Ingredients1 h 10 m servings 342 cals
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 342 calories; 25.7 g fat; 21.4 g carbohydrates; 8.6 g protein; 9 mg cholesterol; 720 mg sodium. Full nutrition
ReviewsRead all reviews 8
I LOVE panzanella salad, and I LOVED this! I did cheat and use marinated asparagus (I've been trying to figure out what to do w. it, lol), but that just added an extra yum. This is a keeper! Tha...
I added too much bread and didn't compensate with enough sauce and didn't let set long enough.
This was delicious - loved it. Had more than I needed though and decided to keep some in the fridge for leftovers. If you think you'll do this, don't add all the bread initially. Store the unuse...
I made this for a dinner party with some other foodies & it was a big hit! Even better the next day as stated by other reviewers. I will make this again and again...
My husband commented on how colorful it is and said it looked like a fancy restaurant salad! It tasted delicious, too! This ones a keeper.
This makes a very large salad, great for a Sunday dinner for 5 to 6 people; the kalamata olives are the best part!. I have a few recommendations: If you don't have crusty bread, use large crout...
Absolutely delicious. I followed the recipe exactly as written, except I tripled everything. Only needed to double the dressing, though. Served it to a group of 22 and everyone raved about it.