Spring Panzanella Salad

This simple Spring Panzanella Salad is great for brunch, lunch, or dinner

 

Servings: 4

Total Time: 50 minutes

 

Ingredients: 

  • 8 cups cubed artisan bread cut into 1/2-inch pieces
  • 1 Half Stick ¼ cup 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

 

Method:

    • 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. 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.
    • 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.
    • In a large bowl, combine the bread cubes, asparagus, arugula, peas, and feta cheese.
    • To make the dressing: In a small bowl, combined olive oil, lemon juice, balsamic vinegar, honey, shallot, and garlic. Whisk until well combined. Season with salt and black pepper, to taste.
    • Drizzle dressing over the salad and gently toss. Garnish panzanella salad with additional chives and parsley. Serve.