Asparagus and Parmesan panzanella

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in
The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

By Nicola Graimes

Published 2015

  • About

A great way of using up stale bread, this classic Italian peasant salad is vamped up with the addition of asparagus and shavings of Parmesan. The bread should have an airy crumb so it can absorb the flavours of the other ingredients – don’t attempt to use it when too fresh as it will become soggy.


  • 500 g/1 lb 2 oz vine-ripened tomatoes, chopped into bite-size chunks
  • 1</


  • Put the tomatoes in a sieve/fine-mesh strainer suspended over a bowl, sprinkle with a little salt and crush the tomatoes slightly with the back of a fork. Leave the tomato juices to drain into the bowl.
  • Meanwhile, rub the inside of a large serving bowl with the cut side of the garlic. Add the bread and pour in the vinegar and 1