Grilled Asparagus and Tomato Salad
This tomato asparagus salad is fresh, vibrant, and packed with incredible flavor. Charred asparagus, cherry tomatoes, and mozzarella cheese are tossed in a balsamic vinaigrette. A perfect light side dish for any meal!
Servings: 6
Calories: 210kcal
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 teaspoon 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.
- 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.
- 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.
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.
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