Asparagus and Tomato Panzanella
Asparagus and Tomato Panzanella might be a good recipe to expand your side dish collection. Watching your figure? This vegetarian recipe has 269 calories, 9g of protein, and 15g of fat per serving. This recipe serves 6. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up asparagus, kosher salt, mozzarella balls, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.
Instructions
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.