Spanish Grilled Asparagus and Tomato Salad Recipe
A light salad that’s easy to imagine on a terrace in Spain on a warm evening: crisp green asparagus, sweet tomatoes and good olive oil do all the work here. This dish is a bit like an Italian caprese salad, only instead of mozzarella the stars are vegetables from a grill pan. It’s perfect as a weeknight dinner or as a side for grilled fish.
This salad showcases simple Mediterranean flavors with minimal ingredients: grilled asparagus, ripe tomatoes and good olive oil. It’s light yet satisfying, and works both as a quick weeknight meal and as an elegant side for grilled fish or seafood.
Chef's tips
Don’t overcook the asparagus—keep it slightly crisp so it contrasts nicely with the juicy tomatoes. Use the best olive oil you have, because its flavor really stands out in such a simple dish. If your tomatoes are very juicy, salt them lightly in a separate bowl and drain off excess liquid before mixing with the dressing.
How to serve
Serve slightly warm or at room temperature with fresh bread. It pairs well with grilled fish, seafood, or simple roasted chicken. For a tapas-style spread, serve it alongside marinated olives, manchego cheese and grilled peppers.
Ingredients
- asparagus green, fresh, thin or medium - 250 g
- tomatoes ripe, medium-sized - 2 piece
- red onion - 0.5 piece
- olive oil preferably extra virgin - 3 tablespoon
- white wine vinegar you can also use white wine vinegar or apple cider vinegar - 1 tablespoon
- garlic small - 1 clove
- parsley chopped leaves - 2 tablespoon
- salt to taste
- black pepper freshly ground, to taste
- lemon for drizzling, optional - 0.25 piece
Preparation
- Wash the asparagus and snap off the tough ends (they will naturally break in the right place when you gently bend them). Pat dry with a paper towel.
- Cut the tomatoes into large cubes or wedges. Peel the red onion and slice it into thin slivers.
- Peel the garlic and chop it very finely or press it through a garlic press.
- Heat 1 tablespoon of olive oil in a grill pan or regular pan over medium-high heat. Arrange the asparagus in a single layer.
- Fry the asparagus for 6–8 minutes, turning every 1–2 minutes, until lightly browned, tender but still springy. Lightly salt them near the end of cooking.
- Transfer the cooked asparagus to a board and cut into pieces about 3–4 cm long.
- In a bowl, mix the remaining 2 tablespoons of olive oil with the vinegar, garlic, a pinch of salt and pepper. Stir with a spoon until you get a smooth dressing.
- Add the tomatoes, onion and still-warm asparagus to the bowl with the dressing. Gently toss so the vegetables are coated in the dressing but don’t fall apart.
- Sprinkle with chopped parsley and gently toss again. Taste and adjust the seasoning with salt, pepper or a little lemon juice if needed.
- Serve right away while slightly warm, or after 10–15 minutes once the flavors have melded.
Storage
Sałatkę przechowuj w szczelnym pojemniku w lodówce i zjedz najlepiej następnego dnia; przed podaniem wyjmij na 10 minut, aby nie była lodowata.
