Get the Recipe: Asparagus and Tomato Panzanella Salad
This delicious Asparagus and Tomato Panzanella Salad comes together with just a few simple ingredients! A healthy and delicious salad you will love all summer long!
Ingredients
- 1 pound asparagus, trimmed and cut in thirds
- 3 cups halved cherry tomatoes
- 1/4 teaspoon pepper
- 1 cup fresh Mozzarella, cubed
- 2 teaspoons Dijon mustard
- 1/4 cup packed basil leaves, sliced
- 2 cups of cubed bread, I used gluten free bread
- 1/4 cup Extra Virgin Olive Oil, for the dressing + 2 tablespoons of olive oil for the bread
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
Instructions
- Boil asparagus in a large pot of salted water for 1 1/2 minutes, or until fork tender. Be careful not to overcook!
- Drain and rinse with cold water.
- Add the asparagus, tomatoes, mozzarella into a large bowl.
- Drizzle the bread with the olive oil and grill over medium heat until lightly toasted.
- Cut into cubes and add to the asparagus and tomato mixture.
- In a small bowl or mixing cup combine the basil, 1/4 cup HemisFares olive oil, lemon juice, mustard and salt and pepper.
- Mix well until everything is combined and pour over salad ingredients.
- Toss to coat.
- Serve immediately.
Notes
**If making this ahead of time just wait to add the grilled bread and mozzarella immediately before serving
Serving: 2 cups (roughly), Calories: 177kcal, Carbohydrates: 14.1g, Protein: 9.7g, Fat: 10g, Cholesterol: 3.4mg, Sodium: 359mg, Fiber: 3.3g, Sugar: 7.2g
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