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Asparagus and Tomato Panzanella

Rated as 4.77 out of 5 Stars

"Asparagus and other vegetables are tossed together with Italian-style bread and drizzled with red wine vinegar and olive oil."
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1 h 10 m servings 342
Original recipe yields 6 servings


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  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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 342 calories; 25.7 21.4 8.6 9 720 Full nutrition

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Read all reviews 9
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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...

Good flavor but turned out slightly soggy. I added fresh herbs.

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.

Yummo! The combination of flavors and textures is wonderful.