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Asparagus and Tomato Panzanella

Asparagus and Tomato Panzanella Recipe

  • 3 cups cubed crusty bread
  • 1/4 cup olive oil, as needed
  • 3 cloves garlic, minced
  • kosher salt to taste
  • ground black pepper to taste
  • 1 pound fresh asparagus, trimmed
  • 1 English cucumber - peeled, seeded, and sliced
  • 10 cherry tomatoes, halved
  • 2 small yellow tomatoes, cut into wedges
  • 1 red onion, cut into wedges
  • 3/4 cup pitted kalamata olives
  • 1/4 cup capers, drained
  • 3/4 cup fresh mozzarella balls (bocconcini)
  • 1/4 cup red wine vinegar
  • 1/4 cup extra-virgin olive oil
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 342
Total Fat 25.7g
Saturated Fat 4.7g
Cholesterol 9mg
Sodium 720mg
Total Carbohydrate 21.4g
Dietary Fiber 3.6g
Sugars 3.6g
Protein 8.6g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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