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Spring Panzanella Salad

Spring Panzanella Salad
Maria Lichty, Two Peas & Their Pod / Maria Lichty, Two Peas & Their Pod


For the Salad:
  • 8 cups cubed artisan bread, cut into 1/2-inch pieces
  • 1/4 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
For Garnish:
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped parsley

Chef notes

 Note: This salad is best the day it is made. It can be made a few hours in advance.


Preheat oven to 400°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 to 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, combine 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.

Source: Maria Lichty, Two Peas & Their Pod