Recipe Index

Ingredients

• 1lb day-old country or sourdough bread, crusts removed, torn into 1in pieces
• 5 tbsp extra virgin olive oil
• 1 tbsp finely chopped shallot
• 2 tbsp red wine vinegar
• 6 tbsp extra virgin olive oil
• ½ red onion, thinly sliced
• 1 tbsp red wine vinegar
• 1lb 8oz asparagus, woody ends removed, cut into 1½in diagonal pieces
• 24 large mint leaves, torn into small pieces
• 3oz feta
• salt and freshly ground black pepper

Method

1. Heat the oven to 400°F, toss the torn bread pieces in 5 tablespoons of olive oil, spread them in a single layer on a baking tray and toast them for 18 to 22 minutes, turning once after 10 minutes, until golden and crunchy, then season them and leave them to cool.
2. Rest the finely chopped shallot in 2 tablespoons of red wine vinegar for 15 minutes, then stir in a generous pinch of salt, a small pinch of pepper and 6 tablespoons of olive oil to make the vinaigrette.
3. Toss the thinly sliced red onion with another tablespoon of red wine vinegar in a small bowl and leave it for 20 minutes so its raw edge mellows.
4. Blanch the asparagus pieces in a large pan of boiling salted water for about 3½ minutes until just tender, drain them and let them cool on kitchen paper.
5. Put half the cooled croûtons in a large salad bowl, pour half the vinaigrette over them and leave the bread to drink it up for about 10 minutes.
6. Add the remaining croûtons, the blanched asparagus and the vinegar-soaked onion to the bowl, tear in the mint leaves, crumble the feta over everything, dress with the rest of the vinaigrette and toss the panzanella once more before serving.

Prep: 1 h · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data