Asparagus and Tomato Panzanella

Ingredients and Weight:

• 1 pound asparagus, trimmed
• 1 pound Roma tomatoes, diced
• 1 cup red onion, diced
• 1/2 cup cucumber, diced
• 1/4 cup Kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh basil, chopped
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• Salt and pepper to taste

Preparation Time:

• 15 minutes

Cooking Time:

• None

Difficulty Level:

• 1 (Simple)

Preparation Method Steps:

1. Blanch the asparagus in boiling salted water for 2-3 minutes, or until tender-crisp. Drain and set aside.
2. In a large bowl, combine the tomatoes, red onion, cucumber, olives, feta cheese, and basil.
3. Add the blanched asparagus to the bowl.
4. In a small bowl, whisk together the olive oil, red wine vinegar, and lemon juice. Season with salt and pepper to taste.
5. Pour the dressing over the salad and toss to combine.
6. Serve immediately or chill for later.

Nutritional Information:

• Calories: 300 per serving
• Fat: 15g
• Carbohydrates: 25g
• Protein: 10g

Dish Characteristics:

• Vibrant and colorful with a burst of fresh flavors
• Light and refreshing, perfect for a summer meal
• Salad uses seasonal and locally available ingredients
• Suitable for vegetarians

User Comments:

• "This salad is a perfect blend of sweet tomatoes, tangy feta, and tender asparagus."
• "The dressing is flavorful and perfectly complements the vegetables."
• "I love that it's such a simple dish to make, but it looks and tastes like it came from a gourmet restaurant."
• "I served this salad to my guests at a dinner party, and they were all raving about it."
• "I added a bit of grilled chicken to make it a more substantial meal, and it was delicious."

Special Precautions and Tips:

• Choose asparagus that is firm and green, with tightly closed tips.
• Blanch the asparagus for the exact amount of time specified, as overcooking will result in mushy asparagus.
• Serve the salad immediately or chill for later. If chilling, toss with the dressing just before serving.
• You can substitute balsamic vinegar for red wine vinegar.
• For a gluten-free version, use gluten-free bread cubes.