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Panzanella Style Caprese Asparagus Salad.
Serves 4
15 mins prep
15 mins cook
30 mins total
I took the classic caprese salad and kind of elevated it with the addition of grilled asparagus and toasty homemade bread crumbs. Simple additions, but they just bring on a fun little twist and make the salad a little heartier too!
Toasty Bread
Salad
Vinaigrette
Preheat the oven to 375 degrees F.
Add the bread cubes to a baking sheet and drizzle with olive oil. Sprinkle with salt + pepper and toss well to coat, making sure all the bread has been coated in olive oil and seasoned.
Bake for 10 minutes, toss and bake another 5-10 minutes or until the bread is golden and crisp.
Heat an outdoor grill, skillet or grill pan to medium high heat. Drizzle the asparagus with olive oil and sprinkle with salt and pepper. Transfer the asparagus to the grill pan and grill until charred, about 4-5 minutes. Remove from the grill and season lightly with salt and pepper or to taste.
In a large bowl or on a platter, arrange the the tomatoes, avocados, olives and asparagus. Season the tomatoes lightly with salt and pepper. Top with basil. Scatter the mozzarella and toasty bread over top. Finish with a sprinkle of microgreens. Serve with the Vinaigrette (see below).
Vinaigrette
Whisk all ingredients together in a bowl. Taste and adjust as needed.