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.
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
- 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 the finely chopped chives and parsley. Pour this herb butter mixture over the bread cubes and toss well to coat each piece evenly.
- 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.
- 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.
- 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.
- 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
