Asparagus and Tomato Panzanella

Ingredients

• 1 pound asparagus fresh trimmed
• 0.3 cup capers drained
• 10  cherry tomatoes halved
• 3 cups top cubed
• 1  cucumber english peeled seeded sliced
• 3 cloves garlic minced
• 6 servings ground pepper black to taste
• 0.8 cup kalamata olives pitted
• 6 servings kosher salt to taste
• 0.8 cup mozzarella balls fresh bocconcini
• 0.3 cup olive oil as needed
• 1  onion red cut into wedges
• 0.3 cup red wine vinegar 
• 2 small tomatoes yellow cut into wedges

Equipment

• bowl
• baking sheet
• oven
• whisk
• pot

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss bread, 1/4 cup olive oil, and garlic in a bowl until coated. Season with salt and black pepper.
3. Transfer mixture to a baking sheet.
4. Bake in the preheated oven until toasted, about 15 minutes, stirring and flipping bread cubes about halfway through. Allow bread to cool.
5. Fill a large bowl with iced water; set aside. Bring a pot of salted water to a boil; cook asparagus in boiling water until bright green and just tender, 2 to 3 minutes.
6. Transfer asparagus to iced water to cool.
7. Drain and dry on a clean towel.
8. Cut asparagus into thirds.
9. Mix asparagus, cucumber, cherry tomatoes, yellow tomatoes, red onion, olives, capers, mozzarella balls, and bread cubes in a large bowl.
10. Whisk red wine vinegar and 1/4 cup extra-virgin olive oil in a small bowl; season with salt and pepper.
11. Pour vinegar dressing over bread mixture; toss to combine. Allow bread salad to rest for 20 minutes before serving.