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A big wood bowl of panzanella salad with Roasted Spring Vegetables of potato, asparagus, cucumber, and radish, topped with olive oil, lemon juice, salt, pepper, and fresh herbs like dill or mint

Spring Panzanella

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yield: 4 people


If you have a microplane, use it to grate the garlic.


  • 2 heaping cups torn bread from a European-style chewy loaf
  • 1/4 cup olive oil, divided
  • Salt and ground black pepper
  • 1 clove garlic, finely grated
  • 1 bag (about 5 oz) arugula
  • 1/2 small red onion, thinly sliced
  • 1/2 recipe each: carrots, asparagus, potatoes, and radishes (or fennel) from Roasted Spring Vegetables
  • 1/2 cup each: fresh mint and dill leaves
  • Up to 2 tablespoons juice from a large lemon


  • Heat a large skillet over medium heat; toss bread with 1 1/2 tablespoons of oil, a pinch of salt, and a few grinds of pepper. Reduce heat to medium-low and add bread to hot skillet; toast, stirring frequently, until bread is crisp and spotty brown, about 10 minutes. Turn off skillet and add garlic, stirring to help the garlic gently perfume the croutons.
  • Place arugula, red onion, roasted vegetables, mint, and dill in a large salad bowl. Drizzle with remaining olive oil and season with salt and pepper. Toss to coat; taste and adjust seasonings. Drizzle in a tablespoon or so of lemon juice. Toss to coat; taste and adjust seasonings drizzling in a little more lemon juice as needed.