Spring panzanella

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves 4


By Samin Nosrat


For the croûtons

  • 450g/1lb day-old country or sourdough bread, crusts removed, torn into 2.5cm/1in pieces
  • 5 tbsp extra virgin olive oil

For the red wine vinaigrette

  • 1 tbsp finely chopped shallot
  • 2 tbsp red wine vinegar
  • 6 tbsp extra virgin olive oil

For the panzanella

  • ½ red onion, thinly sliced
  • 1 tbsp red wine vinegar
  • 675g/1lb 8oz asparagus, woody ends removed, cut into 4cm/1½in diagonal pieces
  • 24 large mint leaves, torn into small pieces
  • 85g/3oz feta
  • salt and freshly ground black pepper