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Spring Panzanella Board with Lemon Chili Olive Oil Dressing

Prep Time17 minutes
Course: Appetizer
Servings: 4

Ingredients

For the Board:

  • 1 small loaf ciabatta bread, torn
  • olive oil
  • 1 bunch fresh asparagus
  • 1 large heirloom tomato, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1 ripe (but firm) avocado, sliced
  • 1 cup castelvatrano olives, pitted
  • 1 bunch fresh basil roughly chopped
  • 8 oz fresh buffalo mozzarella sliced
  • 1 small wheel soft cheese (Dorothy's Garden Secrets from Trader Joe's is perfect here)
  • 1/2-1 packet salame
  • 1/3 cup cornichons
  • 1/4 cup marcona almonds

For the Dressing:

  • 1/3 cup olive oil
  • 2 tbsp lemon juice
  • red chili pepper flakes (peperoncino)
  • salt & pepper

Instructions

  • Preheat oven to 375°F. Add torn ciabatta to a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toss well to coat. Bake for 10 minutes, then toss and bake for 5-10 minutes until bread is golden and crispy.
  • Heat olive oil in a saute pan over medium-high heat, then toss in asparagus and season with salt and pepper. Cook about 5 minutes until bright green and cooked, but still crunchy.
  • In the meantime, whisk all dressing ingredients together in a bowl until well combined.
  • Arrange the tomatoes, avocados, salame, olives, cornichons, asparagus, almonds and cheeses on a board. Season tomato and avocado slices with salt and pepper, then scatter the toasty bread on top. Finish with basil and serve with vinaigrette.