Asparagus Cucumber and Herbs Panzanella recipe

There’s something magical about a dish that effortlessly bridges the gap between healthy and utterly delicious. This Asparagus, Cucumber, and Herbs Panzanella is exactly that kind of recipe. It wasn’t just a meal; it was an experience. The first time I made it, skeptical glances turned into surprised smiles and then, quite frankly, a near-silent dinner except for the appreciative murmurs. My kids, usually wary of anything green that isn’t peas, were devouring the asparagus and cucumber, happily dunking crusty bread into the bright, herby dressing. The freshness of the vegetables, the satisfying chew of the toasted bread, and the vibrant, zesty dressing – it all came together in perfect harmony. This panzanella is now a regular feature in our spring and summer rotation, a testament to its simplicity, versatility, and undeniable flavor. It’s a dish that sings of sunshine and fresh produce, and I’m thrilled to share this recipe with you, hoping it brings as much joy to your table as it has to mine. Get ready to discover your new favorite way to enjoy seasonal vegetables!

Ingredients for Asparagus, Cucumber, and Herbs Panzanella

This vibrant Panzanella salad is all about fresh, high-quality ingredients. Using the best produce you can find will truly elevate the flavors of this dish. Here’s what you’ll need to create this delightful salad:

• For the Salad:
  • 1 pound Asparagus: Choose firm, bright green asparagus spears. Look for spears that are relatively uniform in thickness for even cooking. Thinner spears will cook faster.
  • 1 large English Cucumber: English cucumbers are preferred as they have fewer seeds and a thinner skin, making them less watery and more palatable in salads. If using a regular cucumber, you may want to peel it and remove some of the seeds.
  • 1 large Red Onion: Red onion adds a lovely sharpness and slight sweetness. You can also use shallots for a milder flavor.
  • 1 cup Day-Old Crusty Bread: Ciabatta, sourdough, or baguette work wonderfully. Day-old bread is key because it will soak up the dressing without becoming mushy. Avoid soft sandwich bread.
  • 1 cup Cherry or Grape Tomatoes: Choose ripe and flavorful tomatoes for a burst of sweetness and acidity. Halve or quarter them depending on their size.
  • ½ cup Fresh Parsley: Flat-leaf parsley (Italian parsley) is preferred for its robust flavor, but curly parsley can also be used.
  • ¼ cup Fresh Basil: Fresh basil adds a sweet, peppery, and slightly anise-like flavor that complements the other herbs and vegetables beautifully.
  • ¼ cup Fresh Mint: Mint brings a refreshing coolness and brightness to the salad, balancing the richness of the dressing and the earthiness of the asparagus.
  • Optional: ½ cup Kalamata Olives (pitted and halved): Kalamata olives add a salty, briny flavor that enhances the Mediterranean vibe of the Panzanella.
  • Optional: ¼ cup Feta Cheese (crumbled): Feta cheese provides a salty, tangy, and creamy element that works wonderfully with the vegetables and herbs. For a vegan option, omit the feta or use a vegan feta alternative.
• For the Lemon-Herb Vinaigrette:
  • ¼ cup Extra Virgin Olive Oil: Use a good quality extra virgin olive oil for the best flavor.
  • 3 tablespoons Fresh Lemon Juice: Freshly squeezed lemon juice is crucial for the bright, zesty flavor of the dressing.
  • 1 tablespoon White Wine Vinegar: White wine vinegar adds a touch of acidity and complexity to the vinaigrette. You can substitute with red wine vinegar or apple cider vinegar if needed.
  • 1 tablespoon Dijon Mustard: Dijon mustard emulsifies the dressing and adds a subtle tang and depth of flavor.
  • 1 clove Garlic (minced): Freshly minced garlic adds a pungent and aromatic element to the dressing.
  • 1 teaspoon Dried Oregano: Oregano provides a warm, slightly peppery, and aromatic Mediterranean flavor.
  • ½ teaspoon Salt: Adjust to taste. Kosher salt or sea salt are recommended.
  • ¼ teaspoon Black Pepper: Freshly ground black pepper is preferred.
  • Pinch of Red Pepper Flakes (optional): For a touch of heat, add a pinch of red pepper flakes.

