Panzanella - bread salad with asparagus and salami
Recipe type: Salad
Cuisine: Italian
Serves: 4
  • 5 slices salami (Genoa)
  • 1 pound ripe tomatoes, chopped
  • ½ pound green asparagus
  • ½ pound bread like ciabatta, baguette or country bread
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil for the pan
  • a bunch of scallions or chives, chopped
  • for the vinaigrette:
  • 4 tablespoons balsamic or red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dijon mustard
  • ½ teaspoon honey
  • sea salt and freshly ground black pepper
  1. Cut the salami into 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.
  2. 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.
  3. Cut the bread into bite-size chunks. Add the remaining 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.
  4. Chop the tomatoes and add them to a large bowl with the asparagus, salami, bread with garlic and scallions.
  5. Mix all ingredients for the vinaigrette and pour over the salad just before serving because the bread can get mushy after a while.
Recipe by 1 Big Bite at