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.)