Spring Panzanella Salad with Roasted Asparagus and Feta Recipe

If you’re looking for a vibrant, fresh, and utterly satisfying salad that sings of springtime, you’ve found it with this Spring Panzanella Salad with Roasted Asparagus and Feta Recipe. It’s a brilliant way to celebrate seasonal veggies and crispy artisan bread, all tossed in a bright lemon dressing that ties every flavor together beautifully. The roasted asparagus adds a delightful earthiness while the crumbled feta brings in a creamy, tangy contrast, making this salad not just a side dish but a true centerpiece at your table.

Ingredients You’ll Need

Don’t let the simplicity of this dish fool you — each ingredient plays a crucial role in creating a balanced mix of textures and flavors. From the crunchy herb-coated bread cubes to the tender asparagus and zingy dressing, every component is essential for the perfect Spring Panzanella Salad with Roasted Asparagus and Feta Recipe.

• 8 cups cubed artisan bread: Use day-old bread for the best crunch and texture in your salad.
• 1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt, melted: Adds a rich, savory coating to the bread cubes.
• 1 teaspoon finely chopped chives: Brings a mild onion note that lifts the flavors.
• 1 teaspoon finely chopped parsley: Adds color and a fresh herbal brightness.
• 1 large bunch asparagus, trimmed and cut into 1-inch pieces: Roasting brings out natural sweetness while keeping it crisp.
• 1 tablespoon olive oil: Essential for roasting and dressing — the heart of Mediterranean flavor.
• Salt and freshly ground black pepper: To taste; these basics enhance every ingredient’s natural goodness.
• 3 cups baby arugula: Peppery greens that add a lively bite and contrast to the creamy feta.
• 1 cup fresh or frozen peas, thawed: Sweet pops of color and freshness.
• 1/2 cup crumbled feta cheese: Salty, creamy, and perfect for balancing the crisp veggies.
• 1/3 cup olive oil: For the dressing’s smooth base.
• 2 tablespoons fresh lemon juice: Adds vibrant acidity that wakes up the salad.
• 1 teaspoon white or golden balsamic vinegar: Contributes subtle sweetness and depth.
• 1/2 teaspoon honey: Just a touch to balance the tartness.
• 1 tablespoon minced shallot: Offers a gentle sharpness that blends beautifully in the dressing.
• 1 clove garlic, minced: Brings warmth and a slight kick to the dressing.
• 1 tablespoon chopped chives: A fresh herbal finish for garnish.
• 1 tablespoon chopped parsley: Adds a pop of green and freshness to the final presentation.

How to Make Spring Panzanella Salad with Roasted Asparagus and Feta Recipe

Step 1: Prepare the Bread Cubes

Begin by preheating your oven to 400°F (200°C). Toss the cubed artisan bread in a large bowl. In a smaller bowl, blend the melted butter with finely chopped chives and parsley to create an herb butter. Pour this fragrant mixture over the bread cubes and toss thoroughly to ensure every piece is coated with buttery, herbal goodness.

Step 2: Toast the Bread and Roast the Asparagus

Arrange the coated bread cubes in a single layer on a baking sheet. On a separate sheet, spread out the asparagus pieces and drizzle with olive oil, tossing to coat evenly. Season both the bread and asparagus with salt and freshly ground black pepper. Roast them together in the oven for about 30 to 35 minutes, stirring once or twice to promote even cooking. The bread should turn golden and crunchy, and the asparagus should be tender yet still retain a crisp bite. Allow both to cool to room temperature before moving forward.

Step 3: Assemble the Salad

In a large mixing bowl, combine the golden toasted bread cubes, tender roasted asparagus, fresh baby arugula, sweet peas, and tangy crumbled feta. This colorful medley is the heart of the Spring Panzanella Salad with Roasted Asparagus and Feta Recipe and promises layers of flavors and textures that are downright unforgettable.

Step 4: Make the Lemon Dressing

Whisk together olive oil, fresh lemon juice, balsamic vinegar, honey, minced shallot, and garlic in a small bowl until you have a smooth and vibrant dressing. Season with salt and freshly ground black pepper to taste. This zesty dressing will bring brightness and cohesion to the entire dish.

Step 5: Toss and Serve

Drizzle the dressing over the salad ingredients and toss gently but thoroughly until everything is evenly coated. Finish with an extra sprinkle of chopped chives and parsley for a beautiful, fragrant garnish. Serve immediately to enjoy the perfect contrast of crunchy, tender, and fresh in every bite.

How to Serve Spring Panzanella Salad with Roasted Asparagus and Feta Recipe

Garnishes

Fresh herbs like chives and parsley sprinkled on top not only enhance the color but also add an inviting aroma that makes the salad even more irresistible. A little extra crumbled feta right before serving amps up the creamy, tangy notes that pair so well with the roasted asparagus.

