Asparagus and Tomato Panzanella

Asparagus and Tomato Panzanella

This asparagus and tomato panzanella recipe combines asparagus, tomatoes, cucumber, and onions with toasted bread cubes and Italian-style dressing.

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

Recipe Instructions

Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Toss bread cubes, 1/4 cup oil, and garlic together on a large baking sheet. Season with salt and black pepper.
Step 3
Bake in the preheated oven until toasted, about 15 minutes, stirring and flipping bread cubes about halfway through. Let cool.
Step 4
Fill a large bowl with ice 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 ice water to cool. Drain and dry on a clean towel. Cut asparagus into thirds.
Step 5
Mix bread cubes, asparagus, cucumber, tomatoes, onion, olives, mozzarella, and capers in a large bowl. Whisk vinegar and remaining 1/4 cup oil in a small bowl; season with salt and pepper. Pour dressing over bread mixture; toss to combine. Let rest for 20 minutes before serving.

Ingredients

  • 3 cloves garlic, minced
  • 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
  • 0.75 cup pitted kalamata olives
  • 0.25 cup olive oil, as needed
  • 0.25 cup capers, drained
  • 0.75 cup fresh mozzarella balls (bocconcini)

Categories

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