Grilled Asparagus & Panzanella Salad

Difficulty: Simple
Time: 25 minutes
Serves: 4

  • 2 tsp garlic, minced
  • 1 tbsp shallots, minced
  • 3 tbsp balsamic vinegar
  • 1 tsp honey
  • 1 tbsp fish sauce*
  • 1 cup olive oil
  • 2 lbs asparagus, ends trimmed
  • 2 tbsp olive oil
  • ½ tsp Kosher salt
  • 2 cups Cameo® Cherry Tomatoes, halved
  • 1 small or half of a large, day old baguette, cut into 1 inch cubes
  • ¼ cup fresh basil, torn into pieces
  • 3 oz goat cheese, crumbled

* Fish sauce can be found in Asian food stores.

Simple and delicious, this Cameo® Cherry Tomato dish is fab! If asparagus is not available, this bread and tomato salad also works well with grilled eggplant or zucchini.


  1. To create the vinaigrette, whisk together garlic, shallots, balsamic, honey and fish sauce. Slowly add olive oil.
  2. In a separate bowl, add bread cubes, basil and Cameo® Cherry Tomatoes. Pour ¼ cup of the dressing over the bread salad and set aside.
  3. Toss asparagus with olive oil and salt. Oil the grill rack on your barbecue and grill asparagus until just cooked. Remove asparagus and place on a platter. Drizzle the asparagus with some of the dressing and top with the bread salad mixture. Add more dressing, if desired (there will be dressing left over) and top salad with crumbled goat cheese.