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
Scale
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
