Saturday Market Closed Nov. 25


BREADA – Cultivating Local Markets


Spring Panzanella Salad

Posted under Salads


  • 1 loaf of baguette bread
  • 1 loaf of French Rosemary bread
  • 2 cups of Spinach chiffonade
  • 8 leaves of tarragon roughly chopped
  • 4 leaves of lemon bomb
  • 1 8 oz container of cherry tomatoes
  • 1 cucumber seeded and diced
  • 1 bulb of fennel thinly sliced
  • 1 tbs of dijon
  • 1/2 tsp of honey
  • 1 cup of roasted garlic olive oil or regular olive oil
  • 1/8 cup of green onions chopped
  • 1 bunch of asparagus (tips only)
  • Salt and pepper to taste

Cube bread and toast in oven at 350 for 10 minutes. Combine toasted bread, spinach, tarragon,lemon bomb, green onion, cucumber, cherry tomatoes, fennel, in large bowl. In separate bowl add Dijon mustard& honey and slowly wisk in olive oil, add salt and pepper to taste. Drizzled dressing over salad mixture and toss until combined.

Note – this dish traditionally has basil and omits the fennel, cucumber, tarragon and lemon balm. We used the ingredients found at the market and created this dish in the style of Panzanella. Use your imagination and add Feta, Romano cheeses or diced grilled chicken if you like.