Asparagus and Tomato Panzanella

Name: Asparagus and Tomato Panzanella
Cook time: 20 min
Yield: 6 servings
Cuisine: United Kingdom
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

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

INGRIDIENT

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

DIRECTION

Step: 1

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

Step: 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.

Step: 3

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

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 342 calories; protein 8.6g; carbohydrates 21.4g; fat 25.7g; cholesterol 9mg; sodium 720.3mg.

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