Asparagus And Tomato Panzanella Recipe

Name: Asparagus And Tomato Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cubed crusty bread; 1/4 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; 3/4 cup pitted kalamata olives; 1/4 cup capers, drained; 3/4 cup fresh mozzarella balls (bocconcini); 1/4 cup red wine vinegar; 1/4 cup extra-virgin olive oil

Servings: persons

3 cups cubed crusty bread
1/4 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
3/4 cup pitted kalamata olives
1/4 cup capers, drained
3/4 cup fresh mozzarella balls (bocconcini)
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil

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.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups cubed crusty bread, 1/4 cup olive oil, as needed, 3 cloves garlic, minced, kosher salt to taste, and more.

Yes, Asparagus And Tomato Panzanella falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asparagus And Tomato Panzanella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions