The Spring Panzanella Salad Recipe is a refreshing celebration of fresh, vibrant spring produce combined with crispy, buttery bread cubes and a zesty lemon dressing. This salad perfectly balances textures and flavors—from the tender asparagus and sweet peas to the peppery arugula and creamy feta—making it an irresistible, colorful dish that’s perfect for lunch or a light dinner. Each bite bursts with herbaceous notes and bright acidity, showcasing the beauty of seasonal ingredients in a recipe that’s as effortless as it is elegant.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to creating this vibrant salad. Each component adds something special—whether it’s the crunch of artisan bread, the freshness of spring vegetables, or the creamy tang of feta cheese—to build layers of flavor and texture that dance together beautifully.
- 8 cups cubed artisan bread: Provides the perfect crunchy base and soaks up the dressing wonderfully.
- 1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt, melted: Adds rich, savory flavor and helps toast the bread to golden perfection.
- 1 teaspoon finely chopped chives: Brings a mild oniony freshness to the herb butter and garnish.
- 1 teaspoon finely chopped parsley: Offers a bright, clean herbal note.
- 1 large bunch asparagus, trimmed and cut into 1-inch pieces: Adds crisp, tender bites packed with fresh flavor and springtime color.
- 1 tablespoon olive oil: Used to roast the asparagus, enhancing its natural sweetness.
- Salt and freshly ground black pepper, to taste: Essential for seasoning and balance throughout the salad.
- 3 cups baby arugula: Infuses a peppery green bite, making the salad lively and fresh.
- 1 cup fresh or frozen peas (thawed if frozen): Adds a sweet pop that celebrates spring’s bounty.
- 1/2 cup crumbled feta cheese: Creamy and tangy, it brings a rich contrast to the crunchy veggies and bread.
- 1/3 cup olive oil: Base for the bright, lemony dressing.
- 2 tablespoons fresh lemon juice: Provides zesty acidity that lifts the salad flavors.
- 1 teaspoon white or golden balsamic vinegar: Adds subtle sweetness and complexity to the dressing.
- 1/2 teaspoon honey: Balances the tartness of lemon and vinegar with a touch of natural sweetness.
- 1 tablespoon minced shallot: Infuses gentle pungency and depth into the dressing.
- 1 clove garlic, minced: Adds a savory kick that rounds out the dressing.
- 1 tablespoon chopped chives: Used as a fresh garnish to brighten the salad just before serving.
- 1 tablespoon chopped parsley: Finishing herb that brings color and freshness on top.
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. In a separate small bowl, combine the melted Land O Lakes® Butter with Olive Oil & Sea Salt and the finely chopped chives and parsley. Pour this herb-infused butter over the bread cubes and toss thoroughly to ensure every cube is evenly coated. This simple step infuses the bread with a lovely herbal aroma and guarantees a buttery crunch after baking.
Step 2: Toast the Bread and Roast the Asparagus
Spread the buttered bread cubes evenly on a large baking sheet. On another baking sheet, arrange the asparagus pieces and drizzle them with olive oil, tossing to coat. Season both the bread and asparagus generously with salt and freshly ground black pepper. Pop them into the oven and bake for 30 to 35 minutes, stirring the bread cubes once or twice and giving the asparagus a shake to ensure even cooking. You’re aiming for golden, crunchy bread and asparagus that is tender yet still crisp. Once done, let them cool to room temperature; this ensures your salad stays fresh and crisp when assembled.
Step 3: Assemble the Salad
In a large mixing bowl, combine the toasted bread cubes, roasted asparagus, fresh baby arugula, thawed peas, and crumbled feta cheese. This combination creates a beautiful medley of textures and colors that just scream springtime delight.
Step 4: Make the Lemon Dressing
Whisk together olive oil, fresh lemon juice, white or golden balsamic vinegar, honey, minced shallot, and minced garlic in a small bowl until the dressing is smooth and well combined. Season with salt and freshly ground black pepper to taste. The dressing should be bright, balanced, and full of fresh flavor, perfectly complementing the hearty elements of your salad.
Step 5: Toss and Serve
Drizzle the lemon dressing evenly over the salad and gently toss until all the ingredients are lightly coated. Finish by sprinkling with the additional chopped chives and parsley for a fresh, colorful garnish. This Spring Panzanella Salad Recipe is best enjoyed immediately to preserve the bread’s crunch and the fresh, crisp textures of the vegetables.
How to Serve Spring Panzanella Salad Recipe
Garnishes
Adding extra chopped herbs like chives and parsley enhances the salad’s aromatic appeal and adds an inviting pop of green. For a little extra flair, sprinkle some toasted pine nuts or a few shavings of Parmesan cheese on top to introduce additional layers of texture and flavor.
