Name: Spring Panzanella
Yield: 4 servings
Ingredients: 1 garlic clove; 2 lemons; ¼ cup buttermilk; 8 Tbsp. extra-virgin olive oil, divided; Kosher salt, freshly ground pepper; 1 English hothouse cucumber, halved lengthwise, cut crosswise into 1½” pieces; 4 scallions, thinly sliced on a diagonal; 6 oz. sugar snap peas, trimmed, thinly sliced on a diagonal (about 2 cups); 2 1”-thick slices round country-style bread; 1 bunch asparagus, trimmed, sliced on a diagonal into 2” pieces; 1 cup (packed) tender herb leaves with tender stems (dill, mint, basil and/or parsley); 4 oz. feta

Spring panzanella salad recipe in a serving dish

Photo by Chelsie Craig, food styling by Pearl Jones, props by Nicole Louie

There’s no denying that panzanella made with peak-season juicy tomatoes and crispy-gone-soggy bread is one of summer’s greatest dishes. But we don’t think we should have to wait until the weather warms to enjoy such an iconic dish. Enter this herbaceous, crunchy version that features all of our favorite spring vegetables, a tangy buttermilk dressing, and slabs of bread fried in olive oil. You be the judge, but we think it’s just as satisfying and delicious as the original. (Can’t find some of the vegetables? No problem! Double up on what’s available—just aim for about the same amount of green things overall.)

Recipe notes

Turkish-Style Eggs and Tomatoes

This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.

Minty Chicken Meatballs

Who says ground chicken is boring? Two whole bunches of mint and some aromatics give these chicken meatballs their bracingly herby flavor.

Easy Ham and Cheese Quiche

Elegant and simple to prep ahead, this classic brunch dish gets its savory backbone from sautéed leeks.

Sheet-Pan Chicken Souvlaki

Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.

Crispy Gnocchi Caprese

The summer salad stalwart gets a makeover.

Beans and Greens With Halloumi Cheese Crumbles

Bathe greens and chickpeas in a garlicky, tomato-enhanced broth. Stretch a block of Halloumi by grating and toasting it into a topping for the soup.

Juicy Bison Burger With Cucumber–Red Onion Slaw

Upgrade any cookout—or keep the cooking on the stovetop—with these smashed cast-iron bison burgers, then stack with lemon mayo and a crisp cucumber-onion slaw.

Green Beans With Tahini Sbagliato

An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.