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
Scale
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
