Spring Meets Summer Panzanella
Panzanella is a classic Italian salad made from stale bread and tomatoes that is a summer staple. I’m putting a springy spin on it by adding in lots of fres ...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nataliecooks.com.
Cooking tools:
- Fine-mesh sieve
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Skillet
- Microwave
- Airtight container
Ingredients
- 1 loaf (12 oz) country-style sourdough bread, cut or torn into 1-inch pieces/cubes (6 cups)
- 2 tbsp olive oil
- ½ kosher salt + pepper
- ¼ cup plain Greek yogurt
- ¼ cup olive oil
- 2 tbsp lemon juice
- 1 tbsp milk
- ½ tsp dijon mustard
- ½ tsp black pepper
- ½ tsp kosher salt
- 1-2 cups loosely packed fresh herbs ((parsley, cilantro, and/or dill))
- ½ bunch scallions, (thinly sliced (or use ¼ red onion))
- 2 cups thinly sliced or chopped crunchy spring veggies ((radish, fennel, snap peas, blanched asparagus, etc…))
- 1 large (12 oz) cucumber, halved lengthwise, chopped or smashed into large chunks (about 2 cups)
- 1 pint (10-12 oz) cherry tomatoes, halved*
- 1 heaping cup (6 oz) crumbled feta cheese, divided
- *Or use 10-12 oz worth of a different tomato variety, cut into chunks.
- Prep ahead! ~ Toast the bread, slice the veg, and make the dressing ahead. Assemble about 30 minutes before eating!
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