ASPARAGUS AND TOMATO PANZANELLA

Asparagus and Tomato Panzanella image

Asparagus and other vegetables are tossed together with Italian-style bread and drizzled with red wine vinegar and olive oil.

Provided by Sarahscakes

Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes

Time 1h10m

Yield 6

Number Of Ingredients 15

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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

Steps:

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.

Nutrition Facts : Calories 342.2 calories, Carbohydrate 21.4 g, Cholesterol 9 mg, Fat 25.7 g, Fiber 3.6 g, Protein 8.6 g, SaturatedFat 4.7 g, Sodium 720.3 mg, Sugar 3.6 g