This grilled asparagus tomato salad recipe offers a fresh twist on classic caprese! Fresh asparagus, juicy tomatoes, and creamy mozzarella come together in minutes, all drizzled with a tangy balsamic dressing. Light, fresh, and incredibly easy to make—the ultimate summer salad!
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Asparagus season is upon us, so I've been trying to come up with different ways to include it in our daily menu at home. From classic asparagus with hollandaise to roasted carrots and asparagus – it just makes mealtime more delicious. The best part is that it cooks quickly, making it a go-to vegetable for busy weeknights.
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📖Why My Recipe Works
The extra step of grilling the asparagus adds a smoky, charred flavor that complements the sweetness of the tomatoes.
🧾Ingredient Notes
- Asparagus- One pound is usually equal to one bunch.
- Cherry Tomatoes- Swap with grape tomatoes. It is optional to grill them but I prefer them at room temperature.
- Mozzarella- Small mozzarella balls, like bocconcini or ciliegine, work best. You can also slice a block of mozzarella into bite-sized pieces. If you want to try other types of cheese, you can use feta cheese (and maybe add some olives?)
- Basil- Fresh parsley or chives will also work.
- Honey- Adds a touch of sweetness. You can substitute it with maple syrup.
- Garlic Powder- You can use minced garlic for a sharper flavor.
⏲️How to Make Grilled Asparagus Salad
- On a sheet pan, season the asparagus spears with salt, pepper, and oil. Adding oil prevents it from sticking to the grill.
- Make sure your grill is hot before placing the asparagus. Medium-high heat is ideal. Grill just until tender (about 2-3 minutes per side). It should remain slightly crisp to hold up in the salad.
- Combine the bite-sized asparagus pieces, tomatoes, mozzarella, and fresh basil in a bowl. Toss them together gently so they don't break apart.
- In another bowl, make the dressing. Whisk together the vinegar, honey, mustard, and seasonings. Add the olive oil gradually while whisking to create a smooth, well-blended dressing that won’t separate as quickly.
More Salad Side Dishes
👩🏻🍳 Expert Tip
- Adding the asparagus while hot will slightly soften the tomatoes and mozzarella, which will better meld the flavors. But if you want a fresh and crisp salad, let the asparagus cool slightly before adding it.
- Get a two for one and swap out the dressing with my basil vinaigrette.
- Rainy out? You can substitute with a lightly roasted asparagus, just don't overcook it.
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📖 Recipe Card
Grilled Asparagus and Tomato Salad
Ingredients
- 1 pound asparagus ends trimmed
- 2 Tablespoons olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 12 ounces cherry tomatoes see notes
- 4 ounces mozzarella small recommended
- ¼ cup chopped fresh basil
Balsamic Dressing
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon honey
- 1 ½ teaspoons Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon garlic powder
- ¼ cup extra virgin olive oil
Instructions
- Preheat the grill to medium-high heat.
- Toss trimmed asparagus with the oil, salt, and pepper. Grill for 2-3 minutes per side until tender and lightly charred. Remove and let cool slightly.1 pound asparagus, 2 Tablespoons olive oil, ¼ teaspoon kosher salt, ⅛ teaspoon black pepper
- OPTIONAL: In a grill basket or on foil, toss cherry tomatoes with remaining olive oil. Grill for 3-5 minutes, shaking occasionally, until softened and blistered.
- Cut asparagus into bite-sized pieces and combine with hlaved tomatoes, mozzarella, and basil in a large bowl.12 ounces cherry tomatoes, 4 ounces mozzarella, ¼ cup chopped fresh basil
- Drizzle with balsamic vinaigrette, toss gently, and serve immediately.
Balsamic Dressing
- Whisk together the vinegar, honey, mustard, and seasonings. Slowly whisk in olive oil until emulsified.2 Tablespoons balsamic vinegar, 1 Tablespoon honey, 1 ½ teaspoons Dijon mustard, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, ⅛ teaspoon garlic powder, ¼ cup extra virgin olive oil
Notes
- I prefer to seve the tomatos ungrilled but for a warm salad you blister them on the grill.
- For a bit a crunch add ⅓ cup toasted pine nuts.
Equipment
- Grill, gas or charcoal
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