Asparagus and Tomato Panzanella

Asparagus, tomatoes, cucumber, and onion are tossed with seasoned, toasted bread cubes in this Italian-inspired salad.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 342 Calories

Ingredients

• 3 cloves garlic, minced
• ground black pepper to taste
• 10 cherry tomatoes, halved
• kosher salt to taste
• 1 pound fresh asparagus, trimmed
• 1 red onion, cut into wedges
• 3 cups cubed crusty bread
• 1 English cucumber - peeled, seeded, and sliced
• 2 small yellow tomatoes, cut into wedges
• 0.25 cup red wine vinegar
• 0.25 cup extra-virgin olive oil
• 0.75 cup pitted kalamata olives
• 0.25 cup olive oil, as needed
• 0.25 cup capers, drained
• 0.75 cup fresh mozzarella balls (bocconcini)

Recipe Instructions

Step 1

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

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.