Cherry Tomato and Asparagus Salad

This Cherry Tomato and Asparagus Salad is so easy and quick to make.  In just about 15 minutes you'll have a flavorful and healthy salad for the family to enjoy.  

The juices from the tomatoes and the crunchiness from the asparagus and red onions - yum!  

Cherry Tomato and Asparagus Salad Ingredients:

• Asparagus:  Asparagus has so many health benefits.  It's a great source of potassium, fibre, and Vitamins A, B6, C, K.  It's also high in folic acid, so pregnant ladies  - enjoy it! The bright green color of the slightly cooked asparagus is so beautiful.  Looks great in this salad!
  Simply break off the tough ends and cook the pre-rinsed asparagus in salted boiling water for a few minutes. Transfer to a bowl with cold, icy water and let cool for about 20 seconds.  Gently pat dry and cut the asparagus into 2-inch pieces.
• Cherry Tomatoes:  Choose tomatoes that are firm and smooth to the touch.  I love buying cherry tomatoes in different colors, the salad looks so bright and fresh.  Slice the cherry tomatoes in half, lengthwise.
• Red Onions: The onions add a nice crunch and a little sharpness.  Using red onion vs. white/yellow ones is just for the nice color! Red onions are pretty mild, but if you feel that the taste is too sharp, you can soak them in some water for 30 minutes - one hour.  Red onions are usually large,  so, 1/3 will be plenty.  If you like, you can add a little more.  Slice thinly.
• Cilantro:  Cilantro adds an indescribable fresh taste.  It smells great too!  Just chop up one cup of fresh cilantro, stems and everything.
• Bocconcini Cheese: Bocconcini (meaning "little bites" in Italian) are semi-soft, small mozzarella cheese balls.  There are so many different varieties and sizes of bocconcini. I like to buy either the ones called Mini-Mini or Pearls.  Mini-Minis are a bit larger, so they may need to be sliced in half.  Pearls are cute and tiny so they can go in the salad whole.  
   

Choosing, Storing, and Cooking Asparagus:

When choosing asparagus, look for stalks that are firm to the touch rather than limp.  The tips should be closed, not spread out.  

The thickness of the stalks does not really matter. Thicker stalks will just take several more minutes to cook.  But, try to choose the bunch with a fairly similar stalk width - this will be best for more consistent cooking.

You can keep the asparagus in the fridge for up to 7 days.  Use the same technique as the grocery store - stand the asparagus in a container, glass, or jar filled with about one or two inches of water and loosely cover the asparagus with a plastic bag.

To Cook the Asparagus:

1. Fill a medium-sized pan (large enough to fit the asparagus spears) with water, add two pinches of salt, and bring to boil.
2. While the water is preparing to boil - break off the tough ends of the asparagus and discard. The ends will snap once you start bending them.
3. Rinse the asparagus and add to the boiling water.
4. Reduce heat to low and cook for about 3-5 minutes, depending on the thickness of the asparagus stalk. It should turn bright green and become crisp-tender.
5. Meanwhile, prepare a bowl of cold water and add ice. This will be used to "shock" the asparagus and prevent it from cooking while it's still hot. We don't want it to be overcooked and mushy. Plus, "shocking" the asparagus in water will help keep the nice bright green color.
6. Drain the asparagus and immediately toss them into the icy water. Let them cool in the water for about 20 seconds and transfer the asparagus to a clean paper towel for a quick and gentle pat and dry.

Cherry Tomato and Asparagus Salad - Possible Substitutes:

• Cilantro: Cilantro has a very specific smell and flavor. It's a "love it or hate it" kind of herb.  I personally used to hate it.  Until I loved it! If you are not a fan, parsley would work great as well.  Just use 1/2 cup of parsley instead of 1 cup.  
• Bocconcini Cheese: Because Bocconcini are small, semi-soft unripened mozzarella balls, they can be substituted with similar mozzarella cheese.  You can also use feta cheese or blue cheese.  Because these cheeses have a more salty flavor, use a little less salt when you season the salad.
• Red onion: Any sweet onion will do! Vidalia or Walla Walla onions.

Recipe

Cherry Tomato and Asparagus Salad

Irina

This is such a healthy salad recipe. Made with fresh vegetables and bocconcini cheese.

5 from 3 votes

Print Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Salads

Cuisine American

Servings 6 servings

Calories 268 kcal

Ingredients

  

1x2x3x

• 4 cups cherry or grape tomatoes - sliced in half lengthwise
• 200 gm. bocconcini mini-mini or pearls
• 10-12 asparagus spears - tough ends trimmed cooked, and diced into 2-inch pieces
• 1 cup cilantro - chopped
• 1/3 large red onion - sliced
• 2 pinches of salt - for cooking to asparagus
• 1 tsp. salt for salad seasoning
• 1/2 tsp. ground black pepper for salad seasoning
• 1/3 cup extra virgin olive oil

Instructions

Cooking the Asparagus:

• Fill a medium-sized pan (large enough to fit the asparagus spears) with water, add two pinches of salt, and bring to boil.
• While the water is preparing to boil - break off the tough ends of the asparagus and discard. The ends will snap once you start bending them.
• After breaking off the tough ends, rinse the asparagus and add to the boiling water.
• Reduce heat to low and cook for about 3-5 minutes, depending on the thickness of the asparagus stalk. It should turn bright green and become crisp-tender.
• Meanwhile, prepare a bowl of cold water and add ice. This will be used to "shock" the asparagus and prevent it from cooking while it's still hot. We don't want it to be overcooked and mushy. Plus, "shocking" the asparagus in water will help keep the nice bright green color.
• Drain the asparagus and immediately toss them into the icy water. Let them cool in the water for about 20 seconds and transfer the asparagus to a clean paper towel for a quick and gentle pat and dry.

Making the Salad:

• Slice the cooked and dried asparagus into 2-inch pieces and add to a large mixing bowl.
• Slice the tomatoes in half, lengthwise, and add to the asparagus.
• Add the diced cilantro, red onion and bocconcini
• Season with salt and pepper and add the olive oil - stir well.
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Notes

• Store leftovers in the refrigerator for up to 2 days. 

Nutrition

Serving: 1gCalories: 268kcalCarbohydrates: 20gProtein: 9gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 12gCholesterol: 21mgSodium: 746mgFiber: 4gSugar: 14g

Keyword Asparagus, Bocconcini, Cherry Tomato, Easy, Fast, salad

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