Recipe by Sarahscakes
"Asparagus and other vegetables are tossed together with Italian-style bread and drizzled with red wine vinegar and olive oil."
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cubed crusty bread
olive oil, as needed
kosher salt to taste
ground black pepper to taste
fresh asparagus, trimmed
English cucumber - peeled, seeded, and sliced
cherry tomatoes, halved
yellow tomatoes, cut into wedges
red onion, cut into wedges
pitted kalamata olives
fresh mozzarella balls (bocconcini)
red wine vinegar
extra-virgin olive oil
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. :)
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 unused bread in an airtight container until needed. It tasted fantastic the next day when I had it for lunch!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Asparagus and Tomato Panzanella
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 232
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