“Panzanella” may sound like an old-fashioned dance or something you'd name a kitten, but it's pretty much a synonym for fresh and flavorful. Hailing from Tuscany, panzanella is a summer salad of tomatoes and soaked bread that we've expanded and tweaked here. Asparagus, sugar snap peas, and cucumbers join the traditional grape tomatoes and sourdough. We also break tradition by topping the fresh veg with a creamy dill dressing that's lip-smacking good.
Peel, trim, and cut carrot into very thin slices. (If carrots are 1" diameter or larger, halve before slicing.) Trim woody ends off asparagus and cut into 1" lengths on an angle. Cut sourdough bread into ½" cubes. Mince dill, leaves and stems. Mince chives. Trim cucumbers and cut on an angle into ¼" ovals. Halve grape tomatoes. Remove strings from sugar snap peas, if necessary. Halve sugar snap peas lengthwise.
Roast the Asparagus and Carrot
Place carrot and asparagus on one prepared baking sheet. Add 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Toss to coat and spread into a single layer. Roast until asparagus is crisp tender and carrot slices are just beginning to brown, 11-13 minutes. While vegetables roast, make croutons.
Make the Croutons
In a large mixing bowl, add 1½ Tbsp. olive oil and bread cubes and toss to coat. Place bread cubes on second prepared baking sheet and spread into a single layer. Bake until golden brown and crunchy, 6-8 minutes. Reserve bowl; no need to wipe clean. While croutons bake, make dressing.
Make the Creamy Dill Dressing
In a small mixing bowl, combine mayonnaise, half the seasoned rice vinegar (reserve remaining for vegetables), dill, chives, and a pinch of salt and pepper.
Toss the Salad
Place cucumbers, grape tomatoes, sugar snap peas, remaining seasoned rice vinegar, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper in reserved mixing bowl. Add toasted croutons and toss.
Plate the Dish
Place salad on plate and top with roasted vegetables. Drizzle with the creamy dill dressing or serve on the side.