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Spring Panzanella Recipe

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4.3 from 6 reviews

This vibrant Spring Panzanella salad is a fresh and flavorful dish featuring crispy sourdough croutons, tender roasted asparagus, peppery arugula, crisp cucumbers, spicy radishes, and a medley of fresh herbs. Tossed in a tangy shallot vinaigrette and topped with creamy feta cheese, this easy-to-make salad celebrates seasonal spring vegetables and is perfect as a light lunch or a side dish for dinner.

Ingredients

Croutons

  • 1 small (8-ounce) sourdough loaf, torn into bite-sized croutons (about 6 cups)
  • 2 tablespoons olive oil
  • Fine sea salt, to taste
  • Freshly ground black pepper, to taste

Vegetables & Salad

  • 1 bunch asparagus, sliced into 2-inch pieces (discard tough ends)
  • 1 tablespoon olive oil
  • 3 ounces baby arugula
  • 3 mini cucumbers, sliced
  • 5 radishes, thinly sliced
  • 1 cup roughly chopped fresh herbs (basil, dill, and mint mix)
  • 1/2 cup crumbled feta cheese

Dressing

  • 1 batch shallot vinaigrette (prepared separately)

Instructions

  1. Prep oven and baking sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Cook the bread: Place the torn sourdough croutons in a large mixing bowl and drizzle with 2 tablespoons of olive oil. Toss well to coat all pieces evenly. Spread the croutons out in a single layer on the prepared baking sheet, then season generously with fine sea salt and freshly ground black pepper. Bake in the oven for 10-12 minutes until the croutons are lightly golden and crispy. Keep an eye on them to avoid burning.
  3. Cook the asparagus: While the croutons bake, toss the asparagus pieces with the remaining 1 tablespoon of olive oil in the same mixing bowl used for the bread. Once the croutons are done, transfer them to a large serving bowl. Place the asparagus in an even layer on the same baking sheet, season with salt and pepper, and roast in the oven for 7-8 minutes until crisp-tender but still vibrant green.
  4. Toss the salad: Add the roasted asparagus, baby arugula, sliced cucumbers, thinly sliced radishes, and roughly chopped fresh herbs into the serving bowl with the croutons. Sprinkle the crumbled feta cheese over the top. Drizzle evenly with the prepared shallot vinaigrette and toss gently but thoroughly to combine all ingredients and coat them with the dressing.
  5. Serve: Serve the spring panzanella immediately to enjoy the contrast of warm roasted croutons and asparagus with the fresh vegetables and herbs. This salad pairs beautifully with grilled mains or can be eaten as a satisfying light meal.

Notes

  • You can prepare the shallot vinaigrette ahead of time to save on prep.
  • For a gluten-free version, substitute the sourdough bread with gluten-free bread and toast accordingly.
  • If you prefer, the asparagus can be grilled instead of roasted for a smokier flavor.
  • This salad is best served immediately as croutons will soften over time.
  • Adjust seasoning according to taste, especially the salt in the dressing, as feta cheese adds saltiness.

Find it online: https://cozyplatter.com/spring-panzanella-recipe/