Spring Panzanella Salad – toasted garlicky croutons, fresh asparagus, cucumbers, peas and tomatoes plus crumbled feta cheese in an herby lemon vinaigrette.
If you’ve never tried Panzanella, think bread salad (hello!) loaded with the best vegetables spring has to offer like asparagus, green peas, cucumbers and cherry tomatoes plus garlicky bread cubes and irresistible crispy chickpeas.
The whole salad is drizzled with an easy homemade herby lemon vinaigrette along with all the crumbled feta cheese you can handle. It’s absolutely irresistible.
Why this recipe works:
- Versatile: customize with any vegetables you like, including summer tomatoes.
- Take full advantage of fresh produce.
- Serve chilled or at room temperature.
- Bread Salad?! Yes please!
Ingredients in Spring Panzanella Salad:
Full list of ingredients with amounts in the printable recipe card below.
- vegetables: cucumbers, frozen peas, asparagus and cherry tomatoes
- croutons: sourdough or your favorite loaf of bread cubed, tossed in olive oil, garlic powder, salt and black pepper toasted up in a skillet.
- feta cheese: adds a tangy, briny balance to the salad.
- canned chickpeas: crisped up for texture, flavor and protein.
Dill lemon vinaigrette:
- whole lemon
- red wine vinegar
- garlic clove
- Dijon mustard
- salt and black pepper
- honey
- extra virgin olive oil
- fresh dill and fresh mint (can use only fresh dill)
How to make Spring Panzanella Salad:
Blanch the vegetables:
Bring a large pot of water to a full boil plus a large bowl of cold water with ice cubes set aside.
Trim the ends of the asparagus then cut into about 1 1/2″ pieces.
Place asparagus into the boiling water and cook 2-4 minutes or until bright green then drain using a slotted spoon (reserve the water!) in to the ice bath to stop the cooking process.
Add the peas to the same water. Blanch for 1 minute then drain and transfer to the ice water.
Drain both vegetables and transfer to a clean dish towel. Dry well, dabbing an excess water with a paper towel.
Garlicky croutons:
Preheat the oven to 425 degrees. Cut or tear bread into about 1″ cubes then transfer to a baking sheet in a single layer.
Drizzle with 3 tablespoons of olive oil, season with 1/2 teaspoon EACH of salt and garlic powder then using your hands toss bread well to coat.
Bake 10-15 minutes or until the bread is crisp and lightly browned. Remove from the oven and cool completely. NOTE: Day old bread works well in this recipe and will dry out/brown faster than fresh bread.
Salad dressing:
Add lemon juice, red wine vinegar, minced garlic, Dijon, salt, pepper, honey, olive oil and herbs to a small bowl.
Whisk to combine. Taste and adjust for salt and pepper then set aside.
How to make crispy chickpeas:
Chickpeas can be added without crisping them, but the crispiness adds a nice texture to the salad.
Rinse and drain the chickpeas then dry well using paper towels or a clean dish towel.
Add 1 tablespoon olive oil to a large skillet then drop in the chickpeas and season with salt, pepper, garlic powder, paprika and cumin. Cook over medium to medium low heat 10-12 minutes or until crisp and lightly browned.
Remove from the skillet to a bowel or plate.
How to assemble the Spring Panzanella Salad:
Add croutons, asparagus, peas and cucumbers to a large bowl.
Drizzle the dressing over the top a little at a time, give it a good toss to coat then transfer to a serving platter.
Add crumbled feta cheese, halved tomatoes and chickpeas to the top.
Let the salad sit for 15 minutes for the flavors to come together then season lightly with salt and fresh cracked black pepper and enjoy.
Subs and variations to this salad:
- Any bakery style bread works – sourdough, French bread, Italian.
- Add pine nuts for texture just before serving.
- Fresh peas (spring peas) can be used in place of frozen.
- Goat cheese instead of feta.
- Spring onions, bell pepper, green beans or other spring vegetables.
- Canned white beans
- Pickled red onions
What to eat with Spring Panzanella Salad:
Enjoy!
Spring Panzanella Salad
Ingredients
THE SALAD:
- 3-4 mini cucumbers ends trimmed and diced
- 1 cup frozen peas blanched
- 1/2 pound asparagus ends trimmed and cut in 1 1/2" pieces
- 1/2 cup cherry or grape tomatoes halved
- 4 ounces feta cheese crumbled
- 1 small loaf bakery bread (1 pound or less) french, sourdough, italian - cut or tear in 1" cubes
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
CRISPY CHICKPEAS:
- 15 ounce can chickpeas (garbanzo beans) drained, rinsed and dried well
- 1 tablespoon olive oil
- salt and pepper to taste
- 1/2 teaspoon EACH garlic powder, cumin and paprika
SALAD DRESSING:
- 3 tablespoons fresh squeezed lemon juice
- 1 tablespoon red wine vinegar
- 1 small garlic clove minced
- 1 teaspoon honey
- salt and pepper to taste
- 1/3 cup olive oil
- 2 tablespoons fresh dill
Instructions
BLANCH THE VEGETABLES:
- Bring a large pot of water to a full boil. Add cold water and ice to a large bowl for the ice bath.
- Trim the ends of the asparagus then cut into about 1 1/2″ pieces. Add to boiling water and cook 2-4 minutes or until bright green. Use a slotted spoon to transfer to the ice bath to stop the cooking process.
- Add peas to the same water. Blanch for 1 minute then drain and transfer to the ice water.
- Drain both vegetables from the ice bath and transfer to a clean dish towel. Dry well getting as much moisture out as possible.
GARLIC CROUTONS:
- Preheat the oven to 425 degrees. Cut or tear bread into about 1″ cubes then transfer to a baking sheet in a single layer.
- Drizzle 3 tablespoons of olive oil over the top. Season with 1/2 teaspoon EACH of salt and garlic powder then using your hands toss bread well to coat.
- Bake 10-15 minutes or until the bread is crisp and lightly browned then remove from the oven and cool completely.
SALAD DRESSING:
- To a small bowl, add lemon juice, red wine vinegar, minced garlic, Dijon, salt, pepper, honey, olive oil and chopped herbs. Whisk well to combine. Taste and adjust for salt and pepper then set aside.
CRISPY CHICKPEAS:
- Rinse and drain the chickpeas then dry well using paper towels.
- To a large skillet add 1 tablespoon olive oil then once hot, drop in the chickpeas and season with salt, pepper, garlic powder, paprika and cumin.
- Cook over medium to medium low heat 10-12 minutes or until crisp and lightly browned,
ASSEMBLING THE SALAD:
- Add croutins, asparagus, peas and cucumbers to a large bowl.
- Drizzle dressing over the top. Gently stir well to coat then transfer to a large serving platter.Add crumbled feta cheese, halved tomatoes and chickpeas to the top. Let the salad sit for 15 minutes for the flavors to come together then season lightly with salt and fresh cracked black pepper and serve.
Notes
- Swap fresh herbs - dill, mint, basil - or a combination.
- Use any fresh, seasonal vegetables.
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This salas is amazing! My new go to salad. Thank you
Thank YOU Christy! I appreciate you taking the time to comment and so glad you like it 🙂 It’s one of my favorites too — especially when I can grow or buy local tomatoes. Doesn’t get much better.
This salad is an absolute winner! I found your recipe in July and have made it 3 times since then. Everyone who has eaten it raves about it! Thank you for sharing such a simple yet tasty dish.
Hi Robin – wow – thank you so much! Makes me happy to read you enjoyed the recipe so much. Thank YOU for your kind words — Bernie