Skip to Content

Grilled Asparagus and Panzanella Salad

 If asparagus is not available, this bread and tomato salad also works well with grilled eggplant or zucchini.
 
Serves 4

  • 2 lb asparagus, ends trimmed
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • 2 cups Windset Farms™ Concerto™ Grape Tomatoes, halved
  • 1 small or half a large day old baguette, cut into 1" cubes
  • ¼ cup fresh basil, torn into pieces
  • 3 oz goat cheese, crumbled

Vinaigrette

  • 2 teaspoons garlic, minced
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • 1 tablespoon shallots, minced
  • 1 tablespoon fish sauce*
  • 1 cup olive oil

Instructions:

  1. Whisk together the garlic, shallots, balsamic, honey and fish sauce. Slowly add the olive oil. In a bowl, add the bread cubes, basil and the Concerto™ Grape Tomatoes. Pour ¼ cup of the dressing over the bread salad and set aside.
  2. Toss the asparagus with the olive oil and salt. Oil the grill rack on your barbeque and grill asparagus until just cooked. Remove the asparagus and place on a platter. Drizzle the asparagus with some of the dressing and top with the bread salad mixture. Add more dressing, if desired (there will be dressing left over) and top the salad with the crumbled goat cheese.

*Fish sauce can be found in Asian food stores.