Description
This vibrant spring panzanella salad recipe features crispy sourdough croutons, roasted asparagus, fresh veggies, herbs, feta, and a lemony shallot vinaigrette.
Ingredients
Scale
- 1 small (8-ounce) sourdough loaf, torn into bite-sized croutons (about 6 cups croutons)
- 1 bunch asparagus, sliced into 2-inch pieces (with tough ends discarded)
- 3 tablespoons olive oil, divided
- fine sea salt and freshly-ground black pepper
- 3 ounces baby arugula
- 3 mini cucumbers, sliced
- 5 radishes, thinly sliced
- 1 cup roughly-chopped fresh herbs (I used a mix of basil, dill and mint)
- 1/2 cup crumbled feta cheese
- 1 batch shallot vinaigrette
Instructions
- Prep oven and baking sheet. Heat oven to 400°F. Line a large baking sheet with parchment paper.
- Cook the bread. Add the croutons to a large mixing bowl and drizzle evenly with 2 tablespoons of the olive oil. Toss to combine. Arrange the croutons in an even layer on the baking sheet and season generously with salt and pepper. Bake for 10-12 minutes, or until the croutons are lightly golden and crispy.
- Cook the asparagus. While the croutons are baking, toss the asparagus with the remaining oil in the same mixing bowl until combined. Once the croutons have finished baking, transfer them to a large serving bowl. Add the asparagus to the same baking sheet, season with salt and pepper, then roast for 7-8 minutes or until crisp-tender.
- Toss. Add the cooked asparagus, arugula, cucumbers, radishes, fresh herbs and feta cheese to the serving bowl and drizzle evenly with the shallot vinaigrette. Toss to combine.
- Serve. Serve immediately and enjoy!
Notes
Recipe adapted from Bon Appetit.