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Spring Panzanella Salad

AuthorMaria
Spring Salad
Yields6 Servings
 1 loaf crusty bread, such as ciabatta, cut into thick slices
 1 tbsp extra-virgin olive oil
 2 garlic cloves, minced
 6 cups spring greens, such as wild arugula and baby spinach
 1 ½ cups radishes, cut into bite-sized pieces or thinly sliced
 1 cup spring onions, sliced
 1 cup pitted kalamata olives, cut in half
 ½ cup crumbled feta or goat cheese
Lemon-Caper Vinaigrette
 ¼ cup fresh lemon juice
 1 ½ tsp Dijon mustard
 3 tbsp capers, drained
 ¾ cup extra-virgin olive oil
 salt and pepper, to taste
1

For bread croutons, drizzle olive oil over bread slices and rub with minced garlic. On a cast iron griddle or outdoor grill, grill bread slices over medium heat for about 3-5 minutes, until crisp and toasted. (Alternatively, you can place them on a baking sheet and broil for about 2-3 minutes per side in the oven.) Cool completely. Cut into 3/4-inch cubes.

2

Toss bread cubes in a large bowl with greens, radishes, onions, olives, and cheese.

3

For vinaigrette, whisk lemon juice, mustard and capers together in a small bowl. While whisking constantly, pour in olive oil. Add salt and pepper, to taste, and whisk again. Pour some of the dressing over the salad and serve the remainder at the table. Enjoy!

Ingredients

 1 loaf crusty bread, such as ciabatta, cut into thick slices
 1 tbsp extra-virgin olive oil
 2 garlic cloves, minced
 6 cups spring greens, such as wild arugula and baby spinach
 1 ½ cups radishes, cut into bite-sized pieces or thinly sliced
 1 cup spring onions, sliced
 1 cup pitted kalamata olives, cut in half
 ½ cup crumbled feta or goat cheese
Lemon-Caper Vinaigrette
 ¼ cup fresh lemon juice
 1 ½ tsp Dijon mustard
 3 tbsp capers, drained
 ¾ cup extra-virgin olive oil
 salt and pepper, to taste

Directions

1

For bread croutons, drizzle olive oil over bread slices and rub with minced garlic. On a cast iron griddle or outdoor grill, grill bread slices over medium heat for about 3-5 minutes, until crisp and toasted. (Alternatively, you can place them on a baking sheet and broil for about 2-3 minutes per side in the oven.) Cool completely. Cut into 3/4-inch cubes.

2

Toss bread cubes in a large bowl with greens, radishes, onions, olives, and cheese.

3

For vinaigrette, whisk lemon juice, mustard and capers together in a small bowl. While whisking constantly, pour in olive oil. Add salt and pepper, to taste, and whisk again. Pour some of the dressing over the salad and serve the remainder at the table. Enjoy!

Spring Panzanella Salad

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