Asparagus Salad with Tomatoes and Mozzarella
Filled with mozzarella cheese and cherry tomatoes, seasoned with basil, and covered in a light balsamic vinaigrette, this asparagus salad is full of flavor! Best of all, it’s done in less than 10 minutes!
A quick and easy salad is the best side dish. This Asparagus Salad has similar ingredients to our Tomato and Mozzarella Salad and our Quick Caprese Salad!
super easy salad
I had this asparagus salad for the first time last year at a church event and then again at our church Easter egg hunt when my friend Britt made it and brought it again (this is the same as I fell in love with my friend Marie’s activities are the same), cherry sticks).
I finally remembered to ask her for the recipe and am so glad I got it because it was so easy and delicious. She got it from a quick cookbook, but changed it slightly to make it simpler. Britt’s simplified recipe is what I’m sharing with you today.
It actually takes a few minutes to make, and only requires cutting out a few main ingredients, including asparagus, cherry tomatoes, and some cheese sticks. Yes – super easy!
Ready in less than 10 minutes!
Rinse the asparagus and tomatoes with water, cut off the bottoms of the asparagus, and cut them into thirds.
Boil a few cups of water on the stove and cook the asparagus for 5-7 minutes. Drain the asparagus and place in a bowl of ice water to prevent the asparagus from overcooking.
(notes: You can eat asparagus raw, usually best cooked. If you want to add more crunch to the salad, you can grill the spears before chopping and assembling the salad. )
Cut the cherry tomatoes in half and string the cheese into bite-sized pieces.
In a large bowl, combine cherry tomatoes, asparagus and cheese slices. Pour the dressing on top, add the pepper and basil, and mix. Cool until ready to serve.
Replenish: If you really want a Mediterranean feel, you can add feta cheese instead of mozzarella. Or add olives and chickpeas!
The Best Way to Store Asparagus Salad Store in a Tupperware container in the refrigerator for about 2-5 days, depending on the amount of dressing – asparagus will get soggy.
You can add as many seasonings as you want, but a drizzle will suffice. I also thought it would be great to reduce the balsamic there as this recipe reminds me of our caprese salad. 😉
For more asparagus recipes, check out:
For more side dishes, try:
Prep time 5 minutes
Cook time 5 minutes
Total time 10 minutes
Serving Size 6
Calories 234 kcal
by Lil’ Luna
- 3-4 cups water
- bowl of ice water
- 1 bunch thin asparagus
- 1 small package cherry tomatoes
- 10 light skewers cheese
- 1/2 cup TB Newman’s Own Light Balsamic Vinaigrette
- black pepper
Rinse asparagus and tomatoes with water.
Boil a few cups of water on the stove.
Cut off the bottom of the asparagus. Cut into thirds and cook for 5-7 minutes.
Drain the asparagus and place in a bowl of ice water to prevent the asparagus from overcooking.
Cut cherry tomatoes in half.
Cut skewers of cheese.
In a large bowl, place cherry tomatoes, asparagus, and cheese slices.
Pour the dressing on top. Add pepper and basil and mix. Cool until ready to serve.
Recipe adapted from The Lean Green Meal Cookbook.