Tomato-Asparagus Salad


  • 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


  • 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.
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