It’s April, and I’ve been told spring is coming. I’ve spent the entire 31 years of my life residing in Iowa and every year, without fail, spring really does come, and I’m sure it will this year… eventually. It may be snowing right now, but I’m done looking at the record low temperatures and I’m just going to start living my life as if it’s a typical April, and that means embracing beautiful springtime produce!
If you were lucky enough to attend our most recent Sip + Style – Modern Spring Wreaths moms’ night out, you may have already tried this springtime panzanella salad. I’ve been playing with this recipe, and I’m sure it will inevitably evolve over time as I continue to make it. However, I want to share the recipe, as is, with you now.
This recipe is easily adaptable depending on your favorite vegetables, but I like asparagus, cucumbers, bell peppers, shallots, and arugula.
The addition of delicious garlic butter croutons make it filling enough for a entree.
It’s also the perfect side dish to pair with any protein!