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

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)

Recipe Instructions

Step 1

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

Step 2

Toss bread cubes, ¼ 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. Cool.

Step 4

Fill a large bowl with ice and cold water; set aside. Bring a pot of salted water to a boil; cook asparagus in the boiling water until bright green and just tender, 2 to 3 minutes. Transfer asparagus to ice water to cool. Drain; dry on a clean towel. Cut asparagus into thirds.

Step 5

Toss bread cubes, asparagus, cucumber, yellow tomatoes, onion, olives, mozzarella, cherry tomatoes, and capers in a large bowl. Whisk vinegar and remaining ¼ cup oil in a small bowl; season with salt and black pepper. Pour vinaigrette over bread mixture; toss to combine. Set aside before serving for 20 minutes.