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asparagus tomato and mozzarella salad with osa gourmet datil zest

Asparagus, Tomato and Fresh Mozzarella Salad with Datil Zest Gremolata

Angela Bean - The Datil Pepper Lady
A fresh take on asparagus salad. Fresh asparagus, cherry tomatoes, mozzarella and a zesty gremolata made with OSA Gourmet Datil Zest. A summer salad that goes with everything.
Prep Time 15 mins
Cook Time 6 mins
Course Salad, Side Dish, Vegetarian
Cuisine American
Servings 4 people
Calories 185 kcal

Equipment

  • Vegetable steamer, pot of boiling water or a grill pan
  • small bowl and spoon

Ingredients
  

  • 1 pound fresh asparagus ends trimmed
  • 1 pint cherry tomatoes cut in half
  • 8 oz Fresh Mozzarella Cut into small cubes
  • 4 Tablespoons Fresh Basil Leaves Chopped
  • 1 teaspoon OSA Gourmet Datil Zest Seasoning
  • 1 clove garlic finely minced
  • 1 Tablespoon Vinegar Balsamic, White Wine, or Apple Cider
  • 1-2 Tablespoons Lemon Zest
  • 1 Tablespoon Extra Virgin Olive Oil OPTIONAL

Instructions
 

  • Trim asparagus spears, removing the woody ends.
  • Fill the bottom of a microwave steamer with water. Place asparagus on steamer basket over the water and cover with the lid. Microwave for 4-6 minutes depending on the size of the asparagus stalks. (You want the thickest part of the stem to be easily pierced by a knife,) A stovetop steamer can be used if that is what you have on hand.
  • Alternatively, you can cook the asparagus by heating a large pot of water to boiling. Gently add asparagus spears to the boiling water and cook for 4-6 minutes or until asparagus is tender but not limp. Once cooked, remove asparagus to a large bowl of ice water to stop the cooking. (Asparagus can also be placed on a heated grill pan for approximately 4-6 minutes.)
  • While asparagus is cooking, cut grape tomatoes in half.
  • Cut mozzarella into bite sized pieces.
  • Chop the fresh basil leaves.
  • Zest the lemon using only the yellow outer skin and not the white pith.
  • Mince the garlic.
  • In a small bowl, combine the chopped basil, OSA Gourmet Datil Zest, garlic, vinegar and lemon zest. (Add in 1 Tablespoon Extra Virgin Olive Oil if desired to make a more traditional salad dressing.) Stir to incorporate all ingredients.
  • Plate asparagus. Top with tomatoes and mozzarella. Drizzle with the Datil Zest gremolata dressing and serve immediately.
  • This salad can also be made ahead by gently mixing all ingredients in a large bowl, tossing gently and keeping covered in the refrigerator for up to 24 hours. (You may want to cut the asparagus into thirds if you make it ahead in order to make it easier to eat and not destroy the integrity of the asparagus.)

Notes

Per Serving: Calories: 185 | Fat: 9.0 | Carbohydrate: 8.6 | Protein: 16.7
Keyword Asparagus, Datil Zest, Gremolata, Salad, Tomato