This bright, fresh salad is summer in a bowl—crisp asparagus, juicy cherry tomatoes, creamy mozzarella, and a splash of balsamic make it the perfect side dish or light lunch. It’s quick to make and even better with farm-fresh ingredients!
Ingredients:
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1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
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1 pint cherry tomatoes, halved
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8 oz mozzarella pearls (or cubed fresh mozzarella)
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2 tbsp extra virgin olive oil
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1 tbsp balsamic glaze or balsamic vinegar
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Salt and freshly ground black pepper, to taste
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Fresh basil leaves, torn (optional)
Instructions:
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Blanch the Asparagus
Bring a pot of salted water to a boil. Add asparagus and cook for 2–3 minutes, just until tender and bright green.
Drain and immediately transfer to a bowl of ice water to stop the cooking. Drain again and pat dry. -
Combine
In a large bowl, mix the asparagus, cherry tomatoes, and mozzarella. -
Dress It Up
Drizzle with olive oil and balsamic glaze. Sprinkle with salt and freshly ground black pepper. Toss gently to coat everything evenly. -
Serve
Top with torn fresh basil, if using. Enjoy chilled or at room temperature.
Tip: This salad pairs beautifully with grilled chicken, crusty bread, or your favorite pasta dish.