Spring Pesto Panzanella Recipe

Name: Spring Pesto Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ciabatta loaf; 1/4 cup olive oil; 4 cloves garlic, minced; 6 tablespoons parmesan cheese; 1 pound asparagus, cut into 1-inch slices; 6 leeks, green parts removed, thinly sliced; 2 cups white beans; 5 tomatoes, chopped; 8 ounces sun-dried tomatoes; 1 head of butter lettuce; 1/3 cup pesto; 1 tablespoon balsamic vinegar; salt and pepper, to taste

Servings: persons

1 ciabatta loaf
1/4 cup olive oil
4 cloves garlic, minced
6 tablespoons parmesan cheese
1 pound asparagus, cut into 1-inch slices
6 leeks, green parts removed, thinly sliced
2 cups white beans
5 tomatoes, chopped
8 ounces sun-dried tomatoes
1 head of butter lettuce
1/3 cup pesto
1 tablespoon 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.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ciabatta loaf, 1/4 cup olive oil, 4 cloves garlic, minced, 6 tablespoons parmesan cheese, and more.

Yes, Spring Pesto Panzanella falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spring Pesto Panzanella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions