Fresh peas, tender leeks, and mint are the stars of this spring take on an Italian bread salad.
1 loaf ciabatta
3 medium leeks
3 tbsp butter
1 (8 oz) pkg baby peas
1/2 cup pitted Kalamata olives
1/2 cup mint leaves
4 cups arugula
1 large lemon
3 tbsp olive oil
Cut the ciabatta into ¾-inch-thick slices. On a grill pan or outdoor grill, grill ciabatta slices on medium 2–4 min., until crisp but not dried out. Cool completely. Cut into 8 cups of ¾-inch cubes and add to a large bowl.
Halve the leeks lengthwise and rinse under water to remove any dirt or grit. Thinly slice the light green and white parts, discarding dark green parts. In a large saucepan, melt the butter on medium-high. Add leeks and cook 5 min., stirring often. Stir in the peas and cook 5 min., until leeks and peas are tender. Season with salt and pepper.
Meanwhile, coarsely chop the olives and mint.
To the bread cubes, add cooked leeks, olives, mint, peas, and arugula. Squeeze juice of the lemon over mixture. Drizzle in the oil and season with salt and pepper. Toss until combined.