Asparagus Panzanella Salad

Asparagus panzanella is a unique springtime take on a traditional summer salad. You’ll love this delightful salad of crisp asparagus, from-scratch croutons, fresh mint, and feta cheese!

At a glance

What stands out: This panzanella salad is so satisfying and it’s packed with flavor. If you make the croutons ahead, the salad can be made in no time.

How long it takes: 20 minutes
Equipment you’ll need: small bowl and whisk (or small jar), large pan and colander, salad bowl
Servings: 4

Anyone else ready for spring? We sure am! Already, the robins are returning and the trees are budding, welcome harbingers of spring. The longer days allow an after dinner stroll and it seems as if nature is holding its breath, ready to burst into spring.

Invite spring into your home with this asparagus panzanella salad! Asparagus is an early spring crop, spears slowly emerging from the barren ground, dark green and stately. And it’s oh so tasty and tender. A special treat for sure.

While panzanella is traditionally a summer salad made with ripe red tomatoes, we're bringing you a panzanella that celebrates spring with green asparagus, fresh green mint leaves, and green parsley. Notice a repetition there? Green, green, green! A color we’ve been missing all winter.

Welcome spring with asparagus panzanella! We promise you won’t miss the tomatoes a bit. Be patient, tomatoes, you’ll get your turn soon.

About this Asparagus Panzanella Salad

What is panzanella? Traditionally a Tuscan chopped salad, panzanella is made of stale bread chunks, sliced onions, and ripe tomatoes, soaked in a vinegar/olive oil dressing. It’s a thrifty and rich way to use leftover bread, which may be a little hard and crusty but still evenly edible, especially when made into a panzanella.

From-scratch croutons: We've been making from-scratch croutons using dry bread for ages. Once you try them, you won’t ever go back to store bought croutons. We give the croutons a starring role in this asparagus panzanella. The croutons can be made ahead of time or right before you make the salad. Either way is fine.

From-scratch vinaigrette: The vinaigrette dressing for this salad is also from-scratch. We like to use red wine vinaigrette which is a breeze to whip up. Make it before you get started on the rest of the salad.

How Do You Pick The Reliable Asparagus?

Look for a nice fresh bunch of asparagus at the market. It should be crisp and dark green, not limp, wrinkly, or yellowed. The tips should be tightly closed. If they are starting to flower, the asparagus is past its prime. Both thin and thick spears are evenly acceptable. Asparagus is plentiful in the spring and usually on sale. Enjoy it while it’s available because the season is short.

Make Your Panzanella Salad

Blanch the asparagus. Get a pot of water boiling on the stove and prepare the asparagus. Snap off the woody ends and cut the asparagus spears into bite-sized pieces. Blanch the asparagus in the boiling water briefly. Drain, give it an ice water bath, and drain again.

How to Prep Asparagus

Begin by snapping off the woody ends of the asparagus spears. If you haven’t done this before, simply hold one stalk in your hands and snap off the bottom end where it naturally breaks. Sometimes you’ll snap off a pretty big piece, other times hardly anything. You’ll get a feel for it quickly. Discard the end; it will be woody and tough.

Prepare the vinaigrette. Simply combine minced shallot, red wine vinegar, olive oil, a pinch of sugar, salt and pepper in a small bowl. Whisk the dressing until it’s blended (emulsified). If you prefer, you can combine the vinaigrette ingredients in a small jar with a lid; shake it until combined.

Assemble the salad. When you’re ready to serve the salad, combine the croutons, asparagus, red onions, mint and parsley leaves, and feta cheese in a large bowl. Pour in the vinaigrette and stir lightly. Serve immediately.

Enjoy your spring time asparagus panzanella! Our mouth is watering just thinking about this salad.

Before you start

Make It Your Own

• Make it vegan. Panzanella is naturally vegetarian friendly but it’s straightforward to mix it vegan, too. Simply omit the feta cheese or use a non-dairy substitute.
• Use a vinaigrette of your choice, either store bought or from-scratch. Red wine vinaigrette is traditional but feel free to use what you like best.
• Sub in dry bread for the croutons. Substitute dry bread, torn or cut into cubes, for an easier alternative.
• Roast the asparagus instead of blanching it. If you prefer roasted asparagus, try straightforward air fryer asparagus or oven roasted asparagus in this salad.
• Not a fan of asparagus? Substitute green beans or broccoli.

Make-Ahead Ideas

If you like to food prep, prepare the components of the panzanella ahead of time. Make the croutons and, after cooling thoroughly, store in a tightly covered container for up to a week. Make the vinaigrette a day ahead and store in the refrigerator. Allow to come to room temp before using and shake well. The asparagus could be blanched, chilled, and stored in the refrigerator a day in advance.

Once you mix the salad, it’s best eaten immediately.

Keeping leftovers

If there are leftovers, cover tightly and store in the refrigerator for a day. The bread in the salad will be a little softer, possibly a bit mushy, but the taste will be fine.

Free Meal Plan

Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #63. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. We add a new meal plan weekly.

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Spring Salads

• Yield: 4 servings
• Prep: 20 minutes
• Cook: 3 minutes
• Total: 23 minutes

Ingredients

For the dressing

• 3 tablespoons minced shallot
• ½ cup red wine vinegar
• ¾ cup extra virgin olive oil
• 1 ½ teaspoons granulated sugar
• ¾ teaspoon kosher salt
• ¼ teaspoon coarse ground black pepper (more to taste)

For the salad

• 1 ½ pounds asparagus (1 bunch), woody ends trimmed or broken off
• ¼ large red onion, sliced thinly (see note)
• 20 large mint leaves, torn into small pieces
• 1 cup lightly packed fresh Italian parsley leaves
• 4 ounces crumbled feta cheese
• 4 cups homemade croutons

Method

1. Bring a large pot of salted water to a boil over high heat. Meanwhile, cut trimmed asparagus into 1-inch pieces. Boil asparagus for 3 minutes, or until just tender and bright green. Drain and immerse asparagus in an ice bath to immediately stop cooking and retain vibrant color. Drain well and pat dry.
2. Combine shallots and vinegar in a small jar or bowl; let set for 15 minutes. Add olive oil, sugar, salt, pepper, and whisk or shake to combine. Adjust seasonings as needed.
3. In a large bowl, combine asparagus, onions, mint, parsley, feta, and croutons. Mix with vinaigrette, stirring lightly until combined.
4. Best served immediately, but can be stored in the fridge for up to one day.

Notes

We soak our onions in ice water before adding them to the salad. It’s optional, but it takes the strength of them down a notch and prevents them from being overwhelming.

To make this salad vegan, omit the feta cheese or use a non-dairy substitute.

Instead of red wine vinaigrette, use a dressing of your choice, either store bought or from-scratch.

Instead of croutons, you could substitute dry bread, torn or cut into cubes.