If you’re craving a vibrant, fresh, and utterly satisfying salad that celebrates the bright flavors of the season, this Spring Panzanella Salad Recipe is your new best friend. It combines crisp, toasted artisan bread cubes with roasted asparagus, peppery arugula, sweet peas, and tangy feta, all brought together by a zesty lemon dressing that’s bursting with flavor. Every bite offers a harmony of textures—from crunchy to creamy—and colors that make this salad as beautiful as it is delicious. Whether you’re serving it as a light lunch or a stunning side dish, this salad is spring on a plate and just waiting to brighten up your table.
Ingredients You’ll Need
Getting this salad just right starts with fresh, simple ingredients that each play an essential role. The crunchy bread gives body, the veggies add freshness and pop, and the dressing ties everything together with a tangy, slightly sweet finish.
- 8 cups cubed artisan bread: The sturdy base that soaks up all the dressing without getting soggy too quickly.
- 1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt, melted: Adds a rich, savory flavor and helps crisp up the bread perfectly.
- 1 teaspoon finely chopped chives: Lends a mild oniony freshness that elevates the bread cubes.
- 1 teaspoon finely chopped parsley: A touch of green herbaceous brightness for the bread coating.
- 1 large bunch asparagus, trimmed and cut into 1-inch pieces: Roasted for tender crunch and a subtle earthiness.
- 1 tablespoon olive oil: For roasting asparagus and enriching the dressing.
- Salt and freshly ground black pepper, to taste: The fundamental seasoning that enhances every component.
- 3 cups baby arugula: Adds peppery bite and vibrant color.
- 1 cup fresh or frozen peas (thawed if frozen): Sweet bursts of spring that lend a pop of juiciness.
- 1/2 cup crumbled feta cheese: Creamy, tangy contrast that brightens the salad.
- 1/3 cup olive oil: The base of the bright, lemony dressing.
- 2 tablespoons fresh lemon juice: Provides that zesty, fresh acidity that wakes up the dish.
- 1 teaspoon white or golden balsamic vinegar: A subtle sweetness and depth for the dressing.
- 1/2 teaspoon honey: Balances the acids with gentle sweetness.
- 1 tablespoon minced shallot: Adds mild, sweet onion flavor to the dressing.
- 1 clove garlic, minced: Gives a punch of aromatic boldness.
- 1 tablespoon chopped chives: Finishing touch for garnish and flavor layering.
- 1 tablespoon chopped parsley: Bright green garnish for freshness and color.
How to Make Spring Panzanella Salad Recipe
Step 1: Prepare the Bread Cubes
Start by preheating your oven to 400°F (200°C). Toss the cubed artisan bread with melted butter infused with finely chopped chives and parsley. This herb butter coats the bread cubes, ensuring they become perfectly crispy with a subtle herbal note when toasted. This foundational step sets the stage for the salad’s irresistible crunch.
Step 2: Toast the Bread and Roast the Asparagus
Spread the coated bread cubes out evenly on one baking sheet. On a separate sheet, lay out the pieces of trimmed asparagus, drizzle with olive oil, and season both with salt and freshly ground black pepper. Roast in the oven for 30 to 35 minutes, flipping the bread cubes and asparagus once or twice to ensure even browning and roasting. The bread transforms into crunchy croutons while the asparagus becomes tender with a slight snap remaining—both essential textures for this salad.
Step 3: Assemble the Salad
In a large bowl, combine the toasted bread cubes, roasted asparagus, fresh baby arugula, sweet peas, and crumbled feta cheese. This mixture brings together variety in both flavor and texture, with the arugula’s peppery notes complementing the creaminess of feta and the sweetness of peas.
Step 4: Make the Lemon Dressing
Whisk together olive oil, fresh lemon juice, balsamic vinegar, honey, minced shallot, and minced garlic in a small bowl. Season the dressing with salt and freshly ground black pepper to bring all the flavors into balance. This dressing is bright, zesty, and slightly sweet; it enhances every ingredient without overpowering them.
Step 5: Toss and Serve
Drizzle the dressing over the assembled salad ingredients and gently toss until every bite is perfectly coated. Finally, sprinkle the chopped chives and parsley over the top for a fresh herbaceous finish. Serve immediately to enjoy the delightful contrast between crunchy bread and fresh, vibrant greens in this lovely Spring Panzanella Salad Recipe.
How to Serve Spring Panzanella Salad Recipe
Garnishes
Extra chopped chives and parsley not only enhance the salad’s appearance but also add fresh herbal notes that brighten each forkful. Feel free to sprinkle a pinch of lemon zest or a few shaved Parmesan curls to elevate the flavor and add a splash of elegance.
Side Dishes
This salad shines alongside grilled chicken, seared salmon, or even a light pasta dish. Its fresh, crisp profile complements protein-rich mains, making it perfect for springtime picnics or casual dinners where you want something bright and satisfying on the side.
