Panzanella Two Ways

Ingredients for Summer Panzanella Salad (serves 5)

• 2 Large Ripe Tomatoes (Large Diced)
• 2 cups Watermelon (Medium Diced)
• 1 English Cucumber (sliced into ¼ in. rounds)
• ½ Red Onion (cut in ½ and thinly sliced)
• 1 cup Sourdough Croutons (Torn)
• 15 Basil leaves
• ½ cup Feta Cheese
• 1 tsp. Lemon Zest (Minced)
• 1 tsp. Balsamic Vinegar
• 2 tsp. Extra Virgin Olive Oil
• Salt and Pepper, to taste

Ingredients for Spring Panzanella Salad

• 2 bunches Asparagus (Roasted and Chilled)
• 15 Shrimp (Cleaned, Cooked and Chilled)
• 1 English Cucumber (sliced into ¼ in. rounds)
• ½ Red Onion (cut in ½ and thinly sliced)
• 1 cup English Peas (Blanched and Shocked)
• 2 Avocados (Diced)
• 1 cup Sourdough Croutons (Torn)
• 2 cups Italian Parsley Leaves
• 1 tsp. Lemon Zest (Minced)
• 1 tsp. White Balsamic Vinegar
• 2 tsp. Extra Virgin Olive Oil
• Salt and Pepper, to taste