Think you need peak tomatoes to make a great panzanella? Think again. This spring version swaps in crisp asparagus, snap peas, and cucumbers, all tossed with a tangy buttermilk dressing and finished with golden olive-oil-fried bread. Smashing the cucumbers creates nooks and crannies to soak up the dressing, so every bite is extra flavorful. It’s bright, herbaceous, hearty enough for dinner—and every bit as satisfying as classic tomato panzanella.
Tips for spring panzanella
No buttermilk? Thin plain or Greek yogurt with a little milk or water until pourable. (Read more about the rules of substituting buttermilk →)
Swap the veg: Smashed green beans (or blistered ones) or thinly sliced radishes and fennel are great here. If you can’t get your hands on fresh snap peas or asparagus, double up on something else. Replace the scallions with ramps (wild spring leeks). Just aim for about the same amount of spring vegetables overall.
Bulk it up: Top your panzanella with sliced grilled chicken thighs or a poached egg.
More spring recipes →
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Revitalize your taste buds with spicy radishes, earthy mushrooms, and all the rhubarb you can eat.
Shaved into a salad, roasted until crispy, or puréed into soup, our best asparagus recipes celebrate spring’s most iconic spears.
Fritters that’ll make you forget about onion rings, a spring take on scampi, and pasta galore.
Recipe information
Total Time
25 minutes
Yield
4 servings
Ingredients
1
1–2
¼
8
1
4
6
2
1
1
4
Need to make a substitution?
Preparation
Step 1
Finely grate 1 large garlic clove and the zest of 1 lemon into a large bowl. Slice lemon in half and squeeze the juice into the bowl. Add ¼ cup buttermilk and 6 Tbsp. extra-virgin olive oil. Season dressing with kosher salt and lots of freshly ground black pepper and whisk to combine. Taste dressing and add the juice of remaining lemon to taste (dressing should be bright and tangy).
Step 2
Gently smash 1 English hothouse cucumber, ends trimmed and halved lengthwise, with a rolling pin, meat mallet, or the flat side of a chef’s knife just to break open; tear or cut into bite-size pieces and add to bowl with dressing. Add 4 scallions, thinly sliced on a diagonal, and 6 oz. sugar snap peas, trimmed, thinly sliced on a diagonal; toss well to combine. Let sit while you fry the bread and asparagus.
Step 3
Pour remaining 2 Tbsp. extra-virgin olive oil into a skillet large enough to fit two 1"-thick slices round country-style bread in a single layer. Add bread and set over medium heat. Cook, undisturbed, until golden brown and crisp underneath, about 5 minutes. Flip bread and cook to lightly fry on the other side, about 2 minutes. Season both sides of bread with kosher salt. Transfer to a plate.
Step 4
Arrange 1 bunch asparagus, trimmed, sliced on a diagonal into 2" pieces in same skillet, season with kosher 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 fried 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, pepper, and lemon juice as needed. Add 1 cup (packed) tender herb leaves with tender stems to salad and toss once more. Divide salad among shallow bowls, reserving any dressing and juices that pool at the bottom of bowl. Break 4 oz. feta into large pieces and nestle into salad in each bowl. Drizzle reserved dressing and juices over.