Creative Ways to Present
For a fun twist, serve the salad in individual mason jars for easy grab-and-go meals or at a buffet-style gathering. You can also layer the ingredients beautifully on a large platter for an impressive family-style presentation, allowing guests to help themselves to this colorful Spring Panzanella Salad Recipe.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep in mind that the toasted bread cubes may soften over time as they absorb the dressing, so it’s best enjoyed fresh for optimal texture.
Freezing
This salad is best enjoyed fresh, so freezing isn’t recommended. The bread’s crunch and delicate greens won’t hold up well to freezing and thawing, and the dressing may separate or lose its vibrant flavor.
Reheating
Reheating is not necessary and can compromise the salad’s taste and texture. If you want to enjoy the bread crunch again, you can toast leftover bread cubes separately before adding them back into a fresh batch of salad ingredients, but the assembled salad itself is best eaten cold or at room temperature.
FAQs
Can I use a different type of bread in the Spring Panzanella Salad Recipe?
Absolutely! While artisan bread works beautifully due to its texture, you can experiment with sourdough, ciabatta, or even a crusty baguette. Just be sure to cut it into sturdy cubes that can hold up to roasting and soaking in the dressing.
Is this salad suitable for vegetarian diets?
Yes, this Spring Panzanella Salad Recipe is completely vegetarian as long as you use a vegetarian-friendly feta cheese. It’s packed with fresh vegetables, herbs, and a tangy dressing that makes it hearty and wholesome.
Can I make this salad vegan?
To make this salad vegan, simply replace the butter with olive oil for toasting the bread and swap the feta cheese for a plant-based alternative or omit it altogether. The salad will still be vibrant and delicious!
What can I substitute for fresh peas if they are out of season?
If fresh peas aren’t available, thawed frozen peas work wonderfully and add the same sweet pop of flavor. Alternatively, shelled edamame or blanched green beans can bring a similar fresh green crunch.
How long does the Spring Panzanella Salad Recipe keep its texture?
For the best crunch and freshness, enjoy the salad within a couple of hours after assembling. The toasted bread cubes will gradually soften as they absorb dressing and moisture from the vegetables, so it’s a salad best served the day it is made.
Final Thoughts
This Spring Panzanella Salad Recipe is one of those dishes that feels effortlessly special and satisfying all at once. It embodies the best of spring with fresh vegetables, crisp bread, and a lively dressing that makes every bite sing. I wholeheartedly encourage you to make it soon—whether for a casual lunch or a sunny dinner—because it’s guaranteed to brighten your day and delight your taste buds!
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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 fresh and vibrant twist on the classic Italian bread salad. Featuring crispy toasted artisan bread cubes, tender roasted asparagus, peppery arugula, sweet peas, and tangy crumbled feta, all tossed in a bright lemon and balsamic dressing, this salad is perfect for a light lunch or a colorful side dish. The combination of textures and seasonal spring ingredients makes it a delightful, refreshing meal.
Ingredients
For the 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
For the Roasted Asparagus
- 1 large bunch asparagus, ends trimmed and cut into 1-inch pieces
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
For the Salad
- 3 cups baby arugula
- 1 cup fresh or frozen peas (thawed if frozen)
- 1/2 cup crumbled feta cheese
For the Lemon 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, mix the melted butter with the finely chopped chives and parsley, then pour this herb butter over the bread cubes. Toss well to ensure the bread is evenly coated.
- Toast the Bread and Roast the Asparagus: Spread the coated bread cubes evenly on a large baking sheet. On a separate baking sheet, place the trimmed and cut asparagus pieces. Drizzle the asparagus with olive oil and toss to coat, then season both the bread and asparagus with salt and freshly ground black pepper. Bake both trays in the preheated oven for 30-35 minutes, stirring the bread cubes 1-2 times during baking to ensure even toasting. The bread should become golden and crunchy, while the asparagus turns tender yet retains some crispness. Remove from oven and allow to 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, gently mixing to distribute ingredients evenly.
- Make the Lemon Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, white or golden balsamic vinegar, honey, minced shallot, and minced garlic until fully combined. Season with salt and freshly ground black pepper to taste.
- Toss and Serve: Drizzle the prepared dressing over the salad mixture. Gently toss all ingredients until they are evenly coated with the dressing. Garnish with additional chopped chives and parsley. Serve immediately to enjoy the best texture and freshness.
Notes
- Use day-old or slightly stale artisan bread for better texture when toasted.
- The salad is best served immediately after tossing to keep the bread crispy.
- Frozen peas should be thawed before adding to the salad to avoid excess moisture.
- You can substitute feta with goat cheese for a creamier texture.
- For a vegan version, omit the butter and feta, and substitute butter with olive oil and vegan cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian
