Asparagus Salad with Tomatoes and Mozzarella
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. đ
For more asparagus recipes, check out:
For more side dishes, try:
course salad
American food
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
- basil
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Rinse asparagus and tomatoes with water.
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Boil a few cups of water on the stove.
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Cut off the bottom of the asparagus. Cut into thirds and cook for 5-7 minutes.
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Drain the asparagus and place in a bowl of ice water to prevent the asparagus from overcooking.
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Cut cherry tomatoes in half.
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Cut skewers of cheese.
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In a large bowl, place cherry tomatoes, asparagus, and cheese slices.
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Pour the dressing on top. Add pepper and basil and mix. Cool until ready to serve.
Recipe adapted from The Lean Green Meal Cookbook.