Spring Pita Panzanella

Growing up, my mom always made a full spread for Easter.

Instead of the usual suspects like ham and deviled eggs, she opted for a fresh Greek-inspired meal. Think grilled lamb, warm olive oil pita, Greek salad with briny olives and feta, and mint jelly.

It’s one of my favorite family meals and I take after her when it comes to hosting for this spring holiday.

After Easter, I had some leftover pita and decided to toast them into chips with olive oil and dried herbs. They’re great to keep on hand for dips and spreads, but I also love them in a salad.

You don’t need much to make a Panzanella. This Tuscan salad is traditionally made with stale bread, tomatoes, and sliced onions. There’s something so addictive about the bread soaking up the juices from the tomatoes, olive oil, and vinegar.

It’s a staple summertime dish.

Since tomatoes aren’t quite in season, I wanted to make a spring version with all sorts of fresh verdant ingredients. Asparagus is such a special treat this time of year. Its season is short so you’ve got to enjoy as much of it as you can while it lasts.

I’ve been using it in all sorts of recipes like a spring risotto, grilled with homemade saffron mayo, added to stir-fries, and of course enjoyed in salads.

There are lots of ways to make this Panzanella your own and add an herbal twist.

If you’ve got some fresh herbs popping up in the garden like thyme, lemon balm, mint, or even nettle (blanched of course), you can toss those in the dressing.

Keep this salad simple without fussing too much at the details. Once you’ve got the pita chips made, this dish comes together in about 15 minutes.

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