Raise your hand if you love big, hearty, salads, loaded with fresh veggies in the summer?
As I’ve mentioned before I am a fan of eating seasonally & purchasing my produce locally. In Western NY, green veggies are currently abundant—like asparagus, arugula, & green peas.
What better way to them then a big old, easy-to-make, salad? Especially one that requires only a dozen ingredients and 30 minutes to prepare.
Let’s make a summer panzanella salad!
This salad is the perfect balance of fresh veggies (with all the nutrients), chickpeas (for added protein), and toasted bread (to bulk it up!). Topped with a delicious lemon-dill dressing, my summer panzanella is more than a “light” side salad.
I love sharing this salad with friends, bringing to BBQs, or packing in little jars for weekday lunches. Arugula is a hearty green—unlike lettuce or spinach and the ingredients hold up well after competing the salad.
This summer panzanella is:
& perfectly flavored.
With a dozen ingredients and 30 minutes, you can have this salad on your table effortlessly and quickly.
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
- 1 bunch asparagus sliced into 1 inch spears
- 1 cup fresh green peas
- 4 cups arugula packed
- 1 6- ounce jar marinated artichoke hearts drained and roughly chopped
- 1 15- ounce can chickpeas drained and rinsed
- 3 slices gluten-free bread toasted and cubed
- 4 Tbsp. olive oil
- 2 Tbsp. fresh dill chopped
- 2 tsp. dijon mustard
- 2 Tbsp. lemon juice
- 1/4 tsp salt
- pinch black pepper
- Fill a medium-sized pot 3/4 full of water and bring to a boil. Add the asparagus and blanch for 2-3 minutes or until just tender.
- Remove asparagus from pot using slotted spoon. To the boiling water add the peas. Boil for 2 minutes and drain immediately.
- Add greens, artichoke hearts, chickpeas, and bread to a large bowl.
- Pat the boiled asparagus and peas dry with a clean towel and add to salad.
- In a small bowl, whisk together olive oil, dill, mustard, lemon juice, salt, and pepper. Taste and adjust flavors if needed.
- Pour dressing over salad and serve immediately. Leftovers will keep refrigerated in airtight container for a day or two, though best served immediately.