I was looking for something with more vegetables to add to Easter brunch, and this pretty salad was perfect! I adapted this from a BA recipe. The original called for a buttermilk dressing, but that seemed heavy for such a light salad, so I went with a simple lemon vinaigrette instead. I did actually do this with gluten-free bread, and it was pretty good! I’ll probably make it with regular bread next time, as I’m sure that’s a bit tastier, and just skip, but it was nice either way, and looked pretty on the table. The leftovers tasted fine, but the veggies predictably lost their bright green shades.

• Vinaigrette recipe of your choice – a bright lemon was great with this!
• Cucumbers – I used a package of mini cucumbers, or you could use one large
• About 2 cups of sugar snap peas
• 1 bunch asparagus
• 1 cup of herbs – I used chives, dill, basil, and parsley
• Mozzarella pearls
• Loaf of country-style bread (I used GF)

Cut the bread into rough, bite-size pieces and toss with olive oil, kosher salt, and pepper. Roast at 425 for 15-20 minute until golden. Set aside to cool.

Blanch and drain the asparagus and sugar snap peas. Slice the cucumbers, when everything has cooled and dried, toss the vegetables and herbs with the bread. Add the dressing and let sit for 30 minutes or so, then add the cheese and serve.