Panzanella Salad
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4.9
39 reviews
Excellent
Panzanella Salad
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This Spring Panzanella Salad is loaded with spring's best snap peas, asparagus, and cucumbers. Then that all gets mixed with garlicky croutons, salty chunks of feta, crispy shallots, and a lemon vinaigrette for good measure.
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Ingredients
For the Salad
- 1 English cucumber halved and sliced
- 1 cup sugar snap peas trimmed and thinly sliced on a diagonal
- 1 bunch asparagus trimmed and sliced on a diagonal into 2-inch pieces
- ¼ cup Dill
- ¼ cup chives
- ¼ cup basil
- ¼ cup mint
- 4-6 ounces feta crumbled into large chunks
- Maldon sea salt and freshly cracked black pepper to taste
For the Torn Croutons
- ½ loaf focaccia bread
- ¼ cup olive oil
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
For the Lemon Vinaigrette
- 1 small shallot roughly chopped
- 1 clove garlic
- ½ cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the Crispy Shallots
- 1 small shallot finely sliced
- olive oil
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Instructions
For the Blanched Veggies
- Bring a large pot of water to a boil. Fill a large bowl with ice water and set it aside. Add the trimmed snap peas and asparagus to the boiling water and cook until they turn bright green but remain crisp tender, about 2-4 minutes. Then drain the water and place the vegetables into the ice bath to stop the cooking process.
For the Croutons
- Preheat the oven to 425 degrees F. Tear the bread into bite sized pieces. Transfer to a baking sheet and drizzle with olive oil and season with salt and garlic powder. Place the baking sheet into the oven and toast until the bread is crisp. Remove and use on the salad as needed.
For the Crispy Shallots
- Line a plate with a double layer of paper towels.
- Combine shallots and oil in a medium saucepan. Turn heat to high and cook, stirring frequently, until shallots begin to bubble, 2 to 3 minutes. Continue cooking, stirring constantly as the shallots fry to ensure even cooking, until shallots turn pale golden brown, 8 to 10 minutes longer. Carefully remove the shallots with a strainer and transfer to the paper towel lined plate. IT IS SO IMPORTANT TO START THE OIL FROM COLD
For the Vinaigrette
- Combine everything in a small bowl and whisk until combined. Adjust salt and pepper as needed.
To Assemble
- On a large platter, arrange the cucumbers, peas, asparagus and herbs with the torn croutons and chunks of feta cheese. Season with salt and pepper and drizzle with the vinaigrette. Top with more herbs and the crispy shallots and serve.
Notes
- it is SO IMPORTANT to start the oil from COLD.
- When making the crispy shallots it is SO IMPORTANT to start the oil from COLD.
- I used focaccia bread for the croutons, but you could use any french bread, sourdough, ciabatta, or anything else along those lines.
Nutrition Information
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Calories
601kcal
(30%)
Carbohydrates
38g
(13%)
Protein
13g
(26%)
Fat
46g
(71%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
4g
Monounsaturated Fat
29g
Cholesterol
25mg
(8%)
Sodium
2345mg
(98%)
Potassium
522mg
(15%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
1852IU
(37%)
Vitamin C
32mg
(36%)
Calcium
217mg
(22%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 601 kcal
% Daily Value*
| Calories | 601kcal | 30% |
| Carbohydrates | 38g | 13% |
| Protein | 13g | 26% |
| Fat | 46g | 71% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 29g | 145% |
| Cholesterol | 25mg | 8% |
| Sodium | 2345mg | 98% |
| Potassium | 522mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1852IU | 37% |
| Vitamin C | 32mg | 36% |
| Calcium | 217mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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