Spring Panzanella Salad
Total Time
50 minutes
Prep Time
15 minutes
Cook Time
35 minutes
Rating
4.41 out of 5 stars
(5)
Ingredients
- 8 cups cubed artisan bread, cut into 1/2-inch pieces
- 1 Half Stick (1/4 cup) Land O Lakes® Butter with Olive Oil & Sea Salt, melted
- 1 teaspoon finely chopped chives
- 1 teaspoon finely chopped parsley
- 1 large bunch asparagus, ends trimmed and cut into 1-inch pieces
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 3 cups baby arugula
- 1 cup fresh or frozen peas, thaw peas if using frozen
- 1/2 cup crumbled feta cheese
- For the 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
- Garnish:
- 1 tablespoon chopped chives
- 1 tablespoon chopped parsley
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Preparation
Step 1
Preheat oven to 400 degrees F. Place bread cubes in a large bowl. In a small bowl, combine melted butter, chives, and parsley. Pour herb butter over the bread cubes and toss until well coated. Pour bread cubes on a large baking sheet.
Step 2
Place asparagus pieces on a separate large baking sheet and drizzle with olive oil. Toss until well coated. Season the bread cubes and asparagus with salt and black pepper, to taste.
Step 3
Place baking sheets in the oven and cook for 30-35 minutes, or until bread cubes are crunchy and slightly golden brown and asparagus is tender, but still crisp. You will want to stir the bread crumbs and asparagus 1-2 times while they are in the oven. Remove pans from oven and cool to room temperature.
Step 4
In a large bowl, combine the bread cubes, asparagus, arugula, peas, and feta cheese.
Step 5
To make the dressing, in a small bowl, combine olive oil, lemon juice, balsamic vinegar, honey, shallot, and garlic. Whisk until well combined. Season with salt and black pepper, to taste.
Step 6
Drizzle dressing over the salad and gently toss. Garnish panzanella salad with additional chives and parsley. Serve.
Step 7
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Chef's notes
This salad is best the day it is made. It can be made a few hours in advance.
