Spring Panzanella Salad Recipe

This Spring Panzanella Salad transforms humble bread cubes into a celebration of spring flavors. Toasted to perfection with herb butter, then tossed with roasted asparagus, sweet peas, peppery arugula, and tangy feta cheese, all brought together with a bright lemon dressing. It’s a refreshing twist on the classic Italian bread salad that showcases the best seasonal produce while coming together in under an hour.

Ingredients You’ll Need

• Artisan Bread: Forms the backbone of this salad – use a good quality, sturdy loaf like sourdough or ciabatta that will hold up after toasting without becoming too hard or soft.
• Land O Lakes® Butter with Olive Oil & Sea Salt: This flavored butter adds richness and depth to the bread cubes as they toast – the olive oil and sea salt components enhance the Mediterranean flavor profile.
• Asparagus: The star spring vegetable that adds a fresh, slightly sweet flavor and beautiful green color to the salad.
• Arugula: Provides a peppery bite that balances the richness of the bread and cheese.
• Peas: Sweet little bursts of flavor that complement the other ingredients perfectly – fresh peas are wonderful if you can find them, but frozen work just as well.
• Feta Cheese: Adds a briny, tangy element that pulls everything together.
• Herbs: Fresh chives and parsley brighten the entire dish and reinforce the spring theme.
• Lemon Dressing Components: The combination of olive oil, lemon juice, balsamic vinegar, honey, shallot, and garlic creates a perfectly balanced dressing that enhances rather than overwhelms the other ingredients.

Variations

• Make It Vegetable-Forward: Add cherry tomatoes, cucumber, or radishes for even more spring vegetable goodness.
• Protein Boost: Include shredded rotisserie chicken, flaked salmon, or white beans to transform this into a heartier main dish.
• Cheese Alternatives: Swap the feta for goat cheese, fresh mozzarella, or even shaved parmesan for a different flavor profile.
• Gluten-Free Option: Use gluten-free bread or replace the bread component with roasted chickpeas for a completely different but equally delicious take.

How to Make Spring Panzanella Salad

Step 1: Prepare the Herb Butter and Bread

Preheat your oven to 400°F. In a small bowl, mix the melted butter with chopped chives and parsley. Pour this fragrant mixture over your bread cubes in a large bowl, tossing thoroughly to ensure each piece gets coated with that herb-infused goodness.

Step 2: Prepare the Asparagus

Spread your asparagus pieces on a separate baking sheet and drizzle with olive oil. Toss until they’re evenly coated, then season both the bread cubes and asparagus with salt and pepper to taste.

Step 3: Roast the Bread and Asparagus

Place both baking sheets in the oven and bake for 30-35 minutes. You’re looking for bread cubes that are crunchy and golden brown, and asparagus that’s tender but still maintains some bite. Stir both pans once or twice during baking to ensure even browning.

Step 4: Make the Lemon Dressing

While everything roasts, whisk together olive oil, lemon juice, balsamic vinegar, honey, minced shallot, and garlic in a small bowl. Season with salt and pepper to taste. This bright dressing will tie all the flavors together.

Step 5: Assemble the Salad

In a large bowl, combine the cooled bread cubes, roasted asparagus, arugula, peas, and crumbled feta cheese. Drizzle with the lemon dressing and gently toss to coat everything evenly. Garnish with additional chives and parsley before serving.

How to Serve

Perfect Pairings

This salad pairs wonderfully with grilled chicken, fish, or a simple roast. It’s substantial enough to serve as a light main course for lunch, perhaps with a cup of tomato soup on the side.

Presentation

Serve this beautiful salad in a wide, shallow bowl that allows the colorful ingredients to shine. For dinner parties, consider individual portions plated on small salad plates.

Serving Temperature

This salad is best enjoyed at room temperature, which allows all the flavors to fully express themselves.

Make Ahead and Storage

Preparing Components Ahead

You can toast the bread cubes and roast the asparagus up to a day ahead. Store them in separate containers at room temperature. The dressing can be made and refrigerated for up to three days.

Storing Leftovers

This salad is best consumed the day it’s made, but if you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours. The bread will soften considerably, but many find this pleasant in a different way.

Refreshing Leftovers

If you do have leftovers, try refreshing the salad by adding a handful of fresh arugula and a squeeze of lemon juice before serving again.

FAQs

Can I use regular butter instead of the special Land O Lakes butter?
Yes, you absolutely can. Simply use regular unsalted butter and add a pinch of sea salt and a small drizzle of olive oil to the melted butter. The herb mixture will still provide plenty of flavor to the bread cubes.

What’s the best bread to use for panzanella?
The ideal bread for panzanella has some structure and chew. Sourdough, ciabatta, or a hearty country loaf work beautifully because they hold their shape after toasting without becoming too hard. Avoid very soft sandwich bread as it will either fall apart or become too tough.

Can I prepare this salad in advance for a party?
You can prepare all the components (toasted bread, roasted asparagus, and dressing) separately up to 8 hours ahead. Store the bread and asparagus at room temperature and the dressing in the refrigerator. Assemble and dress the salad no more than 30 minutes before serving for the best texture and flavor.

How can I make this salad more substantial for a main dish?
This salad transforms beautifully into a main course with the addition of protein. Try adding grilled chicken, shrimp, or even boiled eggs. For a vegetarian option, white beans or chickpeas work wonderfully, adding protein and complementing the Mediterranean flavors.

Final Thoughts

This Spring Panzanella Salad captures the essence of the season in every bite. The combination of herb-butter toasted bread with tender-crisp asparagus and sweet peas creates something that’s far more than the sum of its parts. It’s the kind of dish that makes you smile as you eat it – fresh, vibrant, and satisfying without being heavy. Whether served as a side at your next gathering or enjoyed as a light meal on a warm spring evening, this modern take on a classic Italian bread salad is sure to become a seasonal favorite.

Print