Ingredients for Asparagus Tomato Salad
- 1 pound Asparagus
- 2 cups halved cherry or grape Tomatoes
- 1/4 cup chopped Fresh Basil leaves
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Fresh Ground Black Pepper
- 4 ounces Feta Cheese
- 2 tablespoons Balsamic Vinegar
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How to Make Asparagus Tomato Salad
- Bring a pot of salted water to a boil. Snap off the tough ends of 1 pound of asparagus and blanch for 2-3 minutes until bright green and crisp-tender. Immediately plunge into an ice bath to stop the cooking process.
- Once cooled, chop the asparagus into 1-inch pieces.
- In a large bowl, combine the chopped asparagus with 2 cups of halved cherry or grape tomatoes.
- Add 1/4 cup of chopped fresh basil leaves, 1/2 teaspoon of sea salt, and 1/4 teaspoon of freshly ground black pepper.
- Crumble 4 ounces of feta cheese over the salad and gently toss to combine.
- Refrigerate for at least 15 minutes to allow the flavors to meld.
- Before serving, drizzle 2 tablespoons of balsamic vinegar over the salad and toss gently.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
46g
Fat
43g
Carbs
5g
