Balsamic Asparagus Tomato Salad: Fresh Flavor in 15 Minutes

A vibrant Balsamic Asparagus Tomato Salad combining crisp asparagus and sweet tomatoes for a quick, fresh meal.

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 4 servings

Course: Salads

Cuisine: Mediterranean

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 bunch Asparagus Substitute with green beans or snap peas if unavailable.
1 cup Cherry Tomatoes Can substitute with grape tomatoes or diced regular tomatoes.
2 tablespoons Olive Oil Extra virgin recommended; can substitute with canola or avocado oil.
2 cloves Garlic Minced; fresh preferred.

For the Dressing

3 tablespoons Balsamic Vinegar Can substitute with apple cider or red wine vinegar.
1 tablespoon Sweetener Optional; honey, maple syrup, or agave syrup recommended.

For the Topping

1 cup Cheese Feta or goat cheese; vegan cheese is a dairy-free option.
1/2 cup Nuts Walnuts or pecans; sunflower or pumpkin seeds as substitutes.

Equipment

Pot
skillet
Bowl
whisk

Method

Preparation

Blanch the asparagus in salted water for 2-3 minutes until bright green, then transfer to ice water.
In a skillet, heat olive oil and sauté minced garlic for 30 seconds.
Add blanched asparagus and halved cherry tomatoes, sauté for 4-5 minutes until tender.
Whisk together balsamic vinegar, olive oil, salt, and honey for the dressing.
Pour the dressing over the cooked vegetables and toss for 1-2 minutes on low heat.
Serve topped with crumbled cheese and nuts.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 10mgSodium: 120mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 25mgCalcium: 100mgIron: 1mg

Notes

Best served warm or at room temperature. Store leftovers separately for freshness.

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