If one sign of getting older is constantly remarking at how quickly time passes these days, then I’m aging rapidly. I blink, and it’s Monday again. I look up, and the month’s over. I swear I go to sleep and–oh, spring!
I didn’t expect to be saying this, but I already miss the coziness of winter. But then I think about how good it feels to wear flip flops, to be outside when it’s 75 and sunshine-y, to be able to buy a million fresh fruits and veggies…and it’s like, winter who?!
It happens just the same way every year around April–I feel this urge to spring clean what I eat. I move out of my piping hot comfort food phase and into my cold salads period. To make the transition a little smoother, I make sure my salads are nice and hearty. That’s why this panzanella does the trick. It’s filling and packed with a variety of flavors and texture–satisfying on every level.
Panzanella Salad with Chickpeas and Feta
Sweet tomatoes and sourdough bread are the foundation of any panzanella salad, and they’re all the more delicious with salty feta, spicy arugula, and a refreshing handful of basil and parsley. A generous pour of good quality olive oil and a few glugs of red wine vinegar tie all the flavors together. I like to serve panzanella as a side, with grilled fish or chicken, but the chickpeas and feta provide protein for staying power on its own, too!
Share a Meal with Me!
On April 14th, I’m hosting a party with my friends at Tuttorosso in New York City, and I would love for you to be there! We’ll cook, eat recipes from my cookbook, and the best part: we’ll have the chance to talk in person!
I’m able to pick 5 readers to join me, so if you live in or around NYC and want to win a spot at this Eat and Greet on April 14th, leave a comment below telling me: What is one question you’d like to ask me/chat about in person?
I can’t wait to meet you!
Photos by Ashley McLaughlin Photography