Asparagus and Tomato Panzanella recipe
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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
Nutrition Info
- 342.2 caloriescarbohydrate: 21.4 gcholesterol: 9 mgfat: 25.7 gfiber: 3.6 gprotein: 8.6 gsaturatedFat: 4.7 gservingSize: -sodium: 720.3 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Asparagus and Tomato Panzanella
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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.
Bake in the preheated oven until toasted, about 15 minutes, stirring and flipping bread cubes about halfway through. Allow bread to cool.
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.
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.