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Asparagus and Tomato Panzanella
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
70 minutes
Italian-inspired salad of asparagus, tomatoes, cucumber, onion, and seasoned toasted bread cubes.
Ingredients:
  • 3 cups cubed crusty bread
  • 0.25 cup olive oil, as needed
  • kosher salt to taste
  • ground black pepper to taste
  • 1 pound fresh asparagus, trimmed
  • 1 English cucumber - peeled, seeded, and sliced
  • 10 cherry tomatoes, halved
  • 2 small yellow tomatoes, cut into wedges
  • 1 red onion, cut into wedges
  • 0.75 cup pitted kalamata olives
  • 0.25 cup capers, drained
  • 0.75 cup fresh mozzarella balls (bocconcini)
  • 0.25 cup red wine vinegar
Instructions:
  • Preheat your oven to 400 degrees F (200 degrees C).
  • Combine bread, 1/4 cup of flavorful olive oil, and garlic in a bowl, ensuring everything is well coated. Season generously with salt and freshly ground black pepper. Spread the mixture onto a baking sheet.
  • Toast the bread cubes in the preheated oven for approximately 15 minutes, remember to stir and flip them halfway through. Let the toasted bread cool before using.
  • Prepare a large bowl of ice water; set it aside. Boil a pot of salted water, then cook asparagus until bright green and tender, for about 2 to 3 minutes. Transfer the asparagus to the ice water to cool, then drain and pat dry with a clean towel. Cut the asparagus into thirds.
  • Combine fresh asparagus, crisp cucumber, vibrant cherry tomatoes, sweet yellow tomatoes, zesty red onion, tangy olives, briny capers, creamy mozzarella balls, and crunchy bread cubes in a spacious bowl. In a separate bowl, whisk together red wine vinegar and 1/4 cup of extra-virgin olive oil; season with salt and pepper. Drizzle the tangy dressing over the bread mixture, gently mix everything together. Let the flavors meld for 20 minutes before serving your delightful bread salad.

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