Grilled-Asparagus Panzanella

Ingredients

• 1 1/2 pounds fresh asparagus
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 6 (1-inch-thick) slices day-old country-style bread
• 1/4 cup red wine vinegar
• 2 garlic cloves, minced
• 2 tablespoons extra-virgin olive oil
• 16 cherry tomatoes, mix of red and yellow, quartered
• 1 small red onion, thinly sliced
• 1/2 cup niçoise olives, pitted
• 2 tablespoons capers, drained
• 8 fresh basil leaves, thinly sliced, plus more for garnish

Preparation

1. 1. Prepare grill.
2. 2. Snap off tough ends of asparagus or trim with a knife, and peel the bottom half of the stalk, if necessary.
3. 3. Place asparagus on a baking sheet, toss with olive oil, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill asparagus, perpendicular to the grates, for 3–5 minutes on each side or until just crisp-tender.
4. 4. Grill the bread about 1 minute per side or until slightly charred. Cut each slice into 1-inch cubes.
5. 5. Whisk vinegar, garlic, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and extra-virgin olive oil in a large bowl until combined. Add asparagus, grilled bread, tomatoes, and remaining ingredients; mix. Season with more salt and pepper, if desired. Let sit at room temperature for at least 30 minutes.