Instructions: Making Your Asparagus, Cucumber, and Herbs Panzanella

This Panzanella recipe is surprisingly easy to make, requiring just a few simple steps. Follow these instructions for a perfectly balanced and flavorful salad:

1. Prepare the Asparagus:
   • Trim the Asparagus: Snap off the tough woody ends of the asparagus spears. They will naturally break where they become tender.
   • Cook the Asparagus (Choose your method):
     • Grilling (Recommended for smoky flavor): Preheat your grill to medium heat. Toss the asparagus with 1 tablespoon of olive oil, salt, and pepper. Grill for 3-5 minutes, turning occasionally, until tender-crisp and slightly charred.
     • Roasting (Easy oven method): Preheat your oven to 400°F (200°C). Toss the asparagus with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 8-12 minutes, or until tender-crisp.
     • Blanching (For bright green and crisp asparagus): Bring a pot of salted water to a boil. Prepare an ice bath. Blanch the asparagus for 2-3 minutes, until bright green and slightly tender-crisp. Immediately plunge them into the ice bath to stop the cooking process. Drain well.
   • Cut the Asparagus: Once cooked and slightly cooled, cut the asparagus spears into 1-2 inch pieces.
2. Prepare the Bread:
   • Cube the Bread: Cut the day-old bread into 1-inch cubes.
   • Toast the Bread (Choose your method):
     • Oven Toasting (Recommended for even toasting): Preheat your oven to 350°F (175°C). Toss the bread cubes with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Bake for 8-12 minutes, or until golden brown and crisp, flipping halfway through.
     • Skillet Toasting (Quick and easy stovetop method): Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the bread cubes and cook, tossing frequently, until golden brown and crisp on all sides.
   • Let the Bread Cool: Allow the toasted bread cubes to cool completely before adding them to the salad. This will help them maintain their crispness.
3. Prepare the Vegetables and Herbs:
   • Dice the Cucumber: Dice the English cucumber into ½-inch cubes.
   • Thinly Slice the Red Onion: Thinly slice the red onion. To mellow the sharpness, you can soak the sliced red onion in cold water for 10-15 minutes, then drain well.
   • Halve or Quarter the Tomatoes: Halve cherry tomatoes or quarter grape tomatoes.
   • Chop the Fresh Herbs: Roughly chop the fresh parsley, basil, and mint.
   • Prepare Optional Ingredients: If using, halve the Kalamata olives and crumble the feta cheese.
4. Make the Lemon-Herb Vinaigrette:
   • Whisk the Dressing Ingredients: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, white wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, black pepper, and red pepper flakes (if using). Whisk until the dressing is emulsified and well combined.
   • Taste and Adjust Seasoning: Taste the dressing and adjust seasoning as needed. You may want to add more lemon juice for acidity, salt for flavor, or pepper for spice.
5. Assemble the Panzanella Salad:
   • Combine Vegetables and Herbs: In a large bowl, combine the cooked asparagus, diced cucumber, sliced red onion, halved tomatoes, chopped parsley, basil, and mint. Add the optional Kalamata olives and feta cheese if using.
   • Add the Dressing: Pour the lemon-herb vinaigrette over the vegetables and herbs. Toss gently to coat everything evenly.
   • Add the Toasted Bread: Add the cooled toasted bread cubes to the salad. Gently toss to combine, being careful not to crush the bread.
   • Let the Salad Sit (Optional but Recommended): For the best flavor and texture, let the Panzanella salad sit at room temperature for 15-30 minutes before serving. This allows the bread to soak up some of the dressing and the flavors to meld together. However, don’t let it sit for too long, or the bread will become too soggy.
6. Serve and Enjoy: Serve the Asparagus, Cucumber, and Herbs Panzanella immediately or within a few hours. Garnish with extra fresh herbs or a drizzle of olive oil if desired.

