Grilled Asparagus Panzanella Salad
A panzanella salad that features grilled asparagus and a tangy red wine vinaigrette for the perfect combination of flavors.
grilled asparagus, Panzanella Salad
- 6 servings
day-old country-style bread,
red wine vinegar
red cherry tomatoes,
yellow cherry tomatoes,
small red onion,
fresh basil leaves,
cut into thin ribbons
Preheat grill to high.
Toss asparagus in olive oil and season with salt and pepper. Grill asparagus perpendicular to the grates for about 5 minutes, or until crisp tender, turning frequently.
Grill bread slices about one minute on each side, or until toasted. (May brush with olive oil if sticking to the grates.)
Combine red wine vinegar, olive oil, minced garlic, and salt and pepper and whisk until emulsified.
Slice asparagus into one-inch pieces and cube bread into one-inch pieces. Place asparagus and bread in a large salad bowl with the tomatoes, onion, and olives. Add the vinaigrette and toss gently.
Allow to set for about 30 minutes at room temperature before serving.
Recipe adapted from
Bobby Flay's Grill It!
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