My Grilled Asparagus Panzanella Salad is filled with fresh summer vegetables like cucumber, tomatoes, peppers, and asparagus. Tossed with toasted bread and a tangy italian dressing makes a delicious summer salad.
Panzanella salads are one of my favorite things to eat in the summer. They use tons of different veggies and packed with flavor.
A traditional panzanella salad is made with old bread, onions, tomatoes in a oil based dressing. Typically, the salad will include other vegetables as well. My favorites are cucumbers, peppers, tomatoes, and grilled asparagus.
Besides the veggies I love to use, eggplant, zucchini, onions, olives, and green beans are also delicious additions to a panzanella salad.
The bread is also key in a panzanella salad. It is important to toast the bread or use a stale crusty bread or it can become soggy very quickly. I typically make this salad about 30 minutes to an our before I want to enjoy it. The dressing soaks into the bread, but nothing gets too mushy.
I love to use my favorite asparagus from Michigan Asparagus.
Ingredeints
For Dressing:
- olive oil
- red wine vinegar
- fresh lemon juice
- honey
- fresh basil
- dried thyme
- dried oregano
- salt
- black pepper
For Salad:
- fresh asparagus
- olive oil
- salt
- black pepper
- cherry tomatoes
- red onion
- cucumber
- yellow bell pepper
- basil leaves
- italian bread cubes
Instructions
For Dressing:
- Whisk all ingredients into a small bowl. Set aside till ready to dress.
For Salad:
- To prepare the asparagus, trim the ends of the asparagus. Coat asparagus in 2 tablespoon of olive oil and season with salt and pepper.
- Heat a grill to high heat. Place asparagus on the grill. Turn occasionally for 3-5 minutes. Asparagus will be tender and slightly charred.
- Remove asparagus from the grill. Allow to cool a few minutes and chop into 1-inch pieces.
- To prepare the bread cubes, preheat the oven to 400°F. Place bread in a bowl and toss in 1 ½ teaspoon olive oil. Place the bread on a baking sheet. Bake for 10 minutes until bread is toasted and slightly browned.
- Place asparagus, bread, tomatoes, basil, cucumbers, onion, and bell pepper in a salad bowl. Pour the dressing over the salad and stir, gently, to coat.
- Cover and chill for 30 minutes before serving. The salad can be made up in the morning. If stored over 6 hours the bread will not stay crisp.
Preparation Questions
Do I need to grill the asparagus?
No, I love it grilled, but it is not necessary. Washed and trimmed asparagus can be enjoyed uncooked in this salad.
Can I use low-carb bread to make a low-carb panzanella salad?
Yes, the same rules apply and you will need to toast the bread.
Looking For More Summer Salads?
Red White and Blue Cheesecake Salad
Sweet Macaroni Salad from Spiffy Cookie
Chinese Chicken Salad from Family Around The Table
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Grilled Asparagus Panzanella Salad
Ingredients
For Dressing:
- ½ cup olive oil
- 2 tablespoon red wine vinegar
- 1 teaspoon fresh lemon juice
- ½ tablespoon honey
- 1 tablespoon finely chopped basil
- ½ teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
For Salad:
- 1 lb fresh asparagus
- 2 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup quartered cherry tomatoes
- ¼ cup diced red onion
- 1 cup chopped cucumber
- 1 yellow bell pepper sliced and chopped
- 3 large basil leaves finely chopped
- 3 ½ cups italian bread cubes
- 1 ½ tablespoon olive oil
Instructions
For Salad:
-
To prepare the asparagus, trim the ends of the asparagus. Coat asparagus in 2 tablespoon of olive oil and season with salt and pepper.
-
Heat a grill to high heat. Place asparagus on the grill. Turn occasionally for 3-5 minutes. Asparagus will be tender and slightly charred.
-
Remove asparagus from the grill. Allow to cool a few minutes and chop into 1-inch pieces.
-
To prepare the bread cubes, preheat the oven to 400°F. Place bread in a bowl and toss in 1 ½ teaspoon olive oil. Place the bread on a baking sheet. Bake for 10 minutes until bread is toasted and slightly browned.
-
Place asparagus, bread, tomatoes, basil, cucumbers, onion, and bell pepper in a salad bowl. Pour the dressing over the salad and stir, gently, to coat.
-
Cover and chill for 30 minutes before serving. The salad can be made up in the morning. If stored over 6 hours the bread will not stay crisp.
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