Panzanella Style Caprese Asparagus Salad.
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!
Servings: 4 Servings
- 1 bunch fresh asparagus
- 1 tablespoon olive oil
- kosher salt and pepper
- 1-2 large heirloom tomatoes sliced
- 2 cups heirloom or regular cherry tomatoes halved
- 2 ripe but firm avocados, sliced
- 1 cup kalamata olives pitted
- 1 bunch fresh basil roughly chopped
- 8 ounces fresh buffalo mozzarella regular mozzarella or burrata, torn
- handful of microgreens + mint
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).
Calories: 643kcal | Carbohydrates: 73g | Protein: 22g | Fat: 46g | Saturated Fat: 12g | Cholesterol: 43mg | Sodium: 1187mg | Potassium: 498mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2510IU | Vitamin C: 29.5mg | Calcium: 1296mg | Iron: 1.3mg