Photo by Chelsie Craig, food styling by Pearl Jones, props by Nicole Louie Think you need peak tomatoes to make a great panzanella? Think again. This spring version swaps in crisp asparagus, snap peas, and cucumbers, all tossed with a tangy buttermilk dressing and finished with golden olive-oil-fried bread. Smashing the cucumbers creates nooks and crannies to soak up the dressing, so every bite is extra flavorful. It’s bright, herbaceous, hearty enough for dinner—and every bit as satisfying as classic tomato panzanella . Tips for spring panzanella Recipe information Ingredients 1 large garlic clove 1–2 lemons ¼ cup buttermilk 8 Tbsp. extra-virgin olive oil, divided Kosher salt and freshly ground black pepper 1 English hothouse cucumber, ends trimmed and halved lengthwise 4 scallions, thinly sliced on a diagonal 6 oz.…