Why does bread belong in a salad? Because toasted bread cubes soak up dressing and give you crunch in a bowl of soft vegetables. This one bakes bread cubes with olive oil, salt, and pepper at 400°F (200°C) until golden and crispy, then tosses them with blanched asparagus, halved cherry tomatoes, olive oil, and lemon juice.
The asparagus is blanched for two minutes and shocked in ice water. Bright green and still crisp. The warm croutons go in last so they absorb the lemony dressing without turning to mush. These don’t last long here.
Tips for Making Asparagus Bread Salad
Make the croutons properly
Cut bread into cubes, toss with one tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and bake at 400°F (200°C) for about ten minutes until golden.
Use a crusty bread. Soft sandwich bread makes soggy croutons. A day-old baguette or ciabatta is ideal.
Blanch the asparagus briefly
Two minutes in boiling salted water, then straight into an ice bath to stop the cooking. The asparagus should be bright green and snap when bent.
Cut into two-inch pieces after blanching. This makes them easier to eat with the bread cubes and tomatoes.
Asparagus & Bread Salad with Cherry Tomato & Lemon Vinaigrette
- Total Time: 20 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
This vibrant asparagus and bread salad features a tangy lemon vinaigrette, juicy cherry tomatoes, and crispy bread cubes for a refreshing and satisfying dish.
Ingredients
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 roll of bread, cut into cubes
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss bread cubes with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and bake until golden and crispy, about 10 minutes.
- Blanch asparagus in boiling water for 2 minutes, then transfer to an ice bath to cool.
- In a large bowl, combine asparagus, cherry tomatoes, and toasted bread cubes.
- In a small bowl, whisk together remaining olive oil and lemon juice. Season with salt and pepper.
- Drizzle the vinaigrette over the salad and toss to combine. Serve immediately.
Notes
For a gluten-free version, use gluten-free bread. This salad is best served immediately to maintain the crispness of the bread. You can store leftovers in the refrigerator for up to one day, but the bread will soften. Feel free to add other vegetables like cucumbers or bell peppers for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4
- Sodium: 300
- Fat: 10
- Carbohydrates: 35
- Fiber: 4
- Protein: 6
- Cholesterol: 0
Frequently Asked Questions
Can I use stale bread?
Yes, and it is even better. Stale bread absorbs less oil during toasting and stays crunchier in the salad. Day-old bread is the best choice.
Can I add protein?
Grilled chicken, white beans, or a soft-boiled egg all work. The salad is light as written and benefits from something more substantial if you want it as a main course.
How long does this keep?
Eat it immediately. The croutons soften within thirty minutes of being dressed. If you want to make it ahead, keep the croutons separate and add them just before serving.
