Roasted Asparagus Salad with Tomato and Basil

Name: Roasted Asparagus Salad with Tomato and Basil
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Healthy
Ingredients: 1.5 lb asparagus, hard end trimmed; extra virgin olive oil; 4 oz Halloumi cheese, sliced into squares ½ inch in thickness (optional, not included in nutrition information); Salt; 3 cups/447 g grape tomatoes, halved; 15 large basil leaves, torn; ¼ cup sherry reserve vinegar or white wine vinegar; ¼ cup extra virgin olive oil; 1 garlic clove, minced; salt and pepper

Written by Gourmet de Paris

{ }

April 7 2021

Written by Gourmet de Paris

A very fresh salad with lots of vegetables for an incredible taste!

Roasted Asparagus Salad with Tomato and Basil

Rated 5 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

20 minutes

Author:

themediterraneandish.com

Easy roasted asparagus salad with tomatoes, basil and a light sherry vinaigrette. Serve it as a vegan salad or side dish, or add creamy feta or fried halloumi cheese for a bit of an indulgent twist. This simple roasted asparagus recipe makes a show-stopping gluten free side!

Image ofRoasted Asparagus Salad with Tomato and Basil

Ingredients

1.5 lb asparagus, hard end trimmed
extra virgin olive oil
4 oz Halloumi cheese, sliced into squares ½ inch in thickness (optional, not included in nutrition information)
Salt
3 cups/447 g grape tomatoes, halved
15 large basil leaves, torn
¼ cup sherry reserve vinegar or white wine vinegar
¼ cup extra virgin olive oil
1 garlic clove, minced
salt and pepper

View Cart (0) Checkout

Directions

Preheat the oven to 400 degrees F.
Place the asparagus spears on a large oiled baking sheet. Sprinkle with salt. Drizzle with extra virgin olive oil (toss to coat and be sure to spread asparagus in one layer.) Roast in heated-oven for 15 to 20 mins until tender. Remove from heat and let cool slightly.
If using halloumi cheese. In a large nonstick skillet, heat 2 tbsp olive oil on medium heat until shimmering but not smoking. Pat cheese squares dry and fry them in batches for 1-2 minutes, turning over once with a spatula. When the cheese turns golden brown, remove from heat and set aside briefly (rest on a paper towel to drain excess oils)
To make the vinaigrette, whisk together the vinegar with the extra virgin olive oil, garlic, sumac, salt and pepper.
In a mixing bowl, combine the grape tomatoes with the fried halloumi and toss them together with the sherry vinaigrette.
Assemble the roasted asparagus on a serving platter and top with the tomato and halloumi mixture. Finally, add the basil leaves. Enjoy!