Roasted Asparagus Salad with Tomato and Basil
Easy roasted asparagus salad recipe with tomatoes, basil, and a light sherry vinaigrette! Keep it vegan, or add your favorite cheese like fried halloumi, feta cheese, or shaved Parmesan. Serve roasted asparagus salad with baked cod, rack of lamb, salmon kebabs, or grilled chicken. It's also a light and nutritious lunch by itself!
Servings: 6 servings
Ingredients
For the Sherry Vinaigrette
- 1/4 cup sherry reserve vinegar or white wine vinegar
- 1/4 cup Early Harvest extra virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon sumac spice, optional
- salt and pepper
Instructions
- Preheat the oven to 400 degrees F.
- Place the asparagus spears on a large oiled baking sheet. Sprinkle with salt. Drizzle with extra virgin olive oil (toss to coat and be sure to spread asparagus in one layer.) Roast in heated-oven for 15 to 20 mins until tender. Remove from heat and let cool slightly.
- To make the vinaigrette, whisk together the vinegar with the extra virgin olive oil, garlic, sumac, salt and pepper.
- In a mixing bowl, combine the grape tomatoes with your choice of cheese (if using) and toss them together with the sherry vinaigrette.
- Assemble the roasted asparagus on a serving platter and top with the tomato and cheese mixture. Finally, add the basil leaves. Enjoy.
Video
Notes
- Cheese options: Skip the cheese to keep this salad vegan, or use some fried halloumi, creamy crumbled feta, or shaved Parmesan. (Note that cheese is optional and is not included in the nutrition information.)
- If using halloumi cheese: Fry halloumi squares in batches for 1 to 2 minutes, turning once. Remove from the heat when cheese is golden brown. Allow it to rest on paper towels briefly to drain excess oil.
- Tips for roasted asparagus: Buy spears that are around the same size and be sure to trim off the hard, "woody" ends. Arrange the trimmed asparagus in a single layer on a large sheet pan so that each spear is touching the hot surface. Bake in a hot oven. (Mine was heated to 400 degrees F.)
- Make-ahead tips: Trim your asparagus a night in advance and store it in an airtight container in the refrigerator. You can also cut the grape tomatoes in half ahead of time and store them in the fridge as well. The vinaigrette will keep well refrigerated, so make that a night ahead to save some time the next day.
- Serving ideas: Serve roasted asparagus salad next to a simple fish like baked cod. For a special spring dinner, I love serving it next to rack of lamb, salmon kebabs, or grilled chicken. It’s also the perfect item for brunch next to a heftier egg dish like my baked egg casserole or herby potato omelet. This roasted asparagus recipe also makes a delicious, nutritious light lunch by itself.
- Leftovers and storage: This tomato asparagus salad is best assembled and eaten immediately, but leftovers may last up to 3 days or so (it’s best to keep the cheese off the salad).
- Visit our Shop to browse Mediterranean ingredients including extra virgin olive oils and all-natural and organic spices (like the sumac used in this recipe).
Nutrition
Calories: 118.5kcal | Carbohydrates: 7.5g | Protein: 3.2g | Fat: 9.3g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 6.6g | Sodium: 7.1mg | Potassium: 414.6mg | Fiber: 3.3g | Sugar: 4.1g | Vitamin A: 1530.7IU | Vitamin C: 16.9mg | Calcium: 38mg | Iron: 2.8mg
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