If you love bright, fresh flavors combined with delightful textures, then you are absolutely going to adore this Spring Panzanella Salad Recipe. It’s a vibrant celebration of seasonal ingredients like crisp asparagus, peppery arugula, and sweet peas tossed with crunchy, buttery artisan bread cubes and a zesty lemon dressing. This salad brings together the perfect balance of tangy, savory, and fresh notes making it an irresistible dish that’s perfect for springtime gatherings or a refreshing lunch. Once you try this recipe, it’s sure to become a favorite go-to that showcases the best of spring produce in every bite.
Ingredients You’ll Need
Every ingredient in this Spring Panzanella Salad Recipe plays a pivotal role in building layers of flavor and texture, from the golden-toasted bread cubes to the bright lemony dressing. The ingredients are simple yet thoughtfully chosen to create a dish that sings with freshness.
- 8 cups cubed artisan bread: Use day-old or slightly stale bread for the best crunch after toasting.
- 1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt, melted: Adds richness and an herbaceous hint when combined with fresh herbs.
- 1 teaspoon finely chopped chives: Gives a mild onion flavor and a pop of green color.
- 1 teaspoon finely chopped parsley: Brightens the overall flavor with its fresh, slightly peppery notes.
- 1 large bunch asparagus, cut into 1-inch pieces: Offers a crisp, tender bite and seasonal freshness.
- 1 tablespoon olive oil: Coats the asparagus for roasting, helping caramelization and flavor development.
- Salt and freshly ground black pepper: Essential for seasoning throughout the recipe.
- 3 cups baby arugula: Adds peppery, leafy brightness to the salad.
- 1 cup fresh or frozen peas: Sweetness and a pop of spring green to complement other veggies.
- 1/2 cup crumbled feta cheese: Brings a creamy, salty tang that balances the salad beautifully.
- 1/3 cup olive oil (for dressing): Forms the base of the dressing, creating a silky texture.
- 2 tablespoons fresh lemon juice: Adds the essential zesty brightness that brings the salad to life.
- 1 teaspoon white or golden balsamic vinegar: Provides subtle sweetness and complexity to the dressing.
- 1/2 teaspoon honey: Balances the acidity with a gentle touch of sweetness.
- 1 tablespoon minced shallot: Infuses a delicate onion flavor without overpowering the dish.
- 1 clove garlic, minced: Gives a subtle punch of aromatic depth.
- 1 tablespoon chopped chives: For finishing touches that brighten each bite.
- 1 tablespoon chopped parsley: Adds a fresh herbal note at the end.
How to Make Spring Panzanella Salad Recipe
Step 1: Prepare the Bread Cubes
Start by preheating your oven to 400°F (200°C). Place the cubed artisan bread in a large bowl ready for coating. In a small bowl, combine the melted butter with finely chopped chives and parsley, creating a beautiful herb butter. Pour this mixture over the bread cubes and toss thoroughly so every piece gets a lovely herby glaze. This step is key because it transforms plain bread into crunchy, flavorful croutons.
Step 2: Toast the Bread and Roast the Asparagus
Arrange the coated bread cubes evenly on a large baking sheet for toasting. On a separate sheet, toss your asparagus pieces with olive oil, salt, and pepper, making sure they’re well-coated. Bake both sheets in the oven for 30 to 35 minutes. Stir the bread cubes once or twice to promote even browning. The bread should turn golden and crunchy, while the asparagus becomes tender but keeps a pleasant snap. Remove from the oven and let cool completely before assembling the salad.
Step 3: Assemble the Salad Ingredients
In a large bowl, toss together the toasted bread cubes, roasted asparagus, baby arugula, thawed peas if using frozen, and crumbled feta cheese. The combination of textures here is irresistible – the crunch from bread, the fresh greens, and the sharp creaminess of feta all mingling beautifully.
Step 4: Make the Dressing
Whisk together the olive oil, fresh lemon juice, balsamic vinegar, honey, minced shallot, and minced garlic in a small bowl. Season with salt and black pepper until it tastes just right. This dressing is light yet vibrant, giving the salad a lively citrusy kick that brightens every ingredient.
Step 5: Toss the Salad and Finish
Drizzle the dressing evenly over the salad mixture and gently toss until every bite is coated in that beautiful, tangy lemon dressing. Finally, garnish with additional chopped chives and parsley for an extra fresh and colorful touch. Serve the salad immediately to enjoy the contrast of crisp bread and fresh vegetables at their best.
How to Serve Spring Panzanella Salad Recipe
Garnishes
To make your Spring Panzanella Salad even more special, sprinkle with extra fresh herbs like basil or mint for a refreshing twist. Toasted pine nuts or slivered almonds add a lovely crunchy dimension, while a dusting of freshly ground black pepper makes the flavors pop.
Side Dishes
This salad pairs beautifully with grilled chicken or salmon for a light, springtime meal. Alternatively, serve it alongside a creamy risotto or fresh crusty bread to complement the crunchy texture and bright flavors of the salad. It’s versatile enough to be a fantastic starter or a satisfying main for warmer days.
