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In a thick-bottomed sauté pan, heat a tablespoon or two of the olive oil on medium-high heat.
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Once the oil is heated, add the asparagus.
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Sauté the asparagus, stirring occasionally, for 6-10 minutes, depending on the thickness of the stalks.
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Once cooked, remove from heat and allow it to cool.
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While the asparagus is cooling, prep the rest of the dish.
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In a very large mixing bowl, add the bread (see directions below on how to dry the bread if using a fresh loaf), halved tomatoes, sliced onions and peppers, feta cheese, garlic, and basil.
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Toss the ingredients well.
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In a smaller bowl, add the olive oil, both vinegars, and the salt and pepper.
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Whisk it together quickly. Once it is blended, quickly pour half of it over the salad.
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Toss the salad together well.
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Whisk the remaining half again if needed and pour the remaining it over the salad and continue to toss until the entire salad is coated in the dressing.
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Serve immediately or chill until ready to serve.