Asparagus and Tomato Panzanella |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Asparagus and other vegetables are tossed together with Italian-style bread and drizzled with red wine vinegar and olive oil. Ingredients:
3 cups cubed crusty bread |
1/4 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 |
3/4 cup pitted kalamata olives |
1/4 cup capers, drained |
3/4 cup fresh mozzarella balls (bocconcini) |
1/4 cup red wine vinegar |
1/4 cup extra-virgin olive oil |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
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.
3. Bake in the preheated oven until toasted, about 15 minutes, stirring and flipping bread cubes about halfway through. Allow bread to cool.
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.
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.
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