Spring Panzanella Salad

A vibrant and flavorful salad tossed together with baked herbed sourdough croutons, seasonal spring veggies and a green goddess buttermilk dressing.

There’s something about early spring produce that makes you want to slow down and eat with your eyes first. After a long stretch of hearty, cold-weather meals, that first bunch of asparagus or the snap of a sugar pea feels like a reset. This spring panzanella is my way of leaning into that shift—simple ingredients, bold textures, and bright, clean flavors.