Asparagus and Tomato Panzanella
Ingredients
- 3 cups cubed crusty bread
- cup olive oil, divided
- 3 cloves garlic, minced
- salt and ground black pepper to taste
- 1 pound fresh asparagus, trimmed
- 1 English cucumber, peeled, seeded, and sliced
- 2 small yellow tomatoes, cut into wedges
- 1 red onion, cut into wedges
- ¾ cup pitted Kalamata olives
- ¾ cup fresh small mozzarella balls (bocconcini)
- 10 cherry tomatoes, halved
- ¼ cup capers, drained
- ¼ cup red wine vinegar
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss bread cubes, ¼ cup oil, and garlic together on a large baking sheet; season with salt and black pepper.
- Bake in the preheated oven until toasted, about 15 minutes, stirring and flipping bread cubes about halfway through. Cool.
- Fill a large bowl with ice and cold water; set aside. Bring a pot of salted water to a boil; cook asparagus in the boiling water until bright green and just tender, 2 to 3 minutes. Transfer asparagus to ice water to cool. Drain; dry on a clean towel. Cut asparagus into thirds.
- Toss bread cubes, asparagus, cucumber, yellow tomatoes, onion, olives, mozzarella, cherry tomatoes, and capers in a large bowl. Whisk vinegar and remaining ¼ cup oil in a small bowl; season with salt and black pepper. Pour vinaigrette over bread mixture; toss to combine. Set aside before serving for 20 minutes.
Source
Original recipe: View Original