There’s no denying that panzanella made with peak-season juicy tomatoes and crispy-gone-soggy bread is one of summer’s greatest dishes. But we don’t think we should have to wait until the weather warms to enjoy such an iconic dish. Enter this herbaceous, crunchy version that features all of our favorite spring vegetables, a tangy buttermilk dressing, and slabs of bread fried in olive oil. You be the judge, but we think it’s just as satisfying and delicious as the original. (Can’t find some of the vegetables? No problem! Double up on what’s available—just aim for about the same amount of green things overall.)
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Finely grate garlic and the zest of 1 lemon into a large bowl. Slice both lemons in half and squeeze their juice into the bowl. Add buttermilk and 6 Tbsp. oil and whisk to combine. Season dressing with salt and lots of pepper.
Step 2
Lightly crush cucumber on a cutting board with a rolling pin or wine bottle. Add cucumber, scallions, and peas to dressing and toss well to combine. Let sit while you fry the bread and asparagus.
Step 3
Pour remaining 2 Tbsp. oil into a skillet large enough to fit both slices of bread in a single layer. Add bread and set over medium heat. Cook, undisturbed, until golden brown and crisp underneath, about 5 minutes. Turn bread over and cook just to lightly fry on the other side, about 2 minutes. Season both sides of bread with salt. Transfer to a plate.
Step 4
Arrange asparagus in same skillet, season with salt, and increase heat to medium-high. Cook, tossing occasionally, until bright green and blistered in some spots, but still crisp-tender, about 3 minutes. Add to salad.
Step 5
Tear bread into 1½” pieces and add to salad. Toss to evenly coat and help bread soak up some of the dressing. Taste and season with more salt and pepper as needed. Add herbs to salad and toss once more.
Step 6
Divide salad among shallow bowls, reserving any dressing and juices that pool at the bottom of bowl. Break feta into large pieces and nestle into salad in each bowl. Drizzle reserved dressing and juices over.
