Ingredients
1 pound medium asparagus
Salt and freshly ground black pepper
1 seedless cucumber, peeled and cut into 1/2-inch wedges
8 cherry tomatoes, cut in half
2 small tomatoes, such as red, Green Zebra, or yellow, each cut into 8 wedges
1 medium red onion, cut into 1/4-inch-thick wedges
3/4 cup Kalamata olives, pitted
1/4 cup capers, drained
6 one-half-inch-thick slices country-style bread, crust on, torn into 1-inch chunks
2 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil
Preparation
Snap off and discard the tough ends of asparagus. Bring a medium saucepan of salted water to a boil; prepare an ice bath. Cook asparagus until bright green and just tender, 2 to 3 minutes. Transfer immediately to ice bath. Drain; place on a clean kitchen towel.
In a large bowl, combine asparagus, cucumber, tomatoes, red onion, olives, capers, and bread; toss to combine.
In a small bowl, whisk together red-wine vinegar and olive oil; season with salt and pepper. Pour vinaigrette over asparagus mixture, and toss until well coated. Let sit until bread absorbs juices, and serve.
