Grilled Asparagus Panzanella Salad
What You Need
For Dressing:
- 1/2 cup olive
- 2 tbsp red wine vinegar
- 1 tsp fresh lemon juice
- 1/2 tbsp honey
- 1 tbsp finely chopped basil
- 1/2 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
For Salad:
- 1 lb fresh asparagus
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup quartered cherry tomatoes
- 1/4 cup diced red onion
- 1 cup chopped cucumber
- 1 yellow bell pepper, sliced and chopped
- 3 large basil leaves, finely chopped
- 3 1/2 cups italian bread cubes
- 1 1/2 tbsp olive oil
Easy
4
Fresh Asparagus
What You Do
For Dressing:
Whisk all ingredients into a small bowl. Set aside till ready to dress.
For Salad:
To prepare the asparagus, trim the ends of the asparagus. Coat asparagus in 2 tbsp of olive oil and season with salt and pepper.
Heat a grill to high heat. Place asparagus on the grill. Turn occasionally for 3-5 minutes. Asparagus will be tender and slightly charred.
Remove asparagus from the grill. Allow to cool a few minutes and chop into 1-inch pieces.
To prepare the bread cubes, preheat the oven to 400°F. Place bread in a bowl and toss in 1 1/2 tsp olive oil. Place the bread on a baking sheet. Bake for 10 minutes until bread is toasted and slightly browned.
Place asparagus, bread, tomatoes, basil, cucumbers, onion, and bell pepper in a salad bowl. Pour the dressing over the salad and stir, gently, to coat.
Cover and chill for 30 minutes before serving. The salad can be made up in the morning. If stored over 6 hours the bread will not stay crisp.
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