Rosemary & Cipolline Onion Panzanella

This Rosemary & Cipolline Onion Panzanella is a vibrant, refreshing salad featuring crispy homemade rosemary croutons, tangy balsamic-marinated cipolline onions, juicy grape tomatoes, and lightly wilted baby spinach. Perfect as a side dish or a light meal, it’s both delicious and beginner-friendly.

1. Prepare CroutonsPreheat 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.Watch the croutons closely to avoid overbrowning.

2. Wilt the SpinachHeat 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.Use the same skillet to capture extra flavor from any leftover bits.

3. Assemble the SaladIn 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.Adjust seasoning with extra salt, pepper, or vinegar as needed.

4. ServeTransfer the panzanella to a serving bowl or plates. Garnish with the remaining grated parmesan and serve immediately while the croutons are still crisp.

Sandwich Rolls2 count

- Bakery

Parmesan Cheese1/4 cup

- Dairy

Fresh rosemary1 bunch

- Produce

Balsamic-Marinated Cipolline Onions2 oz

- Produce

Grape Tomatoes1/2 lb

- Produce

Baby spinach5 oz

- Produce

Garlic1 count

- Produce

Sherry Vinegar1 tbsp

- Oil & Vinegar

Crème Fraîche2 tbsp

- Dairy

Olive Oil2 tbsp

- Oil & Vinegar

Salt0 count

- Spices

Pepper0 count

- Spices

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Rosemary & Cipolline Onion Panzanella