Spring Panzanella Salad

By DeliciouslyDished

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Ingredients

• for the salad:
• 6 cups hawaiian sweet rolls (approximately 6-8 rolls. See notes)
• 2 tablespoons extra virgin olive oil
• 1 small clove garlic, minced
• 1/4 teaspoon kosher salt
• 8-10 stalks asparagus, tough ends removed, cut into thirds
• 2-3 tablespoons fresh basil, chopped
• 4 vine tomatoes, chopped
• 1/4 cup spring onions, sliced thin
• 1 can artichoke hearts, drained and quartered
• for the vinaigrette:
• 5 tablespoons extra virgin olive oil
• 2 tablespoons fresh squeezed lemon juice
• 1/2 tablespoon balsamic vinegar
• pinch of salt and pepper

Preparation

Step 1

Preheat the oven to 350 degrees F. Cube the hawaiian sweet rolls and then toss them with the olive oil, garlic and salt. Spread into a single layer on a sheet pan and toast until crunchy and golden, stirring every few minutes. Remove from the oven and allow to cool.
Steam the asparagus until tender and allow to cool.
In a large bowl, toss together the toasted sweet rolls, asparagus, basil, tomatoes, spring onions and artichokes.
Prepare the vinaigrette: In a jar with a tight fitting lid, shake together the olive oil, lemon juice, balsamic, salt and pepper. Taste and adjust seasoning if necessary.
Toss approximately ¾ of the vinaigrette with the salad ingredients and allow everything to sit for 30 minutes to that the flavors mingle. If desired, add the remaining vinaigrette just before serving.

Notes:
This recipe works best with stale bread. I left the hawaiian sweet rolls sitting out for 3 days before cubing and toasting them. If desired, regular artisan bread may be used in place of Hawaiian sweet rolls.