How to Make It
Preheat oven to 400°F. Toss bread with 2 tablespoons oil and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Bake, shaking sheet halfway through, until bread is golden and toasted, 10 to 12 minutes. Let cool.
Meanwhile, whisk vinegar, honey, 5 tablespoons oil, and ½ teaspoon salt in a large bowl. Add toasted bread and onion and toss to combine.
Fill a large bowl with ice water. Bring a large pot of salted water to a boil. Add snap peas and beans and cook until bright green and crisp-tender, about 3 minutes. Using a slotted spoon, transfer snap peas and beans to ice water. Let cool, then drain. Transfer to a large bowl and pat dry. Add remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper and toss to coat.
Heat a large, heavy-bottomed skillet over high. Add snap pea mixture and cook, stirring once or twice, until charred in spots but still crisp, 4 to 5 minutes. Transfer to bowl with bread.
Add radicchio and herbs and toss to combine.