Spring Panzanella Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh spring panzanella salad made with bread, arugula, asparagus, peas, cheese, and a simple vinaigrette. Toasted bread absorbs the dressing, creating a hearty salad perfect for brunch, lunch, or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
- 8 cups cubed artisan bread (cut into 1/2-inch pieces)
- 1 Half Stick
- 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
- 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)
- 1 tablespoon chopped chives
- 1 tablespoon chopped parsley
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 1163mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 260mg
- Calcium
- 122mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1163MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.