Asparagus and Tomato Panzanella

Asparagus and Tomato Panzanella

Sarahscakes

"Asparagus and other vegetables are tossed together with Italian-style bread and drizzled with red wine vinegar and olive oil."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 10 m servings 342 cals
Serving size has been adjusted!
Original recipe yields 6 servings

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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 6
Most helpful
Most positive
Least positive
Newest

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.

Other stories that may interest you