Asparagus and Tomato Panzanella

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 400 degrees F (200 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Toss bread cubes, ¼ cup oil, and garlic together on a large baking sheet; season with salt and black pepper.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Bake in the preheated oven until toasted, about 15 minutes, stirring and flipping bread cubes about halfway through. Cool.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Fill a large bowl with ice and cold water; set aside. Bring a pot of salted water to a boil; cook asparagus in the boiling water until bright green and just tender, 2 to 3 minutes. Transfer asparagus to ice water to cool. Drain; dry on a clean towel. Cut asparagus into thirds.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Toss bread cubes, asparagus, cucumber, yellow tomatoes, onion, olives, mozzarella, cherry tomatoes, and capers in a large bowl. Whisk vinegar and remaining ¼ cup oil in a small bowl; season with salt and black pepper. Pour vinaigrette over bread mixture; toss to combine. Set aside before serving for 20 minutes.'}

📊 Nutrition Facts

Per serving (6 servings total)