Nutrition Facts for Asparagus, Cucumber, and Herbs Panzanella

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Servings: Approximately 6 servings

Per Serving (Estimated):

• Calories: 250-350 kcal
• Protein: 5-7 grams
• Fat: 15-20 grams
  • Saturated Fat: 2-3 grams
  • Monounsaturated Fat: 10-12 grams
  • Polyunsaturated Fat: 2-3 grams
• Cholesterol: 0 mg
• Sodium: 300-400 mg
• Carbohydrates: 25-35 grams
  • Fiber: 4-6 grams
  • Sugar: 5-8 grams
• Vitamin A: High
• Vitamin C: High
• Vitamin K: High
• Folate: Good source
• Potassium: Good source

Key Nutritional Benefits:

• High in Fiber: The vegetables and whole grain bread provide a good amount of dietary fiber, which aids in digestion, promotes satiety, and helps regulate blood sugar levels.
• Rich in Vitamins and Minerals: Asparagus, cucumber, and tomatoes are packed with essential vitamins and minerals, including Vitamin A, Vitamin C, Vitamin K, and potassium.
• Healthy Fats: Extra virgin olive oil provides heart-healthy monounsaturated fats and antioxidants.
• Antioxidant-Rich: The colorful vegetables and herbs are rich in antioxidants, which help protect the body against cell damage.
• Relatively Low in Calories: While calorie count can vary, Panzanella is generally a lighter and more nutritious option compared to heavier salads or pasta dishes.
• Vegetarian-Friendly: This recipe is naturally vegetarian and can easily be made vegan by omitting the feta cheese.

Preparation Time for Asparagus, Cucumber, and Herbs Panzanella

• Prep Time: 25-30 minutes (including vegetable preparation, bread cubing, and dressing making)
• Cook Time: 10-20 minutes (depending on the asparagus and bread toasting method chosen)
• Total Time: 35-50 minutes

This Panzanella salad is relatively quick to prepare, especially if you opt for roasting or grilling the asparagus and oven-toasting the bread. It’s a great recipe for weeknight dinners or weekend gatherings when you want a flavorful and healthy dish without spending hours in the kitchen.

How to Serve Asparagus, Cucumber, and Herbs Panzanella

This versatile Panzanella salad can be enjoyed in numerous ways, making it a fantastic addition to various meals and occasions. Here are some ideas for serving your Asparagus, Cucumber, and Herbs Panzanella:

• As a Light Lunch:
  • Enjoy a generous bowl of Panzanella on its own for a satisfying and healthy lunch.
  • Pair it with a light soup, such as gazpacho or a chilled cucumber soup, for a more substantial meal.
• As a Side Dish:
  • Serve Panzanella alongside grilled or roasted chicken, fish, or steak. The fresh flavors and textures complement richer proteins beautifully.
  • It’s a perfect side dish for barbecues and summer cookouts, offering a refreshing contrast to grilled meats.
  • Bring it to potlucks and picnics – it travels well and is always a crowd-pleaser.
• As a Vegetarian Main Course:
  • Add protein to make it a more substantial vegetarian main course. Consider adding:
    • Grilled Halloumi Cheese: Grilled halloumi adds a salty, savory element that pairs wonderfully with the vegetables.
    • Cannellini Beans or Chickpeas: Add drained and rinsed canned cannellini beans or chickpeas for plant-based protein and fiber.
    • Hard-Boiled Eggs: Sliced hard-boiled eggs provide protein and richness.
    • Grilled or Roasted Tofu or Tempeh: For a vegan protein boost, add grilled or roasted tofu or tempeh cubes.
• As an Appetizer or Starter:
  • Serve smaller portions of Panzanella as a vibrant and flavorful appetizer before a main course.
  • Present it in small bowls or on crostini for an elegant appetizer option.
• Serving Temperature:
  • Panzanella is best served at room temperature. Avoid serving it straight from the refrigerator, as the flavors will be muted.
• Garnishes:
  • Freshly chopped herbs (parsley, basil, mint)
  • A drizzle of extra virgin olive oil
  • A sprinkle of flaky sea salt
  • A squeeze of fresh lemon juice
  • Shaved Parmesan cheese (if not vegan)

No matter how you choose to serve it, Asparagus, Cucumber, and Herbs Panzanella is a delightful dish that is sure to impress with its fresh flavors and vibrant colors.

