Asparagus and Tomato Panzanella

Name: Asparagus and Tomato Panzanella
Total time: 70
Yield: 6
Ingredients: 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

Recipe by Sarahscakes from allrecipes.com

1 Hr. 10 Mins.

Ingredients

6 servings

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3 cups cubed crusty bread
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¼ cup olive oil, as needed
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3 cloves garlic, minced
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kosher salt to taste
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ground black pepper to taste
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1 pound fresh asparagus, trimmed
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1 English cucumber - peeled, seeded, and sliced
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10 cherry tomatoes, halved

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2 small yellow tomatoes, cut into wedges
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1 red onion, cut into wedges
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¾ cup pitted kalamata olives
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¼ cup capers, drained
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¾ cup fresh mozzarella balls (bocconcini)
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¼ cup red wine vinegar
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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.