Photo: Markus Spiske
Asparagus and Tomato Panzanella
15 ingredients
30 min + 20 min
6 servings
openrecipes
"Asparagus and other vegetables are tossed together with Italian-style bread and drizzled with red wine vinegar and olive oil."
Estimated Nutrition (whole recipe, rough)
874
Calories
27g
Protein
22g
Fat
144g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes