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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!

Get the Recipe: Asparagus and Tomato Panzanella Salad

Prep: 15 minutes
Cook: 5 minutes
Total: 20 minutes
Author: Annie Holmes
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!
5 from 1 rating
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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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