Best 12 Asparagus And Tomato Salad Recipes

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**Asparagus and Tomato Salad: A Refreshing and Flavorful Summer Delight**

As the summer sun shines brightly, it's time to embrace the vibrant flavors of fresh, seasonal produce. Our asparagus and tomato salad is a symphony of colors, textures, and tastes that will tantalize your palate and leave you craving more. This delectable dish is not only visually appealing but also packed with essential nutrients, making it a healthy and satisfying choice for any occasion. Whether you're hosting a backyard barbecue, enjoying a light lunch, or seeking a refreshing side dish, this salad is sure to impress. With its simplicity and versatility, it's a culinary masterpiece that celebrates the bounty of summer. From classic vinaigrette dressings to tangy balsamic reductions, the accompanying recipes offer a range of options to suit your taste preferences. Discover the perfect harmony of flavors and textures as you explore the delightful variations of our asparagus and tomato salad.

Here are our top 12 tried and tested recipes!

FRESH ASPARAGUS, TOMATO, AND FETA SALAD



Fresh Asparagus, Tomato, and Feta Salad image

This is a fresh summer salad with a light dressing inspired by Mediterranean and Asian flavors.

Provided by Locally Grown

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 1h20m

Yield 5

Number Of Ingredients 10

½ cup rice vinegar
1 tablespoon white sugar
1 teaspoon sea salt
½ teaspoon sesame oil
2 tablespoons olive oil
¾ pound asparagus - cut into 1-inch pieces, cooked and drained
1 (4 ounce) container crumbled feta
1 large tomato, diced
1 green onion, diced
2 tablespoons chopped cilantro

Steps:

  • Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.

Nutrition Facts : Calories 142.7 calories, Carbohydrate 7.8 g, Cholesterol 20.1 mg, Fat 10.9 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 4.2 g, Sodium 608.5 mg, Sugar 5.7 g

GRILLED ASPARAGUS AND TOMATO SALAD WITH FETA



Grilled Asparagus and Tomato Salad With Feta image

This complete side is made directly on the grill. Prep everything and let the cook/griller do the rest. Pretty and a wowzer. It will become the centerpiece of your meal. Recipe by Jamie Purviance. (Don't feel like making the vinaigrette, use a good-quality bottled brand.)

Provided by gailanng

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon Dijon mustard
2 tablespoons champagne vinegar (can sub rice vinegar or white wine vinegar)
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/2 cup extra-virgin olive oil
1 1/2 lbs asparagus
1 pint cherry tomatoes
3 slices country-style white bread, cut into 1/2-inch cubes
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh chives or 2 tablespoons green onions

Steps:

  • Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat the grill pan.
  • In a small bowl whisk together the mustard, vinegar, salt and pepper. Slowly add in the oil, whisking constantly until it is emulsified.
  • Remove and discard the tough bottom of each asparagus spear by grasping at each end and bending it gently until it snaps at its natural point of tenderness, usually about two-thirds of the way down the spear.
  • Spread the asparagus on a large plate. Drizzle with 2 tablespoons of the vinaigrette and turn the spears until they are evenly coated. (I lightly salt the asparagus at this point.) In a medium bowl toss the tomatoes and bread cubes with 2 tablespoons of the vinaigrette.
  • Brush the cooking grates clean. Spread the tomatoes and bread cubes in a single layer on the grill pan and lay the asparagus on the cooking grate. Grill over direct medium heat, with the lid closed as much as possible, until the asparagus is tender, the tomatoes begin to soften, and the bread cubes are toasted, turning often. The asparagus will take 6 to 8 minutes and the tomatoes and bread cubes will take 2 to 4 minutes.
  • Arrange the asparagus on a platter and top with the tomatoes, croutons, feta, and chives. Serve with the remaining vinaigrette.

Nutrition Facts : Calories 392.1, Fat 32.3, SaturatedFat 6.8, Cholesterol 16.7, Sodium 484.8, Carbohydrate 20.5, Fiber 4.9, Sugar 5.8, Protein 9.1

ASPARAGUS AND TOMATO SALAD WITH YOGURT-CHEESE DRESSING



Asparagus and Tomato Salad with Yogurt-Cheese Dressing image

A yummy and low-fat salad.

