Asparagus and Tomato Panzanella

Asparagus and Tomato Panzanella

Recipe by Sarahscakes from allrecipes.com

1 Hr. 10 Mins.

Ingredients

6

6 servings

  • 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

Instructions

  • Preheat oven to 400 degrees F (200 degrees C).
  • 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.
  • Bake in the preheated oven until toasted, about 15 minutes, stirring and flipping bread cubes about halfway through. Allow bread to cool.
  • 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.
  • 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.

Nutritional Facts

Per 6 servings

  • Calories: 342
  • Carbohydrate: 21g
  • Fat: 26g
  • Fiber: 4g
  • Protein: 9g
  • Sugar: 4g

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