Pantry Savvy
Rosemary & Cipolline Onion Panzanella

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

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Ingredients

Serves24

Rosemary & Cipolline Onion Panzanella

  • 12 count Sandwich Rolls (Cubed into bite-sized pieces)
  • 1.5 cup Parmesan Cheese (Divided; some for croutons and some for garnish)
  • 6 bunch Fresh rosemary (Leaves picked and roughly chopped)
  • 12 oz Balsamic-Marinated Cipolline Onions
  • 3 lb Grape Tomatoes (Halved or left whole if small)
  • 30 oz Baby spinach
  • 6 count Garlic (Finely chopped (optional))
  • 6 tbsp Sherry Vinegar
  • 12 tbsp Crème Fraîche
  • 12 tbsp Olive Oil
  • 0 count Salt (to taste)
  • 0 count Pepper (to taste)
Servings: 24−+
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Cooking Instructions

  1. 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. 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. 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. 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.

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Rosemary & Cipolline Onion Panzanella

Prep: 10 min · Cook: 10 min · Total: 20 min · Servings: 24

Ingredients

Rosemary & Cipolline Onion Panzanella

  • 12 count Sandwich Rolls (Cubed into bite-sized pieces)
  • 1.5 cup Parmesan Cheese (Divided; some for croutons and some for garnish)
  • 6 bunch Fresh rosemary (Leaves picked and roughly chopped)
  • 12 oz Balsamic-Marinated Cipolline Onions
  • 3 lb Grape Tomatoes (Halved or left whole if small)
  • 30 oz Baby spinach
  • 6 count Garlic (Finely chopped (optional))
  • 6 tbsp Sherry Vinegar
  • 12 tbsp Crème Fraîche
  • 12 tbsp Olive Oil
  • count Salt (to taste)
  • count Pepper (to taste)

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.
  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.
  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.
  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.
Rosemary & Cipolline Onion Panzanella Recipe | Pantry Savvy