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Spring Panzanella Salad


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  • Author: Julia
  • Total Time: 30 minutes
  • Yield: 4-6 servings
  • Diet: Vegetarian

Description

This Spring Asparagus and Arugula Salad with Lemon Dressing is a fresh, vibrant dish that highlights spring’s best ingredients. With tender asparagus, crisp arugula, sweet peas, and a tangy lemon dressing, it’s a well-balanced salad that’s perfect for any occasion. Topped with toasted bread cubes and creamy feta, this salad offers a satisfying crunch and a burst of seasonal flavor.


Ingredients

For the salad:

  • 8 cups cubed artisan bread, cut into 1/2-inch pieces
  • 1/4 cup melted Land O’Lakes® Butter with Olive Oil & Sea Salt
  • 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

For the garnish:

  • 1 tablespoon chopped chives
  • 1 tablespoon chopped parsley

Instructions

  1. Prepare the croutons: Preheat the oven to 375°F (190°C). Toss cubed bread with melted butter, chives, and parsley. Spread the bread cubes on a baking sheet and toast for 12-15 minutes until golden and crispy. Set aside.

  2. Cook the asparagus: Heat olive oil in a large skillet over medium heat. Sauté asparagus for 4-5 minutes until tender but vibrant green. Season with salt and pepper, then set aside to cool slightly.

  3. Assemble the salad: In a large mixing bowl, combine arugula, peas, crumbled feta, and cooked asparagus. Add the toasted bread cubes and toss gently.

  4. Make the lemon dressing: In a small bowl or jar, whisk together olive oil, lemon juice, balsamic vinegar, honey, shallot, garlic, salt, and pepper until combined. Taste and adjust seasoning.

  5. Toss the salad: Drizzle the lemon dressing over the salad and toss to coat evenly.

  6. Garnish and serve: Sprinkle with chopped chives and parsley before serving.

Notes

  • Add Protein: For extra heartiness, top with grilled chicken, shrimp, or a poached egg.
  • Cheese Alternatives: Swap feta for goat cheese, ricotta salata, or Parmesan for a different flavor.
  • Vegan Option: Omit feta and use dairy-free butter for croutons.
  • Roast the Asparagus: Roast asparagus for deeper flavor—drizzle with olive oil and roast at 400°F (200°C) for 12-15 minutes.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Sautéing
  • Cuisine: Mediterranean