Asparagus Caprese Salad with Balsamic Vinaigrette​

June 25, 2017
A veggie-filled summer salad.

I make a lot of caprese salads during the summer - it's hard not to when our garden is full of basil and fresh tomatoes are in season! I like switching them up with different ingredients. This one has roasted asparagus, pistachios and torn bread.

I ate the salad with the asparagus still warm, but if you're saving some for later let the asparagus cool completely before tossing it in the salad. (Otherwise, the steam will make things soggy.)

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Makes 4 salads

• 1-2 bunches asparagus, chopped
• 2 teaspoons olive oil
• Salt and pepper, to taste
• 2 cups halved sunburst cherry tomatoes
• 4 large tomatoes, sliced
• 1/2 cup shelled pistachios
• ​6 ounces fresh mozzarella, sliced
• French bread (or your favorite bread), torn, toasted
• ​1/2 cup dried cherries (optional)
• 8 cups red leaf lettuce (optional, this salad can be served "lettuce-less")

For the balsamic vinaigrette:

• 1/2 cup extra virgin olive oil
• 1 tablespoon balsamic vinegar
  
• Salt and pepper, to taste
  

Preheat oven to 375F. Line a baking sheet with foil. Toss asparagus in olive oil, salt and pepper. Bake until tender, about 20 minutes. 

In a large bowl, combine sunburst tomatoes, large sliced tomatoes, pistachios, mozzarella, the torn toasted bread (I just pop mine on a baking sheet in the oven for a few minutes), the dried cherries and roasted asparagus. 

If you're serving with lettuce, chop your lettuce and toss into the bowl. 

In a small bowl, whisk together all vinaigrette ingredients. Lightly drizzle onto the salad, toss, and serve. Enjoy!