Spring Panzanella

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This herbaceous, crunchy, green riff on the iconic bread and tomato salad features all of our favorite spring vegetables, plus a tangy buttermilk dressing.

Simple and delicious! Now that we're all baking at home this was a nice way to use up some stale bread. Used only one lemon and half of a cucumber per the suggestions in the comments. Great dressing and bread prep that seems super riffable with many veg and herb combos, will definitely use it again.This was a great way to use up a couple of heels of sourdough bread, a ton of herbs, and a half a container of feta cheese.

Don’t know if we misunderstood, but the cucumbers were huge, at 1.5”. Would have quartered the cucumber and cut them smaller. Used basil and mint which were good complements.I made this for a picnic on the weekend and I'm obsessed. I'm already planning to make it again this weekend. I used basil, mint, and parsley as my herbs and I'd probably leave out the parsley next time, the flavour didn't seem to mesh as well as the other herbs did.Extremely refreshing, love this one.

 

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Japanese Omelette

herbaceous salad? no way.

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