I’ve made panzanella before, a winter version and a summer one. But this particular recipe caught my eye, and I’ve had it on my list for a while. When I saw a loaf of multi grain bread in the day-old bin at the store, I decided that now was the time. Plus, I got to use more pea tendrils. But the key to the flavor here is the fresh basil!
The best thing about panzanella is that you can eat the leftovers all week long, and you don’t get tired of it. I think it’s because every bite is different.
Here’s what I threw in a big glass bowl:
1/2 loaf multi grain bread, cut into cubes and baked at 375F for 15 minutes
1 bunch asparagus, cut into 2″ pieces and steamed for 5 minutes
3 cups pea tendrils, washed and chopped
1 leek, sliced and sauteed in 1 t olive oil
1 (15 oz.) can white beans, rinsed and drained
1/2 c. fresh basil, chopped
Drizzle olive oil
Splash balsamic vinegar
Splash red wine vinegar
Salt and Pepper