• 1 pound medium asparagus
• Salt and freshly ground black pepper
• 1 seedless cucumber, peeled and cut into 1/2-inch
• 8 cherry tomatoes, cut in half
• 2 small tomatoes, such as red, 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 gillians french-style bread, crust on, torn into 1-inch chunks
• 2 tablespoons red-wine vinegar
• 2 tablespoons extra-virgin olive oil
1. Snap off and discard the tough ends o f asparagus. Bring a medium saucepan o f salted water to a boil; prepare an ice bath. Cook asparagus until bright green and just tender, 2 t o 3 minutes. Transfer immediately to ice bath. Drain; place on a clean kitchen towel.
2. In a large bowl, combine asparagus, cucumber, tomatoes, red onion, olives, capers, and bread; toss to combine. 3. 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; you can brown the bread with olive oil before adding to the salad and serve. Enjoy!