For the best flavor, use day-old bread that is slightly stale. Feel free to add other seasonal vegetables, such as bell peppers or zucchini. If you don't have fresh mozzarella balls, you can use cubed mozzarella cheese. Adjust the amount of red wine vinegar to your preference. The Panzanella can be made ahead of time, but it's best to add the dressing just before serving to prevent the bread from becoming too soggy.
Asparagus and Tomato Panzanella
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PREP TIME30 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs 10 mins
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SERVING6 People
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VIEWS42
Experience the vibrant flavors of Italy with this delightful Panzanella, a symphony of fresh asparagus, juicy tomatoes, and crusty bread, all harmonized with a tangy red wine vinaigrette. A perfect salad for a summer gathering or a light and refreshing meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol9 mg
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Fiber4 g
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Protein9 g
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Saturated Fat5 g
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Sodium720 mg
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Sugar4 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400 degrees F (200 degrees C). (5 minutes)
02
StepIn a large bowl, toss the cubed bread with 1/4 cup olive oil and minced garlic. Season generously with salt and pepper. (5 minutes)
03
StepTransfer the bread mixture to a baking sheet and spread in a single layer. (2 minutes)
04
StepBake in the preheated oven until golden brown and toasted, about 15 minutes, stirring and flipping the bread cubes halfway through to ensure even toasting. (15 minutes)
05
StepRemove from oven and allow the toasted bread to cool completely. (10 minutes)
06
StepWhile the bread is cooling, prepare an ice bath in a large bowl. (2 minutes)
07
StepBring a pot of salted water to a boil. Add the trimmed asparagus and cook until bright green and just tender-crisp, about 2 to 3 minutes. (5 minutes)
08
StepImmediately transfer the asparagus to the ice bath to stop the cooking process. (1 minute)
09
StepOnce cooled, drain the asparagus and dry thoroughly on a clean kitchen towel. Cut into 1-inch pieces. (5 minutes)
10
StepIn a large bowl, combine the cooled toasted bread, asparagus, cucumber, cherry tomatoes, yellow tomatoes, red onion, olives, capers, and mozzarella balls. (10 minutes)
11
StepIn a small bowl, whisk together the red wine vinegar and 1/4 cup extra-virgin olive oil. Season with salt and pepper to taste. (2 minutes)
12
StepPour the vinaigrette over the bread and vegetable mixture, and gently toss to combine, ensuring all ingredients are evenly coated. (3 minutes)
13
StepAllow the Panzanella to rest for at least 20 minutes before serving, allowing the flavors to meld together and the bread to soften slightly. (20 minutes)
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Enos Padberg
Jun 30, 2025I added some grilled chicken to make it a complete meal, and it was delicious.
Delta Lindgren
May 21, 2025I love how easy this recipe is to customize with different vegetables.
Lurline Ebert
May 1, 2025This salad is amazing! The combination of flavors and textures is perfect.
Noah Anderson
Mar 23, 2025I made this for a summer BBQ, and it was a huge hit! Everyone loved it.
Taya Schaden
Jan 27, 2025This is my new go-to salad for summer potlucks.
Anibal Weissnat
Jan 19, 2025The red wine vinaigrette is the key to this salad. It's so flavorful!