Ingredients

The following ingredients have 5 Servings
  • 1 lb. asparagus
  • 6 slices day-old country-style bread (1-inch thick)
  • 1/4 cup red wine vinegar
  • 2 cloves garlic (minced)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup olive oil
  • 8 red cherry tomatoes (quartered)
  • 8 yellow cherry tomatoes (quartered)
  • 1 small red onion (thinly sliced)
  • 1/2 cup Kalamata olives (pitted)
  • 6 fresh basil leaves (cut into thin ribbons)

Instruction

  • Preheat grill to high.
  • Toss asparagus in olive oil and season with salt and pepper. Grill asparagus perpendicular to the grates for about 5 minutes, or until crisp tender, turning frequently.
  • Grill bread slices about one minute on each side, or until toasted. (May brush with olive oil if sticking to the grates.)
  • Combine red wine vinegar, olive oil, minced garlic, and salt and pepper and whisk until emulsified.
  • Slice asparagus into one-inch pieces and cube bread into one-inch pieces. Place asparagus and bread in a large salad bowl with the tomatoes, onion, and olives. Add the vinaigrette and toss gently.
  • Allow to set for about 30 minutes at room temperature before serving.