Cherry Tomato and Asparagus Salad

13 Reviews
ADD YOUR REVIEW
Photo: Jennifer Martiné; Styling: Randy Mon
Total Time
30 Mins
Yield
Serves 4 to 6
By Barb Mansinne, Rohnert Park, CA
June 2010
RECIPE BY Sunset

Cherry tomatoes and asparagus combine in this salad to make the perfect summer supper

Ingredients

  • 1 pound asparagus, trimmed and halved
  • 6 cups halved cherry, grape, and pear tomatoes in varied colors
  • 1/2 cup crumbled gorgonzola cheese
  • 1 ripe avocado, cut into cubes
  • 1 cup sliced basil leaves
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper

Nutritional Information

  • Calories 213
  • Caloriesfromfat 72%
  • Protein 5.9g
  • Fat 17g
  • Satfat 4.1g
  • Carbohydrate 13g
  • Fiber 5.9g
  • Sodium 347mg
  • Cholesterol 8.3mg

How to Make It

Step 1

Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water.

Step 2

Mix asparagus with remaining ingredients in a large bowl, stirring well to coat evenly with dressing.

Step 3

Note: Nutritional analysis is per serving.

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Ratings & Reviews

eatthisnow
May 24, 2015
Is it better to mix the salad with the dressing ahead of time to marinate or mi's the dressing when ready to serve? I have all my ingredients and can't wait to taste!

Rosie72's Review

Meems1221
June 03, 2010
As the originator of this recipe, I used feta in mine, so you don't need to worry about it melting like Gorgonzola. Also, like the first comment, you should mix the dressing first and set aside. I use only 1 tsp. of mustard, and only 1/2 cup basil. When in season, I sometimes add fresh corn. Glad you all like it!

zqueen's Review

Rosie72
March 01, 2012
The most wonderful salad for any season! It goes with anything, and is so easy to throw together (assuming you've got that pesky ripe avocado). It has been uniformly rated as outstanding by everyone who has had it here, and I've shared this recipe with a ton of people.

skoc50's Review

Alisha
January 13, 2011
Incredible salad! It makes a lot for 2 people so it didn't stand up several days after I made it, but I will definitely make it again only next time I'll make sure I have help eating it. I substitued feta cheese for the gorgonzola because I hate gorgonzola. I also added fresh corn and cut back on the basil. Absolutely delicious & healthy.

Goat cheese

MCGoldstein
June 16, 2018
So amazing!!! We used goat cheese instead because it’s what we had on hand and the salad was so yummy. My husband who rarely likes tomatoes had seconds!

brianam's Review

Reg1003
May 25, 2010
Simply fabulous!

OKAMadam's Review

BettyCruse51
May 30, 2010
I took this to a salad potluck and got rave reviews. My gorgonzola didn't crumble, though, because while I was doing the prep it softened into goo. So I lumped it as best I could into the salad. I also goofed and made the dressing with 2 Tbsp each of lemon juice and Dijon mustard instead of 2 tsp. By the time the salad was served the cheese had melted into the dressing. It was still the big winner of the night, with many requests for the recipe. Next time I'll chill the cheese so it will crumble, but keep the extra lemon juice and mustard.

DawnSanchez72's Review

ptlee25
June 10, 2013
Made this for a BBQ & it was a big hit!!

eatthisnow's Review

OKAMadam
May 24, 2010
Delicious, easy and attractive. Perfect for summer with grilled fish. Equally good without the gorgonzola. Mix the dressing ingredients first before tossing and you're set.

GVreader1's Review

kp528
July 02, 2010
A colleague served this at a company lunch. Really fresh and tasty. Will serve it over the 4th weekend at a BBQ. Think I will use the suggestion of feta for the cheese.