Name: Asparagus and Tomato Panzanella
Prep time: 30 min
Cook time: 20 min
Total time: 70 min
Yield: 6 servings
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

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

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Step 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.
Step 3

Bake in the preheated oven until toasted, about 15 minutes, stirring and flipping bread cubes about halfway through. Allow bread to cool.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

342 calories; protein 8.6g; carbohydrates 21.4g; fat 25.7g; cholesterol 9mg; sodium 720.3mg. Full Nutrition

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Ingredients

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Nutrition Facts

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Ingredients

Directions

Nutrition Facts