Asparagus Panzanella

Heavenly! This is my new favorite salad!

• Ready In: 23 mins
• Serves: 6

Ingredients

• 1  lb  medium asparagus
•  salt & freshly ground black pepper
• 1  seedless cucumber, peeled and cut into 1/2 inch wedges
• 8  cherry tomatoes, cut in half
• 2  small tomatoes, such as red,green zebra,or yellow,each cut into 8 wedges
• 1  medium red onion, cut into 1/4 inch-thick wedges
• 3⁄4 cup kalamata olive, pitted
• 1⁄4 cup capers, drained
• 6  slices  country bread, 1/2 inch-thick,crust on,torn into 1 inch chunks (like French or Italian)
• 2  tablespoons red wine vinegar
• 2  tablespoons extra virgin olive oil

Directions

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!