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
Scale
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.
