Panzanella Style Caprese Asparagus Salad

The Panzanella Style Caprese Asparagus Salad is a vibrant dish that transports me right to the heart of spring. Just picture a sunny afternoon, surrounded by friends and family, all enjoying the fresh bursts of flavor from the garden. A few weeks ago, I decided to whip up this delightful salad for a small gathering. The combination of fresh asparagus, ripe heirloom tomatoes, and creamy mozzarella had everyone raving. It’s the kind of dish that not only satisfies your taste buds but also brings a colorful, elegant touch to any table.

As I tossed the ingredients together, I couldn’t help but think of the memories tied to each one. The crusty ciabatta bread, golden and crispy, was a nod to the rustic Italian countryside. With every bite, I felt connected to the seasons and the beauty of fresh produce. This Panzanella Style Caprese Asparagus Salad is not just a recipe; it’s a celebration of spring and the joy of sharing good food with great people.

Panzanella Style Caprese Asparagus Salad Ingredients

Creating the Panzanella Style Caprese Asparagus Salad is all about selecting the best ingredients that work harmoniously together. The key players in this dish are fresh vegetables, high-quality olive oil, and a tangy vinaigrette that brings everything together.

• 1 smallish loaf of ciabatta bread, roughly torn into pieces
• Olive oil
• Kosher salt and pepper
• 1 bunch fresh asparagus
• 1 tablespoon olive oil
• Kosher salt and pepper
• 1-2 large heirloom tomatoes, sliced
• 2 cups heirloom or regular cherry tomatoes, halved
• 2 ripe but firm avocados, sliced
• 1 cup kalamata olives, pitted
• 1 bunch fresh basil, roughly chopped
• 8 ounces fresh buffalo mozzarella or regular mozzarella or burrata, torn
• Handful of microgreens + mint
• 1/3 cup olive oil
• 2 tablespoons fresh lemon juice
• Kosher salt and pepper
• Crushed red pepper flakes

Step by Step Guide for Panzanella Style Caprese Asparagus Salad

Making the Panzanella Style Caprese Asparagus Salad is a straightforward process that yields stunning results. Let’s dive into the details, where each step brings the dish closer to perfection.

1. Preheat your oven to 375 degrees F. This temperature is perfect for achieving a crispy texture for the bread.
2. Add the bread cubes to a baking sheet and drizzle them with olive oil. Sprinkle with kosher salt and pepper, tossing well to coat them evenly. You want each piece to be glistening with oil and seasoned before baking.
3. Bake the bread for about 10 minutes. After that, give them a gentle toss and return them to the oven. Continue baking for another 5 to 10 minutes or until they’re golden and crisp.
4. While the bread is baking, heat an outdoor grill, skillet, or grill pan to medium-high heat. Drizzle the asparagus with a little olive oil and sprinkle with kosher salt and pepper. Once hot, transfer the asparagus to the grill pan.
5. Grill the asparagus for about 4 to 5 minutes, turning occasionally, until they are charred and tender. Remove from the heat and season lightly with more salt and pepper to taste.
6. In a large bowl or on a platter, arrange the tomatoes, avocados, olives, and grilled asparagus. Don’t be afraid to layer them in a way that looks beautiful. Season the tomatoes lightly with more salt and pepper.
7. Top the layered vegetables with fresh basil. Make sure to sprinkle it generously for that aromatic burst of flavor.
8. Now, scatter the toasted bread over the top, adding a crunch that complements the creamy mozzarella and the other fresh ingredients.
9. Finish with a sprinkle of microgreens and a drizzle of the homemade vinaigrette. To make the vinaigrette, whisk together olive oil, lemon juice, kosher salt, pepper, and a pinch of crushed red pepper flakes. Taste and adjust as necessary.
10. Serve the Panzanella Style Caprese Asparagus Salad immediately, basking in all its colorful glory!

