Spring Panzanella Salad

Yield: 6 servings

Spring Panzanella Salad

Prep time: 40 MinCook time: 40 MinTotal time: 1 H & 20 M


  • 1 TB Chopped Chives
  • 1 Lemon, zested and juiced
  • 2 tsp Red Wine Vinegar
  • 1 TB Grainy Mustard
  • 1/2 cup Olive Oil
  • Kosher Salt, to taste
  • 4-5 cups Sourdough Bread, cubed into 2 inch pieces
  • 1 Stalk of Asparagus, cut into 2 inch pieces
  • 1 cup Radishes, quartered
  • 1 cup Fennel, thinly sliced
  • 8 oz Feta Cheese, cubed
  • 3 cups Arugula
  • 5 Basil Leaves, thinly sliced
  • Olive Oil
  • Kosher Salt


  1. Combine all dressing ingredients and set aside.
  2. Heat oven to 400F.
  3. Toss bread with olive oil and salt and spread onto a baking sheet. Bake for 30 minutes, until bread is crisp and golden brown.
  4. Toss asparagus in olive oil and salt and roast in the oven at 400F for 8 minutes.
  5. Once the croutons and asparagus have cooled to room temperature toss all ingredients together with the dressing and season with kosher salt to taste.
  6. Toss ingredients with dressing about 20 minutes before serving so the croutons can absorb the dressing.
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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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