Tomato-Asparagus Salad - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Tomato-Asparagus Salad

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    NEWSLETTERS

    Tomato and Asparagus Salad

    You can use just about anything in your garden to put your own spin on the recipe. (Published Wednesday, June 6, 2018)

    Ingredients:

    • 2 pints of grape tomatoes cut in half. We used 1 pint yellow and 1 pint red
    • 1 can of artichoke hearts, drained, rinsed and chopped
    • 1 can of whole hearts of palm, drained and chopped
    • 1 cup of pimento stuffed green olives
    • 1 package of sliced prosciutto, about 3 ounces chopped
    • 1 cup of chopped asparagus
    • ¼ cup of chopped basil
    • ¼ cup of balsamic vinegar
    • ¼ cup of olive oil
    • 1 Tsp. kosher salt
    • 1 Tbsp. honey
    • Black pepper to taste

    Instructions:

    • In a large mixing bowl, combine the halved grape tomatoes, chopped artichokes, chopped hearts of palm, olives, chopped prosciutto, chopped asparagus and basil.
    • Then mix in the balsamic vinegar, olive oil, kosher salt, honey and black pepper.
    • Taste and adjust seasonings with salt, honey, and black pepper if needed.