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.

Spring Panzanella Salad Recipe

Name: Spring Panzanella Salad Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian-Inspired
Ingredients: 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; 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 (thawed if frozen); 1/2 cup crumbled feta cheese; 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

Description

Light, fresh, and bursting with spring flavors, this Spring Panzanella Salad features crispy, herbed bread cubes, tender asparagus, sweet peas, peppery arugula, and creamy feta, all tossed in a zesty lemon dressing. Perfect as a vibrant main or side dish, it’s a delicious celebration of seasonal produce.

Ingredients

Units Scale

For the Salad:

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
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 (thawed if 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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Instructions

Prepare the Bread Cubes: Preheat your oven to 400°F (200°C). Place the cubed bread in a large bowl. In a small bowl, mix the melted butter with the chopped chives and parsley, then pour this herb butter over the bread cubes. Toss well to coat evenly.
Toast the Bread and Roast the Asparagus: Spread the coated bread cubes evenly on a large baking sheet. Place the asparagus pieces on a separate baking sheet and drizzle with olive oil, tossing until coated. Season both bread and asparagus with salt and freshly ground black pepper. Bake for 30-35 minutes, stirring 1-2 times while baking, until the bread is golden and crunchy, and the asparagus is tender but still a bit crisp. Let them cool to room temperature after removing from the oven.
Assemble the Salad: In a large mixing bowl, combine the toasted bread cubes, roasted asparagus, baby arugula, thawed peas, and crumbled feta cheese.
Make the Lemon Dressing: In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, honey, minced shallot, and minced garlic until well combined. Season with salt and pepper to taste.
Toss and Serve: Drizzle the dressing over the salad ingredients and gently toss until everything is evenly coated. Garnish with additional chopped chives and parsley before serving. Enjoy immediately for the best texture!

Notes

This salad is best enjoyed the day it is made to maintain its crisp texture.
You can prepare the components a few hours in advance and assemble just before serving.
Try adding radishes or snap peas for extra crunch and color.
Use a hearty, crusty bread for the best results.
If using frozen peas, make sure to thaw them fully and pat dry.

Nutrition

Serving Size: 1 serving (about 1/6 of recipe)
Calories: 310
Sugar: 4g
Sodium: 510mg
Fat: 17g
Saturated Fat: 5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 4g
Protein: 8g
Cholesterol: 20mg