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+ servings

Summer Panzanella

This summer panzanella is fresh, hearty, tangy, summery, & perfectly flavored. With a dozen ingredients and 30 minutes, you can have this salad on your table effortlessly and quickly
Prep Time15 mins
Active Time5 mins
Total Time20 mins
Course: Entrée, Salad, Side
Cuisine: Dairy Free, Gluten Free, Nut Free, Vegan
Yield: 4 salads



  • 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.


Nutrition Information is a rough estimate of the 1/4 of the recipe.


Serving: 1salad of 4 | Calories: 442kcal | Carbohydrates: 30g | Protein: 9.8g | Fat: 24.9g | Saturated Fat: 5.4g | Sodium: 828mg | Fiber: 8g | Sugar: 12.2g