Spring Pita Panzanella

your new go-to fresh and easy spring salad

Growing up, my mom always made a full spread for Easter.

Instead of the usual suspects like ham and deviled eggs, she opted for a fresh Greek-inspired meal. Think grilled lamb, warm olive oil pita, Greek salad with briny olives and feta, and mint jelly.

It’s one of my favorite family meals and I take after her when it comes to hosting for this spring holiday.

After Easter, I had some leftover pita and decided to toast them into chips with olive oil and dried herbs. They’re great to keep on hand for dips and spreads, but I also love them in a salad.

You don’t need much to make a Panzanella. This Tuscan salad is traditionally made with stale bread, tomatoes, and sliced onions.

There’s something so addictive about the bread soaking up the juices from the tomatoes, olive oil, and vinegar.

It’s a staple summertime dish.

Since tomatoes aren’t quite in season, I wanted to make a spring version with all sorts of fresh verdant ingredients.