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Spring Panzanella
This vibrant spring panzanella salad recipe features crispy sourdough croutons, roasted asparagus, fresh veggies, herbs, feta, and a lemony shallot vinaigrette.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●mixing bowl
📝 Preparation Steps
1
Prep oven and baking sheet. Heat oven to 400°F. Line a large baking sheet with parchment paper.
2
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.
olive oil (divided)3 tablespoons
3
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.
4
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.
radishes (thinly sliced)5
5
Serve. Serve immediately and enjoy!
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