This Spring Panzanella Salad uses hawaiian sweet rolls for a touch of sweetness (though regular crusty bread may be substituted).  Asparagus, spring onions and artichokes provide a seasonal twist!

For me, spring is all about the salad. I love big, beautiful, colorful salads that are bursting with flavor. They make me happy. This spring panzanella salad makes me very happy. 

This Spring Panzanella Salad uses hawaiian sweet rolls for a touch of sweetness (though regular crusty bread may be substituted).  Asparagus, spring onions and artichokes provide a seasonal twist!

I used King’s Hawaiian Sweet Rolls to make the croutons. They work wonderfully in place of regular bread to give the salad an added touch of sweetness. You can certainly substitute regular crusty bread (or even make homemade hawaiian sweet rolls if you’re feeling adventurous). But the rolls really do give this salad a unique flavor.

You want to use stale rolls for this salad. I know that sounds weird, but most packaged rolls are so soft and delicate that they won’t do a great job holding their shape when you cut the croutons. And once you toast them they can still turn to mush after the salad has soaked with the vinaigrette. Letting the sweet rolls sit out for 2-4 days will not hurt them for the purposes of making this salad. It will help them retain their shape and texture which is so important with panzanella salad.

This Spring Panzanella Salad uses hawaiian sweet rolls for a touch of sweetness (though regular crusty bread may be substituted).  Asparagus, spring onions and artichokes provide a seasonal twist!

The second main ingredient in panzanella salad after bread is tomatoes. For best results I cut them as close in size to the croutons as possible.

This Spring Panzanella Salad uses hawaiian sweet rolls for a touch of sweetness (though regular crusty bread may be substituted).  Asparagus, spring onions and artichokes provide a seasonal twist!

In place of regular onions I’ve used one of my new favorites from the CSA basket, spring onions. These beauties are like scallions but larger and with small bulbs that can be used like regular white onions. I mostly use the pale green parts for this recipe. If you cannot find spring onions, scallions will work just fine.

This Spring Panzanella Salad uses hawaiian sweet rolls for a touch of sweetness (though regular crusty bread may be substituted).  Asparagus, spring onions and artichokes provide a seasonal twist!

Also included in the salad but not pictured individually are asparagus and artichokes. Two of my favorite vegetables! I did cheat and use canned artichokes in the salad but if you want to prep the fresh ones, by all means do so.

This salad is absolutely perfect for Mother’s Day. But I’ve also been enjoying it for lunch and plan to bring it to a picnic with friends very soon. It’s hearty, flavorful and beautiful. What more does one need in a salad?

This Spring Panzanella Salad uses hawaiian sweet rolls for a touch of sweetness (though regular crusty bread may be substituted).  Asparagus, spring onions and artichokes provide a seasonal twist!

Spring Panzanella Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6 servings
Ingredients
for the salad
  • 6 cups hawaiian sweet rolls (approximately 6-8 rolls. See notes)
  • 2 tablespoons extra virgin olive oil
  • 1 small clove garlic, minced
  • ¼ teaspoon kosher salt
  • 8-10 stalks asparagus, tough ends removed, cut into thirds
  • 2-3 tablespoons fresh basil, chopped
  • 4 vine tomatoes, chopped
  • ¼ cup spring onions, sliced thin
  • 1 can artichoke hearts, drained and quartered
for the vinaigrette
  • 5 tablespoons extra virgin olive oil
  • 2 tablespoons fresh squeezed lemon juice
  • ½ tablespoon balsamic vinegar
  • pinch of salt and pepper
Instructions
  1. Preheat the oven to 350 degrees F. Cube the hawaiian sweet rolls and then toss them with the olive oil, garlic and salt. Spread into a single layer on a sheet pan and toast until crunchy and golden, stirring every few minutes. Remove from the oven and allow to cool.
  2. Steam the asparagus until tender and allow to cool.
  3. In a large bowl, toss together the toasted sweet rolls, asparagus, basil, tomatoes, spring onions and artichokes.
  4. Prepare the vinaigrette: In a jar with a tight fitting lid, shake together the olive oil, lemon juice, balsamic, salt and pepper. Taste and adjust seasoning if necessary.
  5. Toss approximately ¾ of the vinaigrette with the salad ingredients and allow everything to sit for 30 minutes to that the flavors mingle. If desired, add the remaining vinaigrette just before serving.
Notes
This recipe works best with stale bread. I left the hawaiian sweet rolls sitting out for 3 days before cubing and toasting them. If desired, regular artisan bread may be used in place of Hawaiian sweet rolls.

 

Disclaimer: I was paid to develop a recipe for King’s Hawaiian Sweet Rolls. As always, all opinions are my own. For more information about King’s Hawaiian products and to find more delicious recipes, visit the King’s Hawaiian website and like them on Facebook!

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Comments

  1. I agree. Spring is all about the salad…and that one looks delicious.

  2. I love panzanella, yours is gorgeous!

  3. Panzanella is the best salad. Yours is absolutely gorgeous.

  4. Panzanella might be my favorite thing to eat. This one is gorgeous!!

  5. Panzanella is one of the few ways I’ll eat raw tomatoes (I know, I’m weird). Yours looks gorgeous!

  6. A nice salad. Thanks so much.

  7. Absolutely gorgeous salad and beautiful fresh colorful ingredients!!

  8. Wow…this could not be more beautiful! I love panzanella salads. The way the dressing and juices from the tomatoes get soaked up by the crispy cubes of bread…hmmmmm. Using Hawaiian rolls is genius and I can’t wait to make this! Pinning now!

  9. ya summer = salad. i like sturdy salad with so many colors and flavor like this one. loved your tips on using stale bread.

  10. This is so beautiful I can’t handle it!

  11. YUM! i love panzanella salad. and i haven’t had those hawaiian rolls since i was little! they’re soooo good!

  12. Mmm… Panzanella is the best. I like using a day-old baguette for the croutons.

  13. Such a tempting salad!

  14. This is a favorite salad, but I’ve never had it with Hawaiian King’s Bread. What a great idea!

  15. Panzanella salad is a favorite at my house. I love all your ingredients, especially the idea of using Hawaiian sweet rolls for the bread!

  16. I usually hate salad… but this one looks easy and yummy, thanks for sharing

  17. Can I have this salad with a massive side of your photography skills?! This looks incredible. I love panzanella salads, period, because they are always a little bit more hearty.

  18. Outstanding photos…makes me want to make this colorful salad soon.

  19. This looks absolutely so fresh, delicious, and beautiful!

  20. Cristina Calvo says:

    I’d gladly have this everyday for spring and summer. It looks so festive and fresh. And props to the shooting skill; it just makes everything well put-together.

  21. I love that you used artichokes in there! Brilliant! The photography is top notch! I always enjoy seeing new recipes from you. Pinned! :)

  22. These photos are gorgeous Jennifer!

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