salad
Rosemary & Cipolline Onion Panzanella
A refreshing panzanella salad with crispy rosemary croutons, tangy cipolline onions, and fresh grape tomatoes.
Prep
10 min
Cook
10 min
Total
20 min
Ingredients
Serves4
Rosemary & Cipolline Onion Panzanella
- 2 count Sandwich Rolls (Cubed into bite-sized pieces)
- 0.25 cup Parmesan Cheese (Divided; some for croutons and some for garnish)
- 1 bunch Fresh rosemary (Leaves picked and roughly chopped)
- 2 oz Balsamic-Marinated Cipolline Onions
- 0.5 lb Grape Tomatoes (Halved or left whole if small)
- 5 oz Baby spinach
- 1 count Garlic (Finely chopped (optional))
- 1 tbsp Sherry Vinegar
- 2 tbsp Crème Fraîche
- 2 tbsp Olive Oil
- 0 count Salt (to taste)
- 0 count Pepper (to taste)
Cooking Instructions
- 1
Prepare Croutons
Preheat the oven to 450°F. Cube the sandwich rolls and toss them with chopped rosemary, half of the grated parmesan, olive oil, salt, and pepper. Spread the cubes on a baking sheet and bake for 7–9 minutes until lightly browned and crispy.Tip: Watch the croutons closely to avoid overbrowning. - 2
Wilt the Spinach
Heat a drizzle of olive oil in a skillet over medium-high heat. Add the baby spinach and season with salt and pepper. Sauté for 1–2 minutes until just wilted.Tip: Use the same skillet to capture extra flavor from any leftover bits. - 3
Assemble the Salad
In a large bowl, whisk together the crème fraîche, sherry vinegar, a drizzle of olive oil, and garlic (if using). Add the roasted croutons, wilted spinach, grape tomatoes, and cipolline onions (with a spoonful of their marinade if desired). Toss gently to combine.Tip: Adjust seasoning with extra salt, pepper, or vinegar as needed. - 4
Serve
Transfer the panzanella to a serving bowl or plates. Garnish with the remaining grated parmesan and serve immediately while the croutons are still crisp.
Make dinner one less decision.
Add this recipe to an existing meal plan, or start a new one.