Spring Panzanella Salad

Spring Panzanella Salad

(serves 4)

Recipe by our friend Andrea Bemis

This “greened” up version of the Italian classic tomato and bread salad is a wonderful way to incorporate all those lovely early spring greens. This salad is bright, light and pairs wonderfully with Amity Vineyards Bass Hill Pinot.


  • 1 loaf of sourdough bread, torn into bite size pieces
  • ¼ cup extra virgin olive oil (plus extra for brushing the bread)
  • ¼ cup red wine vinegar
  • fat pinch of fine sea salt
  • 1 ½ pounds asparagus
  • 10-ounces fresh or frozen green peas
  • ½ of a red onion, thinly sliced
  • 4 radishes, thinly sliced
  • 2 cups arugula
  • 3/4 cup crumbled feta cheese
  • ½ cup chopped fresh herbs (dill, parsley, basil)
  • salt and pepper to taste



  1. Preheat the oven to 350F. Brush the bread with a little olive oil and place on a baking sheet. Bake for about 12 minutes or until lightly browned and crisp.
  2. In a bowl whisk together the ¼ cup olive oil with the vinegar and a fat pinch of salt.
  3. Bring a large pot of water to a boil. Add the asparagus and peas. Blanch for 3 minutes. Drain and rinse under cold water.
  4. In a large bowl add the toasted bread, onion, arugula, cheese, and herbs. Toss in the asparagus, peas and radishes. Drizzle with the dressing. Season to taste with salt and pepper.

Spring Panzanella

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