Provided by jen

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 7

1 (10 ounce) package frozen cut asparagus, thawed
1 tomato, chopped
2 tablespoons thinly sliced green onion
3 tablespoons nonfat plain yogurt
1 tablespoon grated Parmesan cheese
1 teaspoon prepared mustard
10 leaves lettuce

Steps:

  • Thaw frozen asparagus and drain well. In a medium bowl, combine the asparagus, tomatoes, onions and set aside.
  • In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until well coated. To serve, line salad plates with romaine lettuce leaves and spoon salad on top.

Nutrition Facts : Calories 40.3 calories, Carbohydrate 6.2 g, Cholesterol 1.3 mg, Fat 0.7 g, Fiber 2.2 g, Protein 4.2 g, SaturatedFat 0.3 g, Sodium 43 mg, Sugar 2.1 g

ASPARAGUS AND GRAPE TOMATO SALAD



Asparagus and Grape Tomato Salad image

This colorful, light salad was a hit at our church's cooking club. It's easy to assemble and delicious, too. -Dorothy Buhr, Ogden, Illinois

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 12

1 pound fresh asparagus, cut into 1-inch lengths
1 small zucchini, halved and sliced
1 cup grape or cherry tomatoes
1/4 cup sliced green onions
1/4 cup minced fresh parsley
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 garlic clove, minced
1/4 teaspoon seasoned salt
1/4 teaspoon Dijon mustard
1/4 cup shredded Parmesan cheese, optional
2 tablespoons sunflower kernels, toasted, optional

Steps:

  • Place the asparagus and zucchini in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 2 minutes. Rinse in cold water., In a large bowl, combine the asparagus, zucchini, tomatoes, onions and parsley. , Whisk the oil, vinegar, garlic, seasoned salt and mustard; pour over asparagus mixture and toss to coat. Sprinkle with cheese and sunflower kernels if desired.

Nutrition Facts : Calories 81 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

ASPARAGUS, AVOCADO AND SLOW-ROASTED TOMATO SALAD



Asparagus, Avocado and Slow-Roasted Tomato Salad image

This colorful, composed salad with asparagus, roasted tomatoes and avocado slices is drizzled with a sherry vinaigrette.

Provided by Avocados from Mexico

Categories     Trusted Brands: Recipes and Tips     Avocados from Mexico

Yield 8

Number Of Ingredients 10

4 plum tomatoes
7 tablespoons olive oil, divided
1 tablespoon minced garlic
½ teaspoon dried thyme leaves
¼ teaspoon salt, divided
¼ teaspoon ground black pepper, divided
24 asparagus spears, trimmed
¼ cup thinly sliced scallions (green onions), green part only
3 tablespoons sherry vinegar
2 ripe Avocados from Mexico, halved and pitted

Steps:

  • Preheat oven to 250 degrees F. Line rimmed baking sheet with parchment paper.
  • Core and cut tomatoes in quarters lengthwise; squeeze out seeds. Place, cut side up, on baking sheet.
  • In small bowl, combine 1 tablespoon of the olive oil, the garlic, thyme, 1/8 teaspoon each salt and pepper; sprinkle over tomatoes. Roast, turning occasionally, until very soft and shriveled, about 2 and a half hours; set aside.
  • Meanwhile, cut asparagus into thirds crosswise. Cook asparagus in 1 inch of lightly salted water until bright green and firm, 3 to 5 minutes; rinse with cold water; drain well. In small bowl, toss asparagus with 2 tablespoons of the olive oil and the scallions; set aside.
  • To prepare dressing: In small bowl, stir remaining 4 tablespoons olive oil, the vinegar, remaining 1/8 teaspoon each salt and pepper; set aside. To serve: With a large spoon, scoop Avocado from shells; cut each half into 8 slices lengthwise. On each of 8 salad plates, place asparagus and tomatoes in rows; top with Avocado slices. Stir dressing; drizzle over salads.

Nutrition Facts : Calories 204.2 calories, Carbohydrate 8.1 g, Fat 19.3 g, Fiber 4.9 g, Protein 2.5 g, SaturatedFat 2.7 g, Sodium 80 mg, Sugar 2.1 g

PANKO-CRUSTED GOAT CHEESE WITH TOMATO AND ASPARAGUS SALAD



PANKO-CRUSTED GOAT CHEESE WITH TOMATO AND ASPARAGUS SALAD image

Categories     Condiment/Spread     Cheese

Number Of Ingredients 14

1 Log (about 11 ounces) fresh mild goat cheese, preferably French Chevrion
½ Cup all-purpose flour
2 Large eggs, lightly beaten
1 Cup Panko bread crumbs
8 Spears jumbo asparagus
½ Cup soybean or corn oil
3 Small vine-ripened tomatoes, peeled, cored and cut into 8 wedges or slices
1 Cup baby greens, such as arugula or watercress, washed and dried
½ Cup Balsamic Vinaigrette (recipe follows)
For Balsamic Vinaigrette
2 Garlic cloves, thinly sliced
½ Cup extra-virgin olive oil
3 Tablespoons Balsamic vinegar
1 Teaspoon kosher salt and freshly ground pepper

