Spring Panzanella

I love, love, love a simple summer panzanella with fresh cherry tomatoes. I wanted to find a way to enjoy this deliciousness all year round. The seasons freshest vegis and herbs work so well with this simple vinaigrette, toasted bread cubes and hearty beans, that I think I may have found a new love.

Spring Panzanella
serves 4

1/2 loaf day-old French bread, cut into 1” cubes
4 T olive oil
salt and pepper, to taste
1 small bunch asparagus, tough ends trimmed
1 medium leek, sliced thin
1/2 small red onion, chopped
1 15.5-oz can cannellini beans, drained and rinsed
1 c wild arugula (or other spring greens)
1 T fresh mint leaves, chopped
2-3 T fresh basil leaves, chopped
2 cloves garlic, minced
1/3 c olive oil
1/4 c white wine vinegar

Arrange bread cubes on a baking sheet in a single layer. Drizzle with 4 T olive oil and season generously with salt and pepper. Broil 2 minutes, turn, and broil an additional minute, until golden brown. Let cool.

Bring a small saucepan of water to a boil and add asparagus. Boil one minute, drain and run under cold water to stop cooking. Chop into 1” pieces and transfer to a large serving bowl. Add bread cubes, leek, red onion, beans, arugula, mint, basil and garlic. Toss with olive oil and white wine vinegar. Season to taste with salt and pepper.


Juliana said...

Such a great salad for Spring...the basil leaves always add a great touch for the salad. By the way, great pictures!

fresh365 said...

Thanks Juliana- I love basil too!

Anonymous said...

Wow, these images look so bright, sharp, and fresh, they practically leap off my screen. Absolutely gorgeous (and undoubtedly delicious)!

Schoenherr Family said...

Lovely blog thanks for taking the time to share this.