Spring Panzanella Salad

Spring Panzanella Salad ~ golden, toasted whole grain bread cubes, fresh asparagus, tomatoes, artichokes + other seasonal vegetables lightly dressed in an easy homemade red wine vinaigrette.

Dinner | April 30, 2018 | By

Spring Panzanella Salad ~ golden, toasted whole grain bread cubes, fresh asparagus, tomatoes, artichokes and other seasonal vegetables lightly dressed in an easy homemade red wine vinaigrette.

Turns out stale bread isn’t just for feeding the birds. It’s actually just the kind of bread you need for panzanella salad including Spring Panzanella Salad ~ golden toasted bread cubes, fresh seasonal vegetables and shaved parmesan cheese, flavored with an easy homemade vinaigrette.

The first time I tasted Ina Garten’s panzanella salad recipe was about 10 years ago at a book club meeting and I’ve made it many times since.  Ina’s recipe was a jumping point for this Spring Panzanella Salad. To bring a bright, spring flavor I added fresh asparagus and some artichokes, swapped out her French bread for a hearty multigrain for texture and even more flavor and shaved some parmesan cheese into the salad for zest.

Bread and cheese ~ whatever the question, it’s always the answer.

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