Asparagus and Tomato Panzanella

Published on April 2, 2019

Total Time:

1 hrs 10 mins

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• 3 cups cubed crusty bread

• ¼ cup olive oil, as needed

• 3 cloves garlic, minced

• 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

• ¾ cup pitted kalamata olives

• ¼ cup capers, drained

• ¾ cup fresh mozzarella balls (bocconcini)

• ¼ cup red wine vinegar

• ¼ cup extra-virgin olive oil

1. Preheat oven to 400 degrees F (200 degrees C).

2. Toss bread, 1/4 cup olive oil, and garlic in a bowl until coated. Season with salt and black pepper. Transfer mixture to a baking sheet.

3. Bake in the preheated oven until toasted, about 15 minutes, stirring and flipping bread cubes about halfway through. Allow bread to cool.

4. Fill a large bowl with iced water; set aside. Bring a pot of salted water to a boil; cook asparagus in boiling water until bright green and just tender, 2 to 3 minutes. Transfer asparagus to iced water to cool. Drain and dry on a clean towel. Cut asparagus into thirds.

5. Mix asparagus, cucumber, cherry tomatoes, yellow tomatoes, red onion, olives, capers, mozzarella balls, and bread cubes in a large bowl. Whisk red wine vinegar and 1/4 cup extra-virgin olive oil in a small bowl; season with salt and pepper. Pour vinegar dressing over bread mixture; toss to combine. Allow bread salad to rest for 20 minutes before serving.

I Made It

Nutrition Facts (per serving)

342Calories26g Fat21g Carbs9g Protein

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Nutrition FactsServings Per Recipe6Calories342% Daily Value *Total Fat26g33%Saturated Fat5g24%Cholesterol9mg3%Sodium720mg31%Total Carbohydrate21g8%Dietary Fiber4g13%Total Sugars4gProtein9gVitamin C17mg83%Calcium161mg12%Iron3mg16%Potassium420mg9%

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