Tomato Asparagus Salad
Sometimes all I crave is a big bowl of veggies, which was the case the other evening. After rummaging around to see what I had on hand, I found asparagus, tomatoes, yellow peppers and onions – those sounded healthy and fresh. With some simple preparations, I cut my vegetables and tossed with a light basil vinaigrette. Leftovers, can be used to make a hearty frittata the next day!
Check out this easy recipe. It’s perfect for the upcoming 4th of July holiday. Make a huge bowl for all to indulge. Whether inside or out, this salad can withstand the heat. I think you’ll enjoy it.
Tomato Asparagus Salad
Ingredients:
Vegetables:
1 (10 oz. package) grape tomatoes
1 bunch asparagus, *blanched, cut into 1-inch pieces
1 yellow pepper, julienne sliced
1/2 red onion, thinly sliced
8 basil leaves, minced
Basil Vinaigrette:
1/2 cup Basil Olive Oil
1/4 cup Red Wine Vinegar
1 heaping teaspoon Dijon Mustard
1 teaspoon honey (if desired)
salt & pepper to taste
Directions:
- *Blanch Asparagus: Place a kettle of water on the stove to boil. Cut dried, hard ends off asparagus bottoms, then rinse clean. In a glass baking dish line asparagus in a single or thin layer. Once water boils, pour over spears allowing them sit for 3-5 minutes. Test one spear after a couple minutes - they should be crisp, yet tender, with a good snap when broken in half, but not raw. When crisp perfect, remove from water and cut into 1-inch pieces.
- Salad: Combine prepared vegetables in a large bowl.
- Vinaigrette: Whisk ingredients together, add desired amount, and toss with mixed vegetables.
- Sprinkle with minced basil, and toss again. Add salt and pepper to taste, if desired.
Note: Use whatever vegetables you have on had or complement each other. Add crumbled cheese, or vinaigrette of your choice. The above ingredients are perfect for an outdoor picnic. If recreating for your outdoor event, be sure to use ingredients that can withstand the heat.
Enjoy!!!
Hi, I’m Vicki Bensinger! I have been teaching culinary classes throughout Missouri since 1992. I offer personalized private culinary classes for individuals and small groups in the comfort of your home or organization.
Vicki, This salad looks like summer in a bowl! Wonderfully fresh and vibrant looking!
I agree and it tastes so refreshing too!
Vicki, this is one terrific salad! I’d love to have a huge batch in my fridge…I’d even eat some for breakfast!!!
I agree. In fact you could make a great omelet with any leftovers.
I love the colour and flavour combo in this gorgeous salad!
Thank you. It makes you feel healthy just looking at it.
Don’t think there would be any leftovers! Or in my book should there be 🙂 !
There weren’t leftovers in my house but if there would be, you could find plenty of dishes to add it to.
Perfect, perfect, perfect summer salad, yum Vicki!
I hope you’ll try it.
Really nice looking salad! Love all the colors, and the vinaigrette sounds mighty tasty, too. Good stuff – thanks.
Glad you like it.
Fabulous salad Vicki – and such a good idea to make leftovers into frittarta!
Mary x
Thank you. I find fritatta’s are perfect with leftovers.
Wish I had seen this before I made our supper salad tonight. These looks delicious and would have used up some asparagus I have. Great salad!
You can try it the next time your refrigerator is stocked with these ingredients.
This looks so fresh and delicious! I need more veggies in my diet, and this looks like a great way to do that! 😉
It’s sometimes hard to remember our veggies especially if you don’t have them often. I hope you’ll try this but if not rummage through your refrigerator and I bet you’ll find something great. Thank you for posting.
Deliciosa ensalada me encanta es muy saludable,saludos y abrazos.
Thank you.
This sounds delicious, Vicki, and so perfect for summer. I am always looking for ways to use my cherry tomatoes when they start to ripen and this is perfect!
This salad was so delicious and was perfect with veggies I already had on hand. Leftovers can be used for a fritatta or quiche.