Spring Panzanella Salad

Spring Panzanella Salad

Yield: 1/2 gallon

Spring Panzanella Salad

This recipe is a good base, but don't feel like you have to use all the produce in it. See what spring vegetables look good at your local farmer's market or produce stand and use those.


  • 1 quart rosemary croutons
  • 1 cup cucumber, half moon
  • 1/2 cup grape tomato, halves
  • 1/2 cup fennel, thinly sliced
  • 1/2 cup sweet onion, thinly sliced
  • 1/2 cup castelvetrano olives, halves
  • 1/2 cup asparagus, 1" pieces, blanched
  • 1/2 cup peas
  • 1/2 cup green beans, blanched
  • 1/2 cup radicchio, shredded
  • 1/2 cup citrus vinaigrette
  • 1/2 cup ricotta salata, grated


Combine all ingredients in a large bowl. Taste and adjust seasoning with salt.


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