Asparagus, Cucumber, and Herbs Panzanella

Name: Asparagus, Cucumber, and Herbs Panzanella
Prep time: 40 min
Total time: 4 h 40 min
Yield: 4 - 6 serving(s)
Ingredients: 8 oz. sourdough or country-style bread, torn into bite-size pieces; 4 tbsp. plus 1/3 cup olive oil, divided; Kosher salt and freshly ground black pepper; 1 lb. asparagus, trimmed and chopped; 3 tbsp. champagne vinegar; 2 tsp. finely chopped fresh dill; 1 medium tomato, chopped; 1/4 red onion, sliced; 4 small Persian cucumbers, sliced; 1/4 c. fresh flat-leaf parsley, roughly chopped; 1/2 c. fresh basil; 1 c. arugula

This hearty spring salad is a great way to kick of spring dinner!

By Christopher MichelPublished: Mar 2, 2024

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a bowl of asparagus, cucumber, and herbs panzanella

Becky Luigart-Stayner for Country Living

Yields:

4 - 6 serving(s)

Prep Time:

40 mins

Total Time:

4 hrs 40 mins

We're big fans of panzanella. (We love it with mushrooms, with cabbage, with salmon....) The rustic torn-and-toasted bread hits that sweet spot between unfussy and elegant, that makes it perfect as a dinner-party starter, or just a weeknight dinner.

This version puts one of our favorite spring vegetables—asparagus—at center stage, building an herby, spicy salad around it, and making a bright vinaigrette that perfectly complements the flavors.

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Ingredients

8 oz. sourdough or country-style bread, torn into bite-size pieces
4 Tbsp. plus 1/3 cup olive oil, divided
Kosher salt and freshly ground black pepper
1 lb. asparagus, trimmed and chopped
3 Tbsp. champagne vinegar
2 tsp. finely chopped fresh dill
1 medium tomato, chopped
1/4 red onion, sliced
4 small Persian cucumbers, sliced
1/4 cup fresh flat-leaf parsley, roughly chopped
1/2 cup fresh basil
1 cup arugula

Directions

1. Step 1Preheat oven to 425°F. Toss together bread and 3 tablespoons oil on a rimmed baking sheet. Season with salt. Toss together asparagus and 1 tablespoon oil on a second rimmed baking sheet. Season with salt and pepper. Roast until bread is toasted and asparagus is crisp-tender, 8 to 10 minutes; cool.
2. Step 2Whisk together vinegar, dill, and remaining 1/3 cup oil in a bowl. Season with salt and pepper. Add tomato, onion, cucumbers, bread, and asparagus, and toss to combine. Add parsley, basil, and arugula, and toss to coat. Serve immediately or chill up to 4 hours.

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