If you are looking to brighten your spring menu with something fresh, vibrant, and utterly delicious, this Spring Panzanella Salad with Roasted Asparagus and Feta Recipe is about to become your new favorite. Combining the satisfying crunch of toasted artisan bread with tender-roasted asparagus, peppery arugula, sweet peas, and tangy feta cheese, this salad bursts with layers of flavors and textures. The homemade lemony-herb dressing ties everything together into a feast that feels like sunshine on a plate, perfect for lunches, light dinners, or impressing guests with seasonal flair.
Ingredients You’ll Need
Getting the ingredients right is the secret to the magic in this Spring Panzanella Salad with Roasted Asparagus and Feta Recipe. Each carefully chosen item adds something special — from texture to tang to freshness — making the preparation effortless and the result irresistible.
- Artisan bread (8 cups, cubed): Provides the hearty crunch that holds up beautifully even after dressing.
- Land O Lakes® Butter with Olive Oil & Sea Salt (1/4 cup, melted): Infuses the bread with a herby, salty richness that’s simply addictive.
- Chives and parsley (1 teaspoon each, finely chopped): These fresh herbs brighten the flavor of the butter and add a burst of green color.
- Asparagus (1 large bunch, trimmed and cut): Roasted for tender yet crisp bites that scream spring freshness.
- Olive oil (several tablespoons): Helps roast the asparagus and creates the luscious base of the dressing.
- Salt and freshly ground black pepper: Essential seasonings that awaken all the flavors.
- Baby arugula (3 cups): Adds a peppery, leafy contrast and vibrant green hue.
- Fresh or frozen peas (1 cup, thawed if frozen): Sweet pops of color and flavor that celebrate springtime.
- Crumbled feta cheese (1/2 cup): Offers tangy creaminess that balances the salad perfectly.
- Lemon juice (2 tablespoons fresh): Brings brightness and acidity to the dressing.
- White or golden balsamic vinegar (1 teaspoon): Adds subtle sweetness with a hint of complexity.
- Honey (1/2 teaspoon): Smooths out acidity and rounds out the flavor profile.
- Minced shallot (1 tablespoon) and garlic (1 clove): Give the dressing an aromatic depth that’s irresistible.
How to Make Spring Panzanella Salad with Roasted Asparagus and Feta Recipe
Step 1: Prepare and coat the bread cubes
Begin by preheating your oven to 400°F (200°C). Toss your cubed artisan bread in a mixture of melted butter blended with finely chopped chives and parsley. This herb-infused butter is the heart of the crunchy bread pieces, ensuring every bite is buttery, flavorful, and aromatic. Spread the coated bread cubes evenly on a baking sheet to prepare for toasting.
Step 2: Roast the bread and asparagus
Place the asparagus pieces on a separate baking sheet and drizzle generously with olive oil, seasoning with salt and pepper. Meanwhile, season the bread cubes as well. Roast both the bread and asparagus in the preheated oven for 30 to 35 minutes. Stir occasionally to promote even browning and roasting. The bread should transform into golden, crunchy morsels, and the asparagus will become tender while still maintaining a slight crispness – exactly what this salad craves.
Step 3: Combine the salad components
Once cooled to room temperature, toss the toasted bread and roasted asparagus with baby arugula, sweet peas (fresh or thawed from frozen), and crumbled feta cheese. This combination brings a colorful and textural delight to every forkful, balancing crisp, soft, creamy, and fresh elements that sing together.
Step 4: Whisk the dressing
Whip together olive oil, fresh lemon juice, balsamic vinegar, honey, minced shallot, and garlic in a small bowl. Season with salt and pepper to taste. This light, tangy dressing is the sparkling finishing touch, elevating the salad’s bright and savory notes perfectly.
Step 5: Dress and toss the salad
Pour the dressing over the combined salad ingredients. Gently toss everything to ensure the flavorful dressing coats each ingredient evenly. For the finishing touch, sprinkle additional chopped chives and parsley on top before serving. Enjoy this vibrant Spring Panzanella Salad with Roasted Asparagus and Feta Recipe immediately to savor the delightful contrast of textures.
How to Serve Spring Panzanella Salad with Roasted Asparagus and Feta Recipe
Garnishes
A sprinkle of extra fresh herbs like chopped chives or parsley can brighten the presentation and flavor even more. You might also add a few shavings of Parmesan or a light drizzle of high-quality olive oil just before serving to amp up the indulgence.
