Asparagus Panzanella

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Total Time
20 mins
3 mins

Heavenly! This is my new favorite salad!

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  1. Break off and discard the tough ends of asparagus (I save for stock).
  2. Bring a medium saucepan of salted water to a boil; prepare an ice bath.
  3. Cook asparagus until bright green and just tender, 2 to 3 minutes.
  4. Transfer immediately to ice bath.
  5. Drain; place on a clean kitchen towel.
  6. In a large bowl, combine asparagus, cucumber, tomatoes, red onion, olives, capers, and bread; toss to combine.
  7. In a small bowl, whisk together red-wine vinegar and olive oil; season with salt and pepper.
  8. Pour vinaigrette over asparagus mixture, and toss until well coated.
  9. Let sit until bread absorbs juices, and serve.
  10. Enjoy!