Dinner Tonight: Grilled Asparagus Panzanella Recipe

• 6 slices country style bread
• 1/4 cup red wine vinegar
• 2 garlic cloves, minced
• Salt and black pepper
• 1/2 cup plus 3 tablespoons of extra-virgin olive oil
• 1 1/2 pounds asparagus, ends trimmed
• 8 red cherry tomatoes, quartered
• 8 yellow cherry tomatoes, quartered
• 1 small red onion, halved and thinly sliced
• 1/2 cup Nicoise olives, pitted
• 2 tablespoons capers

1. Heat the grill to high. Grill the bread slices until slightly charred on both sides. Cut into 1-inch cubes.
2. Toss the asparagus with 3 tablespoons of the olive oil. Sprinkle with salt and pepper. Grill for 3 to 5 minutes, until tender. Cut into 1-inch segments.
3. Add the vinegar, garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the rest of the oil in a large bowl. Whisk together until combined. Add the tomatoes, onion, olives, capers, grilled bread, and the asparagus. Toss well and set aside for 30 minutes before serving.

country style bread, red wine vinegar, garlic, salt, extravirgin olive oil, red cherry tomatoes, tomatoes, red onion, niueoise olives, capers

Taken from www.seriouseats.com/recipes/2010/05/grilled-asparagus-panzanella-bread-salad-recipe.html (may not work)