Side Dishes
This salad pairs beautifully with simply grilled chicken or fish for a light meal, or alongside a crusty loaf of bread to keep things rustic. For a vegetarian feast, serve it with a warm bowl of lentil soup or a chilled gazpacho to complement the fresh spring vibe.
Creative Ways to Present
Try serving this Panzanella salad in individual mason jars for a picnic or party, layering the bread, veggies, cheese, and dressing for a stunning Instagram-worthy dish. Alternatively, pile it high on a large wooden serving board surrounded by colorful edible flowers or lemon wedges for a show-stopping spring centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep any leftover salad in an airtight container in the refrigerator for up to 1 day. Because the bread will soften once dressed, it’s best to store components separately if you plan to enjoy it later. Keep toasted bread cubes and dressing apart and toss together just before serving to maintain crispness.
Freezing
This salad doesn’t freeze well due to its fresh ingredients and bread texture. It’s best enjoyed fresh or within a day or two after making.
Reheating
If you have leftover roasted asparagus or toasted bread cubes, you can reheat them separately in the oven at a low temperature to refresh their texture before assembling a new batch of the salad components.
FAQs
Can I use a different type of bread for this salad?
Absolutely! While artisan bread with a sturdy crust is ideal for soaking up the dressing without turning mushy, you can also use sourdough or rustic country bread for a similar texture and flavor.
Is this salad suitable for a gluten-free diet?
Traditional Panzanella relies on bread, so this version is not gluten-free unless you substitute the bread with a gluten-free alternative that toasts well.
Can I prepare the salad dressing in advance?
Yes, the dressing can be whisked up and stored in the refrigerator for up to 2 days. Just give it a good shake or stir before using to recombine the ingredients.
What can I substitute for feta if I don’t like cheese?
If you’re avoiding cheese, try using toasted nuts like almonds or pine nuts for a crunchy, savory element. Roasted chickpeas also work wonderfully here.
How do I keep the bread cubes from getting soggy?
To maintain their crunch, always toast bread cubes until golden and let them cool completely before tossing with any dressing or wet ingredients. Also, add the bread just before serving, or store it separately to mix in last-minute.
Final Thoughts
This Spring Panzanella Salad with Roasted Asparagus and Feta Recipe is a glorious celebration of spring’s best flavors and textures. It’s easy to prepare, delightful to eat, and guarantees smiles around the table. Whether for a casual lunch or a special gathering, this salad will brighten your day and leave you coming back for more. Give it a try and watch it become a beloved seasonal staple!
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Spring Panzanella Salad with Roasted Asparagus and Feta 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 vibrant Spring Panzanella Salad combines the crunch of toasted artisan bread with fresh asparagus, baby arugula, peas, and creamy feta cheese. Tossed in a bright lemon and balsamic vinaigrette with fresh herbs, it’s a perfect light and refreshing dish for spring gatherings or a flavorful side.
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 Ingredients
- 3 cups baby arugula
- 1 cup fresh or frozen peas (thawed if frozen)
- 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
Garnish
- 1 tablespoon chopped chives
- 1 tablespoon chopped parsley
Instructions
- Prepare Bread and Herb Butter: Preheat your oven to 400°F (200°C). Place the cubed bread in a large bowl. In a small bowl, mix the melted butter with chopped chives and parsley, then pour this herb butter over the bread cubes. Toss well to coat evenly.
- Roast Bread and Asparagus: Spread coated bread cubes evenly on a large baking sheet. Place asparagus pieces on a separate baking sheet and drizzle with olive oil, tossing until coated. Season both with salt and freshly ground black pepper. Bake for 30-35 minutes, stirring 1-2 times, until bread is golden and crunchy and asparagus is tender but crisp. Let cool to room temperature.
- Combine Salad Ingredients: In a large mixing bowl, combine toasted bread cubes, roasted asparagus, baby arugula, thawed peas, and crumbled feta cheese.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, balsamic vinegar, honey, minced shallot, and minced garlic until well combined. Season with salt and pepper to taste.
- Toss and Serve: Drizzle dressing over salad ingredients and gently toss to coat evenly. Garnish with additional chopped chives and parsley. Serve immediately to enjoy the best texture.
Notes
- Use artisan or crusty bread for best texture.
- Ensure asparagus is roasted until tender but still crisp to retain freshness.
- You can substitute fresh peas with thawed frozen peas when out of season.
- Serve immediately after tossing to keep bread crunchy and prevent sogginess.
- Variations: Add cherry tomatoes or fresh basil for added flavor.
