This tasty and quick recipe for Panzanella – bread salad with asparagus and salami makes a great salad for the BBQ season.
I am making this Panzanella – bread salad with asparagus and salami a lot recently, one reason is it is a smart way to reuse not so fresh or even stale bread, the other reason it is just a great salad.
I like it as a side dish for grilled meat and if you already heated up your grill you can put the asparagus on it. Cherry tomatoes are great but other work well too, just make sure they are ripe and flavorful. Although tomatoes are not in season right now you might get some nice even semi-ripened and allow them to finish ripening on the counter, don’t store them in your refrigerator.
While on vacation a few days ago, we put something similar together like this Panzanella – bread salad with asparagus and salami but used Italian bread with garlic and herbs which had been very flavorful. You can read more about this vacation in my fish filet with capers, black olives and tomatoes post or about St. Petersburg, Florida (not Russia)
Panzanella – bread salad with asparagus and salami
I often put a poached or hard boiled egg on top to add some protein to my dinner and maintain a complete meal. Don’t stick too much with this recipe a little more or less of one ingredient won’t hurt, get creative with it. A more traditional recipe would go with arugula and red onions.
- 5 slices salami (Genoa)
- 1 pound ripe tomatoes, chopped
- ½ pound green asparagus
- ½ pound bread like ciabatta, baguette or country bread
- 2 garlic clove, minced
- 2 tablespoon olive oil for the pan
- a bunch of scallions or chives, chopped
- for the vinaigrette:
- 4 tablespoon balsamic or red wine vinegar
- 2 tablespoon extra virgin olive oil
- 1 teaspoon dijon mustard
- ½ teaspoon honey
- sea salt and freshly ground black pepper
- Cut the salami to stripes. Heat 1 tablespoon oil in a wide pan. Add the salami and cook until very crisp. Remove the salami chips from the pan and set aside on a paper towel.
- Snap off the pale woody ends of the asparagus. Add the asparagus to the same pan and sauté for 10 minutes then remove from the pan. Cut at a diagonal in 2.5 cm / 1 inch pieces.
- Cut the bread into bite-size chunks (about 2.5 cm / 1 inch). Add the second tablespoon oil, preheat the oil to medium-high and add the bread. Fry, tossing frequently, for about 6 minutes. Lower the heat to medium and add the garlic to the bread and cook for 30 seconds.
- Chop the tomatoes and add them to a large bowl with the asparagus, salami, bread with garlic and scallions.
- Mix all ingredients for the vinaigrette and pour over the salad just before serving because the bread can get mushy after a while.