Grilled Asparagus Panzanella Salad

A panzanella dish that options grilled asparagus and a lemonlike wine French dressing for the right combination of flavors.

Ingredients

• 1 pound asparagus
• 6 slices stale rural bread, 1-inch
• 1/4 cup wine vinegar
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup vegetable oil
• 8 red cherry tomatoes, quartered
• 8 yellow cherry tomatoes, quartered
• 1 tiny Spanish onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 6 recent basil leaves, withdraw skinny ribbons

Instructions

1. Preheat grill to high.
2. Toss asparagus in vegetable oil and season with salt and pepper. Grill asparagus perpendicular to the grates for concerning five minutes, or till crisp tender, turning oftentimes.
3. Grill bread slices concerning one minute on all sides, or till cooked. (May brush with vegetable oil if projecting to the grates.)
4. Combine wine vinegar, olive oil, minced garlic, and salt and pepper and whisk till blended.
5. Slice asparagus into one-inch items and cube bread into one-inch items. Place asparagus and bread in an exceedingly giant dish bowl with the tomatoes, onion, and olives. Add the French dressing and toss gently.
6. Allow to line for concerning half-hour at temperature before serving.

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