Steps:

  • Put the garlic slices and oil in a small glass bowl and microwave on high power for 1 minute. Remove from the heat and stir in the balsamic vinegar, salt, and pepper to taste. Using a sharp knife dipped into hot water and wiped dry, a cheese wire, or a piece of (unflavored) thick dental floss, slice the goat cheese into 8 pieces slightly less than 1 inch thick. Place on a large plate. Line a baking sheet with parchment or waxed paper. Place the flour, eggs, and panko in three separate shallow bowls. Coat each slice of goat cheese with flour, shaking to remove any excess. Dip into the eggs and turn to coat well, and then dip into the panko, turning and pressing lightly to coat well. Place on the lined baking sheet. Refrigerate until ready to fry. Trim off the tough bottom ends of the asparagus spears. Peel the stems, and then cut into diagonal pieces about 2 inches in length. Cook the asparagus in a medium saucepan of boiling salted water for about 1 minute after the water returns to a boil. Immediately plunge the cooked asparagus into a bowl of ice water to stop the cooking. Drain well and refrigerate until ready to use. Heat the oil in a large non-stick skillet over medium heat. Add the cheese slices and cook until lightly browned on the first side, about 2 minutes. Turn and cook until golden on the second side. Remove and place on a baking sheet lined with several layers of paper towels to drain. The Cheese can be kept warm on a baking sheet in a 200-degree oven for up to 30 minutes. To serve, place 4 pieces of tomato in the center of each of four large chilled plates. Top with 2 spears of the asparagus. Place the greens on top of the vegetables, and spoon the vinaigrette over all. Place 2 slices of the warm goat cheese on one side of each salad and serve.

ASPARAGUS, TOMATO AND PINE NUT SALAD



Asparagus, Tomato and Pine Nut Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1/2 pound fresh asparagus, trimmed and cut into 2" pieces
4 plum tomatoes, cored and quartered
3 tablespoons pine nuts, toasted
2 cloves garlic, minced
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
Salt and pepper

Steps:

  • In a large bowl combine the asparagus, tomatoes and pine nuts. In a small bowl blend together the garlic, vinegar, Dijon mustard and olive oil with a fork or whisk. Pour the dressing over the vegetables, season with salt and pepper and toss to coat.

WW BALSAMIC ASPARAGUS AND CHERRY TOMATO SALAD



Ww Balsamic Asparagus and Cherry Tomato Salad image

Make and share this Ww Balsamic Asparagus and Cherry Tomato Salad recipe from Food.com.

Provided by Kristiina

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs asparagus (about 40 spears)
1 cup cherry tomatoes, about 10, cut in half (es)
1 tablespoon balsamic vinegar
2 teaspoons orange juice
1 teaspoon minced garlic
2 tablespoons shredded parmesan cheese
1/8 teaspoon table salt or 1 dash salt, to taste
1/8 teaspoon black pepper (to taste)

Steps:

  • Chop woody ends off asparagus. Microwave for 2 to 3 minutes, or cook in boiling, salted water until barely tender, about 4 to 6 minutes.
  • Plunge into ice water to stop cooking. Drain. Add cherry tomatoes.
  • Stir together vinegar, orange juice and garlic; season to taste. Spoon dressing over asparagus and tomatoes.
  • Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 60.8, Fat 1.2, SaturatedFat 0.5, Cholesterol 2.2, Sodium 137.7, Carbohydrate 9.8, Fiber 3.9, Sugar 4, Protein 5.5

ASPARAGUS AND TOMATO SALAD



Asparagus and Tomato Salad image

Our house is full of asparagus "fans"-my husband, our daughter and I can't get enough of it! My recipe is one I created years ago. I wanted to serve a cold dish in place of a hot vegetable at a dinner we were having for family and friends, and this salad was the result. I've found people who don't normally care for asparagus enjoy it prepared this way.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 12

1/4 cup water
1/4 teaspoon onion powder
1 pound fresh asparagus, trimmed
8 to 16 lettuce leaves
2 to 3 large tomatoes, sliced
1 ripe avocado, sliced, optional
DRESSING:
1/2 cup mayonnaise
1/2 cup sour cream
2 teaspoons prepared mustard
1 teaspoon ketchup
Salt and pepper to taste

Steps:

  • Combine the water and onion powder; bring to a boil. Add the asparagus and cook 3-5 minutes or until asparagus is crisp-tender and bright green. Drain; cool to room temperature. , Place 1-2 lettuce leaves for serving on a large platter or individual salad plates. Halve the tomato slices and arrange on lettuce. Top with asparagus and avocado if desired. Combine all dressing ingredients; dollop on each salad.

