Grilled Asparagus Panzanella Salad | Life, Love, and Good Food
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Grilled Asparagus Panzanella Salad

A panzanella salad that features grilled asparagus and a tangy red wine vinaigrette for the perfect combination of flavors.
Course Salad
Cuisine American
Keyword grilled asparagus, Panzanella Salad
Servings 4 - 6 servings


  • 1 pound asparagus
  • 6 slices day-old country-style bread, 1-inch
  • 1/4 cup red wine vinegar
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup olive oil
  • 8 red cherry tomatoes, quartered
  • 8 yellow cherry tomatoes, quartered
  • 1 small red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted
  • 6 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! 2008
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