Asparagus and Tomato Panzanella

Asparagus and Tomato Panzanella

5
Sarahscakes 2

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

Ingredients 1 h 10 m {{adjustedServings}} servings 342 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 342 kcal
  • 17%
  • Fat:
  • 25.7 g
  • 40%
  • Carbs:
  • 21.4g
  • 7%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 720 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  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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Reviews 5

  1. 6 Ratings

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Christina
2/24/2013

I LOVE panzanella salad, and I LOVED this! I did cheat and use marinated asparagus (I've been trying to figure out what to do w. it, lol), but that just added an extra yum. This is a keeper! Thanks for sharing. :)

misstoni
5/27/2014

I added too much bread and didn't compensate with enough sauce and didn't let set long enough.

Seattle2Sydney
10/25/2013

This was delicious - loved it. Had more than I needed though and decided to keep some in the fridge for leftovers. If you think you'll do this, don't add all the bread initially. Store the unused bread in an airtight container until needed. It tasted fantastic the next day when I had it for lunch!