Nutrition Facts :

TOMATO AND ASPARAGUS SALAD



Tomato and Asparagus Salad image

I created this recipe years ago. I wanted to serve a cold dish in place of a hot vegetable at a dinner we were having. I've found most everyone likes asparagus prepared this way.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 12

1/4 cup water
1/4 teaspoon onion powder
1 pound fresh asparagus, trimmed
8 to 16 lettuce leaves
2 to 3 large tomatoes, sliced
1 ripe avocado, sliced
DRESSING:
1/2 cup fat-free mayonnaise
1/2 cup fat-free sour cream
2 teaspoons prepared mustard
1 teaspoon ketchup
Pepper to taste

Steps:

  • Combine the water and onion powder; bring to a boil. Add the asparagus and cook 3-5 minutes or until asparagus is crisp-tender and bright green. Drain; cool to room temperature. , Place 1-2 lettuce leaves per serving on a large platter or individual salad plates. Halve the tomato slices and arrange over lettuce. Top tomatoes with spears of asparagus and slices of avocado if desired. Combine dressing ingredients; top each salad serving with a generous dollop.

Nutrition Facts :

ASPARAGUS AND TOMATO SALAD



ASPARAGUS AND TOMATO SALAD image

Categories     Leafy Green     Side     Steam     Low Fat

Yield 4 as a side

Number Of Ingredients 8

1 bunch asparagus
tomato
1/4 small red onion
balsamic vinegarette
olive oil
mustard
garlic
oregano and pepper.

Steps:

  • Lightly steam asparagus. Mix in bowl oil, vinegar, pinch of mustard, garlic, oregano, pepper and diced tomato and chopped red onion. Remove asparagus from steamer and poor vinegarette mixture over the asparagus.

ASPARAGUS AND TOMATO SALAD WITH FETA***** RECIPE - (4.6/5)



Asparagus and Tomato Salad with Feta***** Recipe - (4.6/5) image

Provided by Roger829

Number Of Ingredients 11

vinaigrette
1 tablespoon dijon mustard
2 tablespoons champagne vinegar
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
5 1/2 pounds asparagus
1 pint cherry tomatoes
3 slices country-style white bread, about 3 ounces total, cut into 1/2-inch cubes (you should have about 2 cups)
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh chives

Steps:

  • Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat the grill pan. In a small bowl whisk the mustard, vinegar, salt, and pepper. Slowly drizzle and whisk in the oil until it is emulsified. Remove and discard the tough bottom of each asparagus spear by grasping at each end and bending it gently until it snaps at its natural point of tenderness, usually about two-thirds of the way down the spear. Spread the asparagus on a large plate. Drizzle with 2 tablespoons of the vinaigrette and turn the spears until they are evenly coated. In a medium bowl toss the tomatoes and bread cubes with 2 tablespoons of the vinaigrette. Brush the cooking grates clean. Spread the tomatoes and bread cubes in a single layer on the grill pan and lay the asparagus on the cooking grate. Grill over direct medium heat, with the lid closed as much as possible, until the asparagus is tender, the tomatoes begin to soften, and the bread cubes are toasted, turning often. The asparagus will take 6 to 8 minutes and the tomatoes and bread cubes will take 2 to 4 minutes. Arrange the asparagus on a platter and top with the tomatoes, croutons, feta, and chives. Serve with the remaining vinaigrette.

Tips:

  • To save time, use a mandoline to thinly slice the asparagus and tomatoes.
  • If you don't have a mandoline, you can use a sharp knife to thinly slice the vegetables.
  • Soak the red onion in cold water for 10 minutes before adding it to the salad. This will help to remove the harshness of the onion.
  • Use a good quality olive oil for the dressing. This will make a big difference in the flavor of the salad.
  • Season the salad with salt and pepper to taste.
  • Serve the salad immediately, or chill it for later.

Conclusion:

This asparagus and tomato salad is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and delicious salad, give this one a try!

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