Asparagus Panzanella Salad

 Asparagus Panzanella Salad

Serves : 4

Preheat your oven to : 350

Prep time: 40 minutes


  1. 1 pound asparagus, chopped
  2. 1 6 oz bag baby spinach or mixed greens
  3. 1 cucumber, seeded and diced
  4. 1 small red onion, small diced
  5. 2 cups grape tomatoes, sliced in half length wise
  6. 6 slices of sour dough, cut into large cubes
  7. 1 1/2 cup olive oil, divided
  8. 1/2 cup sherry vinegar
  9. 1/4 cup Dijon mustard

Asparagus Panzanella Salad
 Asparagus Panzanella Salad


  1. Put a pot of salted water on to boil. When it reaches a boil, add the asparagus and cook for 2 to 3 minutes or until the asparagus is tender. Immediately put into ice water to stop the cooking.
  2. Put the bread cubes on a baking tray and drizzle with 1/2 cup olive oil, salt and pepper. Bake in a preheated oven for 5 to 10 minutes or until the bread is crisp and dry, remove from the oven and allow it to cool.
  3. Mix all the vegetables in a large bowl with the asparagus.
  4. To make the dressing, put the mustard in a separate bowl. Then, slowly add the remaining 1 cup olive oil while whisking, add the sherry vinegar. Taste and adjust the seasonings.
  5. To assemble, add the dressing to the vegetables and toss to coat. Ten minutes before serving add the bread and toss until just combined.

Other recipes Salad : Here

Read also: 

How to Roast Asparagus in an easy and simple way

Asparagus Salsa

 Asparagus Roll-up Hors d’oeuvres

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