“Asparagus and other vegetables are tossed together with Italian-style bread and drizzled with red wine vinegar and olive oil.” - by Sarahscakes
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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
Amount Per Serving (6 total)
- Calories
- 342 cal
- 17%
- Fat
- 25.7 g
- 40%
- Carbs
- 21.4 g
- 7%
Based on a 2,000 calorie diet
Share It
Reviews (1)
Rate This Recipe
"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 fo..." See morer sharing. :)"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
