Asparagus Tomato Salad Recipe

Ingredients for Asparagus Tomato Salad

• Fresh Asparagus
• Tomatoes
• Roasted Red Peppers
• ½ green bell pepper, diced
• Green Onions
• White Balsamic Vinegar
• Dry Mustard
• Garlic Cloves
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup olive oil + 1 tablespoon olive oil for roasting
• Basil Leaves
• 1 tablespoon chopped fresh chives
• Lettuce Leaf
• ½ cup grated Parmesan cheese

How to Make Asparagus Tomato Salad

1. Preheat oven to 400°F (200°C).
2. Snap off the tough ends of 1 pound asparagus and toss with 1 tablespoon olive oil, salt, and pepper. Roast for 12-15 minutes, or until tender-crisp.
3. While asparagus roasts, chop 2 cups of cherry or grape tomatoes. Dice ½ red bell pepper and ½ green bell pepper.
4. Thinly slice ½ medium red onion.
5. In a large bowl, combine the roasted asparagus, tomatoes, bell peppers, and red onion.
6. In a small bowl, whisk together ¼ cup red wine vinegar, 2 cloves minced garlic, 1 teaspoon salt, ½ teaspoon black pepper, and ¼ cup olive oil.
7. Stir in 2 tablespoons chopped fresh basil and 1 tablespoon chopped fresh chives.
8. Pour the vinaigrette over the vegetables and toss gently to combine.
9. Cover and refrigerate for at least 2 hours to allow flavors to meld. (Can be made ahead!)
10. Before serving, arrange lettuce leaves (approx 4 cups) on a serving platter.
11. Spoon the salad over the lettuce.
12. Garnish with ½ cup grated Parmesan cheese.