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Spring Panzanella
45 ratings
This herbaceous, crunchy, green riff on the iconic bread and tomato salad features all of our favorite spring vegetables, plus a tangy buttermilk dressing.
Ingredients
Produce
• 1 bunch Asparagus
• 1 English hothouse cucumber
• 1 Garlic clove
• 1 cup Herb leaves with, packed tender
• 2 Lemons
• 4 Scallions
• 6 oz Sugar snap peas
Baking & Spices
• 1 Kosher salt
Oils & Vinegars
• 8 tbsp Olive oil, extra-virgin
Bread & Baked Goods
• 2 1”-thick slices round country-style bread, round country-style
Dairy
• 1/4 cup Buttermilk
• 4 oz Feta