onto a baking tray. Bake for 10 minutes in a preheated oven until crisp and golden.

Step 2: Toast the sunflower seeds in a dry frying pan. I do this over a very high heat (for speed) but watch them like a hawk. Nobody needs to hear the shrill squeal of a smoke alarm! Toss the pan frequently. You can also toast them in the oven when you do the croutons.

Step 3: Trim any woody parts of the stem from the asparagus then cut each spear into 3-4 pieces. Remove any tough string from the sugar snap peas.

Step 4: Bring a pan of salted water to the boil and cook the asparagus and sugar snap peas for 4-5 minutes until just tender. Drain and refresh under cold water then drain again. Tip into a large bowl.

Step 5: Dice the cucumber, slice the spring onions and radishes and add to the bowl. Shred the fresh basil and mint leaves and add those to the bowl along with the salad leaves.

Step 6: Mix together all the ingredients for the dressing then pour that over the vegetables. Toss everything together until well coated.

Step 7: Transfer to a serving bowl, scatter over the nuts and croutons and enjoy!

Frequently asked questions

Can I make this salad ahead of time?

Yes! You can prepare all the components in advance – just keep the dressing and croutons separate until you’re ready to serve to keep everything crunchy.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 2 days. The croutons will soften, but the flavours will still be delicious.

What bread do I use for the croutons?

Any sourdough, ciabatta, rustic loaf or whole-grain bread works well for croutons. It’s also the perfect way to use up any leftover or stale bread.

What if I don’t have za’atar?

You can make your own spice blend for the croutons – simply mix together your favourite dried herbs and spices. Other combinations could include garlic powder, dried basil and sumac. Or try onion granules, caraway seeds and dried oregano.

Is this salad gluten-free?

To make it gluten-free, simply use gluten-free bread for the croutons.

This vegan panzanella salad is everything you want in a spring dish – fresh, bright, and bursting with seasonal flavours. Whether you’re making it for Easter brunch, a picnic, or just a quick weekday lunch, it’s guaranteed to impress.

Looking for even more easy vegan salad recipes? Try these:

Butterbean and Arugula (Rocket) Salad

Warm Spring Salad with New Potatoes and Miso Lemon Dressing

Lentil, Roast Veg and Feta Salad

Roasted New Potato Salad

Warm Pear Salad

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