Creative Ways to Present
For a stunning presentation, serve the salad in individual clear glass bowls to showcase the vibrant layers of greens, asparagus, and bread cubes. Or, pile it high on a large rustic platter and scatter colorful edible flowers on top for an eye-catching spring celebration dish that invites guests to dig in.
Make Ahead and Storage
Storing Leftovers
Spring Panzanella Salad Recipe is best enjoyed fresh as the bread crumb texture changes over time. However, you can store leftovers in an airtight container in the refrigerator for up to one day. Keep the dressing separate if possible and toss just before serving to help preserve crunchiness.
Freezing
Because this salad contains fresh vegetables and toasted bread, freezing is not recommended. Freezing would negatively affect the texture and freshness that make this dish so delightful.
Reheating
This salad is designed to be served cold or at room temperature. If you want to enjoy the toasted bread cubes warm, you can heat them briefly in the oven separately before tossing with cold salad ingredients and dressing.
FAQs
Can I use other types of bread for the panzanella?
Absolutely! While artisan bread is ideal for its texture, you can use a good-quality country loaf or sourdough. Just make sure to cut it into uniform cubes for even toasting.
Are there any good substitutions for feta cheese?
If you’re not a fan of feta, goat cheese or ricotta salata are excellent alternatives that add a similar salty tang but a creamier texture.
Can this salad be made vegan?
Yes! Simply replace butter with olive oil for coating the bread, and omit the feta or use a plant-based cheese substitute.
How long does the salad stay fresh after dressing?
The salad is best served immediately. Once dressed, it can last up to 4 hours in the fridge, but the bread cubes will slowly lose their crunch.
What can I add to make this salad heartier?
Adding protein like grilled chicken, shrimp, or chickpeas can make this salad more filling while keeping it fresh and vibrant.
Final Thoughts
Trying this Spring Panzanella Salad Recipe is like tasting a little celebration of spring in every forkful. It’s fresh, crunchy, and bursting with flavor—perfect for sharing with friends or treating yourself on a sunny day. I hope this recipe inspires you to embrace seasonal ingredients and enjoy a dish that feels both effortless and extraordinary. Give it a try, and let this salad become a staple in your springtime cooking!
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Spring Panzanella Salad Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Spring Panzanella Salad is a vibrant, fresh twist on the classic Italian bread salad. Crisp toasted artisan bread cubes combined with tender roasted asparagus, peppery arugula, sweet peas, and tangy feta cheese create a delightful medley of textures and flavors. A zesty lemon and balsamic dressing with shallots and garlic perfectly ties the salad together, making it a perfect light lunch or side dish for spring and summer meals.
Ingredients
Bread and Herbs
- 8 cups cubed artisan bread, cut into 1/2-inch pieces
- 1/4 cup (half stick) Land O Lakes® Butter with Olive Oil & Sea Salt, melted
- 1 teaspoon finely chopped chives
- 1 teaspoon finely chopped parsley
Vegetables
- 1 large bunch asparagus, ends trimmed and cut into 1-inch pieces
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 3 cups baby arugula
- 1 cup fresh or frozen peas (thawed if frozen)
Cheese
- 1/2 cup crumbled feta cheese
Dressing
- 1/3 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon white or golden balsamic vinegar
- 1/2 teaspoon honey
- 1 tablespoon minced shallot
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped chives
- 1 tablespoon chopped parsley
Instructions
- Prepare the Bread Cubes: Preheat your oven to 400°F (200°C). Place the cubed artisan bread in a large bowl. In a small bowl, combine the melted butter with finely chopped chives and parsley. Pour this herb butter mixture over the bread cubes and toss well to ensure even coating.
- Toast the Bread and Roast the Asparagus: Spread the butter-coated bread cubes evenly on a large baking sheet. Arrange the trimmed and cut asparagus pieces on a separate baking sheet, drizzle with 1 tablespoon olive oil, and toss to coat. Season both the bread and asparagus with salt and freshly ground black pepper to taste. Bake both sheets in the preheated oven for 30 to 35 minutes, stirring the bread 1-2 times to toast evenly. The bread should become golden and crunchy, while the asparagus should be tender yet slightly crisp. Remove from oven and let cool to room temperature.
- Assemble the Salad: In a large mixing bowl, combine the toasted bread cubes, roasted asparagus, baby arugula, thawed peas, and crumbled feta cheese.
- Make the Lemon Dressing: In a small bowl, whisk together olive oil, fresh lemon juice, white or golden balsamic vinegar, honey, minced shallot, and minced garlic until well combined. Season with salt and freshly ground black pepper to taste.
- Toss and Serve: Drizzle the prepared dressing over the salad mixture. Gently toss everything together to ensure the salad is evenly coated with dressing. Garnish with additional chopped chives and parsley before serving. Enjoy immediately to maintain the best texture.
Notes
- For best texture, serve the salad immediately after tossing to prevent the bread cubes from becoming soggy.
- If using frozen peas, thaw them completely before adding to the salad for optimal flavor and texture.
- You can substitute the artisan bread with a sturdy rustic bread like sourdough if preferred.
- Feel free to add additional spring vegetables such as radishes or snap peas for more crunch.
- This salad can be made vegan by omitting the feta cheese or substituting it with a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian
