Spring Green Panzanella

Spring Green Panzanella
Prep Time
10 mins
Cook Time
20 mins
4 servings
Recipe by: Brandi of Bran Appetit

Panzanella is a traditional Italian salad. Serve with your favorite vegetables, or add your favorite Italian cheese for a great flavor.

Make This Recipe


  • 4 Eggland's Best eggs, hard cooked
  • 5 cups cubed bread
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 leek, cleaned and sliced
  • 1/2 cup green onions, sliced
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh basil, chopped
  • 1 cup broccoli, chopped

For Dressing:

  • 1 teaspoon garlic
  • 1 teaspoon Dijon mustard
  • 1 tablespoon vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/4 cup olive oil


Hard-cook 4 eggs; cool completely and peel; chop and set aside.

Preheat oven to 350 degrees F.

Toss bread cubes with olive oil and salt; spread in a single layer on baking sheet.

Bake for 5-10 minutes or until bread is crispy and hot.

While bread is toasting, saute leeks in a large skillet over medium heat until leeks are soft; remove from pan and set aside.

In the same pan, add broccoli and cover; let broccoli cook for 5 minutes, stirring occaisonally; remove from pan and add to leeks.

Toss bread, leeks, broccoli, green onions, basil, parsley, and eggs together.

In a small bowl, whisk together garlic, dijon mustard, vinegar, lemon juice, lemon zest and olive oil; mix well.


To cut down on prep time, use Eggland's Best Hard-Cooked and Peeled Eggs.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Learn More
Information per Serving
Serving Size 1 Serving
Calories 315
Fat 13g
Saturated Fat 5g
Cholesterol 175mg
Sodium 935mg
Carbohydrates 38g
Dietary Fiber 6g
Protein 13g