Roasted Asparagus Salad with Tomato and Basil

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 1/2 pound asparagus, (hard end trimmed)

Salt

3 cups grape tomatoes (halved)

15 large basil leaves, (torn)

Cheese, (Fried halloumi, feta, or shaved Parmesan (optional))

1/4 cup sherry reserve vinegar or white wine vinegar

1/4 cup Early Harvest extra virgin olive oil

1 garlic clove, (minced)

1 teaspoon sumac spice, (optional)

salt and pepper

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.

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 your choice of cheese (if using) and toss them together with the sherry vinaigrette.

Assemble the roasted asparagus on a serving platter and top with the tomato and cheese mixture. Finally, add the basil leaves. Enjoy.

Notes

Optional feta cheese

Nutrition

• Calories: 118.5 kcal
• Total Fat: 9.3 g
• Saturated Fat: 1.3 g
• Unsaturated Fat: 7.7 g
• Sodium: 7.1 mg
• Total Carbohydrate: 7.5 g
• Dietary Fiber: 3.3 g
• Total Sugars: 4.1 g
• Protein: 3.2 g