Springtime Panzanella Salad Recipe – Eating Fresh

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. 

Spring Panzanella Salad Recipe

This recipe is easily adaptable depending on your favorite vegetables, but I like asparagus, cucumbers, bell peppers, shallots, and arugula.  

Spring Panzanella Salad Recipe

The addition of delicious garlic butter croutons make it filling enough for a entree.

Spring Panzanella Salad Recipe

It’s also the perfect side dish to pair with any protein! 

Spring Panzanella Salad Recipe

[yumprint-recipe id=’15’]


Michele Langseth
Michele is a wife and a mother of three girls (7, 4, &1). She is originally from Sioux City, IA but has lived with her husband in North Liberty for almost 9 years. She works from home as an in-home childcare provider as well as a mompreneur making specialty desserts as well as children’s accessories and apparel. She spends her days creating all types of artwork and food while constantly learning new skills. She began her blog vanillabeansanddaydreams.blogspot.com this year as a way to document her journey to rediscover her passion for art.


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