Making Adjustments

Creating the Panzanella Style Caprese Asparagus Salad allows for plenty of room for personal touches. Here are some tips to enhance your experience:

• Storage: Any leftovers can be stored in an airtight container in the refrigerator for up to two days. However, the bread may lose its crispness, so consider adding it fresh when serving.
• Freezing: This salad is best enjoyed fresh, so freezing is not recommended. The vegetables may lose their texture after thawing.
• Pairing: This salad pairs beautifully with grilled chicken or fish for a light yet satisfying meal.
• Variations: Feel free to add other seasonal vegetables like roasted bell peppers or zucchini for added flavor and nutrition.
• No grill? If you don’t have a grill, you can easily roast the asparagus in the oven instead, just toss it with olive oil and spices and bake until tender.

Best Served With

• Perfect for picnics: Pack the salad in a cooler with some crusty bread or crackers for a delightful afternoon spread.
• Great for brunch: Serve alongside a selection of quiches or frittatas to create a colorful brunch buffet.
• Ideal for barbecues: This salad complements grilled meats, making it a must-have for summer cookouts.
• Seasonal gatherings: With its bright colors, the Panzanella Style Caprese Asparagus Salad is perfect for holiday tables, especially during spring celebrations.
• Light lunch: Serve this salad with a slice of focaccia or a hearty grain bread for a wholesome lunch option.

FAQ

Conclusion

The Panzanella Style Caprese Asparagus Salad is not just a salad; it’s an invitation to celebrate the flavors of spring. Each bite is a delicious reminder of the beauty of fresh ingredients and the joy of sharing a meal with loved ones. I encourage you to try this recipe and bring a taste of the season to your table. Whether it’s for a casual lunch or a festive gathering, this salad will surely be a hit!

Panzanella Style Caprese Asparagus Salad

The ultimate fresh salad, the Panzanella Style Caprese Asparagus Salad bursts with seasonal flavors. With crispy bread, juicy tomatoes, and creamy mozzarella, it's the perfect dish for spring gatherings. Make it tonight for a colorful addition to your table!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Salads

Cuisine: Italian

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 loaf ciabatta bread roughly torn into pieces
• 2 tablespoons olive oil
• to taste kosher salt
• to taste black pepper
• 1 bunch fresh asparagus
• 1 large heirloom tomato sliced
• 2 cups heirloom or regular cherry tomatoes halved
• 2 ripe avocados sliced
• 1 cup kalamata olives pitted
• 1 bunch fresh basil roughly chopped
• 8 ounces fresh buffalo mozzarella torn
• 1/3 cup olive oil
• 2 tablespoons fresh lemon juice
• to taste crushed red pepper flakes

Equipment

• Oven
• Baking Sheet
• Skillet
• Frying Pan
• Whisk
• Chef's Knife

Method

 

1. Preheat your oven to 375 degrees F. This temperature is perfect for achieving a crispy texture for the bread.
2. Add the bread cubes to a baking sheet and drizzle them with olive oil. Sprinkle with kosher salt and pepper, tossing well to coat them evenly.
3. Bake the bread for about 10 minutes. After that, give them a gentle toss and return them to the oven. Continue baking for another 5 to 10 minutes until they are golden and crisp.
4. While the bread is baking, heat a grill or grill pan to medium-high heat. Drizzle the asparagus with a little olive oil and season with kosher salt and pepper before grilling.
5. Grill the asparagus for about 4 to 5 minutes, turning occasionally until they are charred and tender. Remove from heat and season lightly with more salt and pepper.
6. In a large bowl or on a platter, arrange the tomatoes, avocados, olives, and grilled asparagus. Season the tomatoes lightly with salt and pepper.
7. Top with fresh basil and scatter the toasted bread over the top.
8. Finish with a sprinkle of microgreens and a drizzle of the homemade vinaigrette made with olive oil, lemon juice, kosher salt, pepper, and crushed red pepper flakes.
9. Serve immediately and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to two days. The bread may lose its crispness, so consider adding it fresh when serving.

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Meet Blaire Holloway

Taking traditional feast recipes and giving them a modern, vibrant twist is what drives me. I want to keep your menu exciting and fresh. I handled the cooking and photography for this recipe, working to bridge the gap between classic comfort and contemporary flavor for your table.