Enjoy the vibrant flavors of spring with this delicious asparagus and tomato panzanella recipe. Panzanella is an Italian bread salad that combines fresh vegetables, stale bread, and a tangy vinaigrette. In this version, the addition of asparagus and tomatoes adds a burst of color and flavor. This hearty salad is perfect as a side dish or a light lunch. It is quick and easy to make, and the result is a refreshing and satisfying dish that will impress your family and friends. Serve it chilled for a delightful summertime treat!
Ingredients
- 1 pound asparagus, tough ends trimmed
- 2 cups cherry tomatoes, halved
- 3 cups stale bread, torn into bite-sized pieces
- 1 small red onion, thinly sliced
- 1/2 cup fresh basil leaves, torn
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- Salt and pepper to taste
Directions
- Bring a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until crisp-tender. Drain and transfer to a bowl of ice water to cool. Once cool, cut into 2-inch pieces.
- In a large bowl, combine the cherry tomatoes, torn bread, sliced red onion, torn basil leaves, and the cooked asparagus.
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, salt, and pepper. Pour the dressing over the salad and toss to combine. Let the salad sit for 10-15 minutes to allow the flavors to meld.
- Serve the panzanella salad chilled and enjoy!
