Spring panzanella (asparagus and feta with mint) from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 235) by Samin Nosrat

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Accompaniments: Buttermilk-marinated roast chicken

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Barb_N on May 06, 2026

    I love this flavor profile. I skimped on the asparagus which was a mistake. I added cubed chicken. I would increase the mint significantly next time, it wasn’t evident.I also thought the croutons did not have enough moisture. Typically panzanella is made with stale bread not toasted bread. I would have needed a triple recipe of the vinaigrette to get them as moist as I expect.

  • joeljkp on May 03, 2026

    Fantastic spring salad. We made the full thing - croutons, vinaigrette, everything, and it was totally delicious.

  • abigayle_d5od7q on April 05, 2026

    I found the short soak to be insufficient on the very crispy croutons. Make the croutons at 3/4" and soak overnight. Double mint.

  • Ishie1013 on May 05, 2022

    I overcooked the torn croutons a little, but this was still wonderful! The whole "tastes like a summer sea" philosophy of hers led to this being the most perfectly salted asparagus I've ever made.

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