Side Dishes

This salad pairs beautifully with simple grilled chicken or fish for a light yet satisfying meal. It also complements a variety of Mediterranean-inspired sides such as hummus with pita, or a chilled cucumber yogurt dip, making it a versatile choice for gatherings or weeknight dinners.

Creative Ways to Present

For a stunning presentation, serve the Spring Panzanella Salad with Roasted Asparagus and Feta Recipe in a rustic wooden bowl or on a platter garnished with edible flowers or lemon zest ribbons. Layering the ingredients artfully and topping with fresh herbs makes it look just as delightful as it tastes.

Make Ahead and Storage

Storing Leftovers

If you have leftover salad, store it in an airtight container in the refrigerator for up to two days. Keep in mind that the bread cubes will lose some crunch over time, so it’s best enjoyed fresh whenever possible.

Freezing

This salad is best served fresh and does not freeze well because the bread and fresh greens will become soggy. Instead, prepare the bread cubes and roasted asparagus in advance and refrigerate separately to maintain texture when ready to assemble.

Reheating

If you want warm toasted bread cubes or roasted asparagus, reheat them gently in an oven at a low temperature before tossing the salad together. Avoid microwaving as it can make the bread chewy rather than crispy.

FAQs

Can I use other types of cheese instead of feta?

Absolutely! While feta’s tangy creaminess is classic in this salad, goat cheese or ricotta salata are wonderful alternatives that bring their own unique flavors.

Is it okay to use frozen peas in this salad?

Yes, frozen peas work perfectly. Just be sure to thaw them completely and drain any excess water to keep the salad crisp and fresh.

Can I make this salad vegan?

Definitely! Swap the butter for olive oil and use a plant-based cheese or omit the cheese altogether for an equally delicious vegan version.

What can I substitute for artisan bread if I don’t have any?

Look for any sturdy country-style bread or ciabatta. The key is using bread that holds up well when toasted without becoming too soggy.

How far ahead can I prepare the salad?

You can roast the asparagus and toast the bread cubes a day ahead, but it’s best to assemble and dress the salad right before serving to keep everything fresh and vibrant.

Final Thoughts

There’s something truly special about the Spring Panzanella Salad with Roasted Asparagus and Feta Recipe—it’s like capturing the essence of spring in a bowl. The harmony between crunchy bread, crisp veggies, creamy cheese, and bright dressing makes every bite a joyful experience. I hope you give this recipe a try soon; it’s destined to become a favorite for celebrating the season or just brightening any meal!

Spring Panzanella Salad with Roasted Asparagus and Feta Recipe

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• Author: admin
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Spring Panzanella Salad is a vibrant and fresh take on the classic Italian bread salad, featuring toasted artisan bread cubes, roasted asparagus, peppery arugula, sweet peas, and tangy feta cheese. Tossed in a zesty lemon and balsamic dressing with fresh herbs, it’s perfect for a light lunch or a colorful side dish in spring and summer.

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Ingredients

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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

• 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

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Instructions

1. 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. Pour this herb butter mixture over the bread cubes and toss well to coat each piece evenly.
2. Toast the Bread and Roast the Asparagus: Spread the butter-coated bread cubes evenly on a large baking sheet. On a separate baking sheet, place the asparagus pieces and drizzle them with olive oil. Toss to coat well, then season both the bread and asparagus with salt and freshly ground black pepper. Bake in the preheated oven for 30-35 minutes, stirring once or twice during baking, until the bread cubes are golden and crunchy and the asparagus is tender but still crisp. Remove from oven and allow to cool to room temperature.
3. Assemble the Salad: In a large mixing bowl, combine the toasted bread cubes, roasted asparagus, baby arugula, thawed peas, and crumbled feta cheese. Toss gently to mix.
4. 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 the dressing is well combined. Season with salt and freshly ground black pepper to taste.
5. Toss and Serve: Drizzle the lemon dressing over the salad mixture. Gently toss the salad to ensure everything is evenly coated with the dressing. Garnish with additional chopped chives and parsley. Serve immediately to enjoy the best textures and flavors.

Notes

• For the best texture, serve the salad immediately after tossing with the dressing to prevent the bread cubes from becoming soggy.
• If using frozen peas, be sure to thaw and drain them well before adding to the salad.
• You can substitute the artisan bread with a rustic sourdough or ciabatta for similar results.
• Adjust the honey in the dressing to your desired level of sweetness.
• Leftover salad can be stored in the refrigerator but note the bread cubes will soften over time.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Salad
• Method: Baking
• Cuisine: Italian