Side Dishes
This salad shines on its own but pairs wonderfully with grilled chicken or fish for a light, balanced meal. For a vegetarian option, serve alongside a warm bowl of lentil soup or a plate of roasted seasonal vegetables to keep the vibrant, fresh theme going strong.
Creative Ways to Present
Serve the Spring Panzanella Salad Recipe in a large rustic wooden bowl or layered in clear glass bowls to showcase its colorful ingredients. For an elegant touch, consider plating individual servings in shallow salad plates and finishing with a drizzle of extra virgin olive oil and lemon zest for extra fragrance and wow factor.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the salad components separately if possible, especially the toasted bread cubes, to avoid sogginess. Keep the salad ingredients chilled in an airtight container for up to two days. When ready to eat, toss everything together with a fresh drizzle of dressing for the best texture.
Freezing
This salad is best enjoyed fresh and does not freeze well due to the delicate lettuces, bread, and dressing. Freezing can alter the textures and cause the bread to become mushy upon thawing.
Reheating
Since this is a cold salad, reheating is not recommended. If you prefer warm components, gently reheat the leftover toasted bread cubes and roasted asparagus separately before combining with fresh greens and dressing.
FAQs
Can I use a different type of bread for this salad?
Absolutely! While artisan bread is preferred for its texture and flavor, you can use any sturdy, crusty bread that holds up well when toasted to keep that satisfying crunch.
Is frozen peas a good substitute for fresh peas?
Yes, thawed frozen peas work wonderfully in this recipe, especially when fresh peas are out of season. Just make sure they are completely thawed and drained before adding them to the salad.
Can I make this salad vegan?
To make this recipe vegan, simply swap the butter with olive oil or a plant-based margarine and replace the feta cheese with a vegan cheese alternative or toasted nuts for a similar creamy texture.
How long can I prepare the salad in advance?
To maintain the best texture, it’s ideal to prepare and toss the salad right before serving. However, you can prepare the bread cubes and roasted asparagus a day ahead and keep them separate from the greens and dressing.
What can I use instead of feta cheese?
Goat cheese, ricotta salata, or even finely cubed firm tofu can be delicious alternatives to feta, each adding a different flavor profile while maintaining the creamy element in the salad.
Final Thoughts
If you’re craving a dish that feels like a fresh spring celebration in every bite, this Spring Panzanella Salad Recipe is exactly what you need. It’s easy to make, wonderfully versatile, and packed with bright, seasonal flavors that will quickly make it a favorite on your table. Trust me, once you try this vibrant salad, it’ll become your go-to for enjoying the best of spring’s bounty!
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Spring Panzanella Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Salad
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Spring Panzanella Salad is a vibrant, fresh take on the classic Italian bread salad. Featuring toasted artisan bread cubes, tender roasted asparagus, peppery arugula, sweet peas, and tangy feta cheese, all tossed in a bright lemon and herb dressing, it’s the perfect dish to celebrate spring’s bounty. The balance of crunchy, creamy, and fresh ingredients makes it a delightful and satisfying salad that’s perfect for lunch, light dinners, or entertaining guests.
Ingredients
Bread and Herb Butter
- 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
Roasted 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
Salad Components
- 3 cups baby arugula
- 1 cup fresh or frozen peas (thawed if frozen)
- 1/2 cup crumbled feta cheese
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 finely chopped chives and parsley, then pour this herb butter mixture over the bread cubes. Toss well to ensure each bread piece is evenly coated with the herb butter.
- 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 asparagus pieces and drizzle with 1 tablespoon olive oil, tossing to coat. Season both the bread and asparagus with salt and freshly ground black pepper to taste. Bake both trays in the preheated oven for 30-35 minutes, stirring the bread cubes and asparagus 1-2 times during baking to promote even toasting and roasting. The bread should turn golden and crunchy, and the asparagus should be tender yet still slightly crisp. Remove from oven and allow both 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 toss to mix the ingredients evenly.
- 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 lemon dressing over the salad ingredients. Gently toss everything together until all components are evenly coated with the dressing. Garnish with additional chopped chives and parsley for a fresh finish. Serve immediately to enjoy the best texture and flavors.
Notes
- Use day-old or slightly stale bread for the best texture when toasting; it helps create crisp, sturdy cubes that hold up in the salad.
- Roast the asparagus until just tender to maintain a slight crunch, adding great texture contrast to the salad.
- For a dairy-free version, omit the feta cheese or substitute with a vegan cheese alternative.
- This salad is best served fresh to keep the bread cubes crispy; storing leftovers can result in soggy bread.
- Feel free to add other spring vegetables like radishes or snap peas for extra color and crunch.
