Grilled Asparagus Panzanella

Ingredients

• 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 Niçoise olives, pitted
• 2 tablespoons capers

Directions

1. Get the grill very hot, set to high. Put the bread on the grates and cook it until each side has a light char, then take it off and slice it into 1-inch cubes.
2. Coat the asparagus with 3 tablespoons of the olive oil, then season it with salt and pepper. Grill it just until it turns tender, about 3 to 5 minutes, and cut the spears into 1-inch pieces.
3. In a large bowl, combine the vinegar, garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the remaining oil, whisking until the dressing comes together. Fold in the tomatoes, onion, olives, capers, grilled bread, and asparagus, tossing thoroughly, then leave the salad to sit for 30 minutes before serving.