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Panzanella Style Caprese Asparagus Salad

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!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.