Panzanella with Asparagus and Tomatoes

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Panzanella with Asparagus and Tomatoes

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.

  Phyllo (or Filo) Dough from Scratch

Nutrition Facts (per serving)

342Calories26g Fat21g Carbs9g Protein
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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