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Ingredients

3 cups cubed crusty bread ¼ 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 ¾ cup pitted kalamata olives ¼ cup capers, drained ¾ cup fresh mozzarella balls (bocconcini) ¼ cup red wine vinegar ¼ cup extra-virgin olive oil

Nutrition Info

342.2 calories carbohydrate: 21.4 g cholesterol: 9 mg fat: 25.7 g fiber: 3.6 g protein: 8.6 g saturatedFat: 4.7 g servingSize: - sodium: 720.3 mg sugar: 3.6 g transFat: : - unsaturatedFat: : -

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.

6 servings

Asparagus and other vegetables are tossed together with Italian-style bread and drizzled with red wine vinegar and olive oil.