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Celebrate Spring With This Veggie-Heavy Panzanella

Spring Panzanella

Take advantage at the rise in all things green at the farmer’s market with this veggie-heavy panzanella—it’s the PERFECT weekday lunch dish.

What You’ll Need

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  • bread, cut into 1" cubes  ( 1/2 loaf )
  • olive oil  ( 3-4 tablespoons )
  • Salt and pepper 
  • leeks, sliced thin  ( 2-3 medium )
  • asparagus, cut into 1" pieces  ( 1 small bunch )
  • Red onion, minced  ( 1/2 )
  • fennel bulbs, cut thin with mandoline  ( 2 )
  • onion sprouts  ( 1 cup )
  • cherry tomatoes, halved  ( 1 carton )
  • sping peas, halved  ( 1 cup )
  • arugula or rocket  ( 3-4 )
  • fresh mint, chopped  ( 1/3 cup )
  • cooked chickpeas, rinsed and tossed with lemon  ( 16 oz )
  • olive oil  ( 1/3 )
  • white whine vinegar  ( 1/4 cup )
  • Juice of half a lemon  
  • Salt and pepper to taste 
Ready to make? Find out how on Food52