Asparagus and Tomato Panzanella Tarifi

Malzemeler

• 3 cups cubed crusty bread0.25 cup olive oil, as needed3 cloves garlic, mincedkosher salt to tasteground black pepper to taste1 pound fresh asparagus, trimmed1 English cucumber - peeled, seeded, and sliced10 cherry tomatoes, halved2 small yellow tomatoes, cut into wedges1 red onion, cut into wedges0.75 cup pitted kalamata olives0.25 cup capers, drained0.75 cup fresh mozzarella balls (bocconcini)0.25 cup red wine vinegar0.25 cup extra-virgin olive oil

Hazırlanışı

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss bread, 1/4 cup olive oil, and garlic in a bowl until coated. Season with salt and black pepper. Transfer mixture to a baking sheet.
3. Bake in the preheated oven until toasted, about 15 minutes, stirring and flipping bread cubes about halfway through. Allow bread to cool.
4. Fill a large bowl with iced water; set aside. Bring a pot of salted water to a boil; cook asparagus in boiling water until bright green and just tender, 2 to 3 minutes. Transfer asparagus to iced water to cool. Drain and dry on a clean towel. Cut asparagus into thirds.
5. Mix asparagus, cucumber, cherry tomatoes, yellow tomatoes, red onion, olives, capers, mozzarella balls, and bread cubes in a large bowl. Whisk red wine vinegar and 1/4 cup extra-virgin olive oil in a small bowl; season with salt and pepper. Pour vinegar dressing over bread mixture; toss to combine. Allow bread salad to rest for 20 minutes before serving.

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