asparagus-and-tomato-panzanella.json

{
    "directions": [
        "Preheat oven to 400 degrees F (200 degrees C).",
        "Toss bread, 1/4 cup olive oil, and garlic in a bowl until coated. Season with salt and black pepper. Transfer mixture to a baking sheet.",
        "Bake in the preheated oven until toasted, about 15 minutes, stirring and flipping bread cubes about halfway through. Allow bread to cool.",
        "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. Transfer asparagus to iced water to cool. Drain and dry on a clean towel. Cut asparagus into thirds.",
        "Mix asparagus, cucumber, cherry tomatoes, yellow tomatoes, red onion, olives, capers, mozzarella balls, and bread cubes in a large bowl. Whisk red wine vinegar and 1/4 cup extra-virgin olive oil in a small bowl; season with salt and pepper. Pour vinegar dressing over bread mixture; toss to combine. Allow bread salad to rest for 20 minutes before serving."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Asparagus and Tomato Panzanella",
    "url": "http://allrecipes.com/recipe/222773/asparagus-and-tomato-panzanella/"
}