Asparagus and Tomato Panzanella

Asparagus and Tomato Panzanella

6
Sarahscakes 3

"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 servings 342 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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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

6
  1. 7 Ratings

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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! Tha...

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

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 unuse...

This makes a very large salad, great for a Sunday dinner for 5 to 6 people; the kalamata olives are the best part!. I have a few recommendations: If you don't have crusty bread, use large crout...

Absolutely delicious. I followed the recipe exactly as written, except I tripled everything. Only needed to double the dressing, though. Served it to a group of 22 and everyone raved about it.

Yummo! The combination of flavors and textures is wonderful.