Description
This vibrant Summer Panzanella salad features crispy homemade sourdough croutons, roasted asparagus, fresh baby arugula, crisp cucumbers and radishes, fragrant fresh herbs, and tangy crumbled feta cheese. Finished with a zesty shallot vinaigrette, this refreshing Italian bread salad is perfect for warm weather dining, combining crunchy textures and bright flavors in a simple yet elegant dish.
Ingredients
For the Croutons and Veggies
- 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, to taste
- Freshly ground black pepper, to taste
- 3 ounces baby arugula
- 3 mini cucumbers, sliced
- 5 radishes, thinly sliced
- 1 cup roughly chopped fresh herbs (basil, dill, and mint mix)
- 1/2 cup crumbled feta cheese
For the Shallot Vinaigrette
- 1 small shallot, finely minced
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/3 cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Prep oven and baking sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Cook the bread: Place the torn sourdough croutons in a large mixing bowl and drizzle with 2 tablespoons of olive oil. Toss well to coat all pieces evenly. Spread the croutons in an even layer on the prepared baking sheet and season generously with salt and freshly ground black pepper. Bake for 10-12 minutes, or until the croutons turn lightly golden and crispy.
- Cook the asparagus: While the croutons bake, toss the sliced asparagus in the remaining 1 tablespoon of olive oil in the same mixing bowl until evenly coated. When the croutons have finished baking, transfer them to a large serving bowl. Place the asparagus on the same baking sheet, season with salt and pepper, and roast in the oven for 7-8 minutes until the asparagus is crisp-tender.
- Toss the salad: Add the roasted asparagus to the serving bowl with the croutons. Then add the baby arugula, sliced mini cucumbers, thinly sliced radishes, freshly chopped herbs, and crumbled feta cheese. Drizzle the entire salad with the shallot vinaigrette and toss gently to combine all ingredients evenly.
- Serve: Serve the Summer Panzanella immediately to enjoy the perfect balance of crispy bread, fresh vegetables, and tangy dressing at its best.
Notes
- Use day-old sourdough bread for the best texture in croutons.
- Feel free to swap in your favorite fresh herbs or vegetables based on seasonality.
- Make the shallot vinaigrette ahead; it keeps well refrigerated for up to 3 days.
- This salad is best enjoyed fresh to maintain the crunch of the croutons.
- For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
