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
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 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.
