We’re Cooking: Asparagus, Tomato and Herb Salad

Last night Gary had an event prior to us attending the opening gala for the 2011 Dallas International Film Festival.  Knowing Gary was having dinner at his event, I made myself a simple, yet seriously delicious summer salad out of a few veggies we had in the fridge, and a ton of fresh herbs.  Using fresh herbs to highlight flavors in our dishes is our norm; this one took it to the next level by essentially making the herbs the lettuce in this salad.  The combination was bold, bright and so flavorful.  A perfect, healthy summer salad that took about 5 minutes to make.  Feeling so good and healthy I may have indulged in a red velvet Sprinkles cupcake for dessert…

Recipe:

Summer Salad with Lots of Fresh Herbs
Ingredients:
1 large vine-ripe tomato – chopped into 1/2 inch pieces
1 zucchini squash – chopped into 1/2 inch pieces
1 spring onion – white and green parts – chopped
7 raw asparagus spears – cut in 2 inch pieces
1 1/2 tablespoons torn cilantro
1 tablespoon torn parsley
1 tablespoon torn fresh dill
1/2 tablespoon torn fresh tarragon
2 tablespoons torn basil
1 tablespoon white wine vinegar
1 teaspoon Bragg’s Amino Acids
1 teaspoon grapeseed oil
1 teaspoon cracked pepper
1 tablespoon crumbled feta cheese

Preparation:
Mix all veggies and herbs together in a serving bowl.  Whisk the vinegar, Bragg’s and oil together with a bit of black pepper and drizzle over salad.  Sprinkle with additional pepper and feta cheese and serve.