Name: Asparagus and Tomato Panzanella
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Cubed crusty bread - 3 cups; Olive oil, as needed - ¼ cup; Garlic, minced - 3 cloves; Kosher salt to taste - 3 cloves; Ground black pepper to taste - 3 cloves; Fresh asparagus, trimmed - 1 pound; English cucumber - peeled, seeded, and sliced - 1; Cherry tomatoes, halved - 10; Yellow tomatoes, cut into wedges - 2 small; Red onion, cut into wedges - 1; Pitted kalamata olives - ¾ cup; Capers, drained - ¼ cup; Fresh mozzarella balls (bocconcini) - ¾ cup; Red wine vinegar - ¼ cup; Extra-virgin olive oil - ¼ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Asparagus and Tomato Panzanella

1. Cubed crusty bread - 3 cups

2. Olive oil, as needed - ¼ cup

3. Garlic, minced - 3 cloves

4. Kosher salt to taste - 3 cloves

5. Ground black pepper to taste - 3 cloves

6. Fresh asparagus, trimmed - 1 pound

7. English cucumber - peeled, seeded, and sliced - 1

8. Cherry tomatoes, halved - 10

9. Yellow tomatoes, cut into wedges - 2 small

10. Red onion, cut into wedges - 1

11. Pitted kalamata olives - ¾ cup

12. Capers, drained - ¼ cup

13. Fresh mozzarella balls (bocconcini) - ¾ cup

14. Red wine vinegar - ¼ cup

15. Extra-virgin olive oil - ¼ cup

How to cook deliciously - Asparagus and Tomato Panzanella

1. Stage

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

2. Stage

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. Stage

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

4. Stage

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. Stage

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.