Additional Tips for the Best Asparagus, Cucumber, and Herbs Panzanella

To ensure your Panzanella is a resounding success, keep these helpful tips in mind:

• 1. Use Day-Old Bread: This is crucial for Panzanella. Day-old bread is drier and will absorb the dressing without becoming overly soggy. If you only have fresh bread, you can dry it out by cubing it and leaving it uncovered at room temperature for a few hours, or lightly toasting it in a low oven to remove some moisture.
• 2. Don’t Oversoak the Bread: While you want the bread to soak up the dressing, you don’t want it to become mushy. Add the toasted bread to the salad just before serving, or shortly before, and toss gently. If you are making the salad ahead of time, you can keep the toasted bread separate and add it right before serving.
• 3. Adjust the Dressing to Your Taste: The lemon-herb vinaigrette is the star of this dish. Taste it and adjust the seasoning to your preference. If you like it more acidic, add more lemon juice or vinegar. For a richer flavor, add a touch more olive oil. If you prefer it spicier, increase the red pepper flakes or add a pinch of cayenne pepper.
• 4. Get Creative with Vegetables: While asparagus and cucumber are the featured vegetables, feel free to add other seasonal vegetables to your Panzanella. Consider adding:
  • Bell Peppers: Roasted or grilled bell peppers add sweetness and color.
  • Zucchini or Summer Squash: Grilled or roasted zucchini or summer squash adds a mild, slightly sweet flavor.
  • Artichoke Hearts: Marinated artichoke hearts provide a tangy and briny flavor.
  • Radishes: Thinly sliced radishes add a peppery crunch.
• 5. Make it Ahead (Partially): You can prepare several components of the Panzanella ahead of time to save time on the day of serving.
  • Cook the Asparagus: Asparagus can be cooked and stored in the refrigerator for up to a day in advance.
  • Toast the Bread: Toasted bread cubes can be stored in an airtight container at room temperature for up to 2 days.
  • Make the Dressing: The lemon-herb vinaigrette can be made and stored in the refrigerator for up to 3 days.
  • Prepare Vegetables and Herbs: You can chop the vegetables and herbs ahead of time, but it’s best to keep them separate and combine them just before assembling the salad to maintain freshness.
  • Assemble Just Before Serving: The best time to assemble the Panzanella is shortly before serving to prevent the bread from becoming soggy.

Frequently Asked Questions (FAQ) About Asparagus, Cucumber, and Herbs Panzanella

Q1: Can I make Panzanella ahead of time?

A: While Panzanella is best enjoyed fresh, you can prepare certain components ahead of time to save time. You can cook the asparagus, toast the bread cubes, and make the dressing in advance. Store them separately. Assemble the salad shortly before serving to prevent the bread from becoming soggy. If you need to assemble it a little ahead, toss the bread in just before serving and understand it will soften slightly over time.

Q2: I don’t have day-old bread. Can I use fresh bread?

A: Yes, you can use fresh bread, but you’ll need to dry it out a bit. Cube the fresh bread and either leave it uncovered at room temperature for a few hours to dry out, or lightly toast it in a low oven (around 250°F or 120°C) for 10-15 minutes to remove some of the moisture. This will help prevent the bread from becoming too mushy in the salad.

Q3: Can I substitute the herbs in this recipe?

A: Absolutely! Feel free to customize the herbs to your liking or what you have available. Other herbs that would work well in this Panzanella include:
* Chives: For a mild oniony flavor.
* Dill: For a fresh, slightly tangy flavor that pairs well with cucumber.
* Oregano (Fresh): In addition to dried, fresh oregano can be used for a more intense flavor.
* Thyme: For a slightly earthy and lemony flavor.
* Marjoram: For a milder, sweeter oregano-like flavor.

Q4: Is this Panzanella recipe vegetarian and vegan-friendly?

A: Yes, this Panzanella recipe is naturally vegetarian. To make it vegan, simply omit the feta cheese or use a vegan feta cheese alternative. All other ingredients are plant-based.

Q5: Can I add protein to make this a more substantial meal?

A: Definitely! Panzanella is a great base for adding protein to make it a more filling main course. Good protein additions include:
* Grilled Chicken or Fish: For a classic pairing.
* Grilled Halloumi Cheese: For a vegetarian option with salty and savory flavors.
* Cannellini Beans or Chickpeas: For plant-based protein and fiber.
* Hard-Boiled Eggs: For a simple and protein-rich addition.
* Grilled or Roasted Tofu or Tempeh: For a vegan protein boost.

Enjoy experimenting with this Asparagus, Cucumber, and Herbs Panzanella recipe and making it your own! It’s a dish that celebrates fresh, seasonal ingredients and is perfect for any occasion.

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