Simple and delicious, this Cameo® Cherry Tomato dish is fab! If asparagus is not available, this bread and tomato salad also works well with grilled eggplant or zucchini.
- To create the vinaigrette, whisk together garlic, shallots, balsamic, honey and fish sauce. Slowly add olive oil.
- In a separate bowl, add bread cubes, basil and Cameo® Cherry Tomatoes. Pour ¼ cup of the dressing over the bread salad and set aside.
- Toss asparagus with olive oil and salt. Oil the grill rack on your barbecue and grill asparagus until just cooked. Remove asparagus and place on a platter. Drizzle the asparagus with some of the dressing and top with the bread salad mixture. Add more dressing, if desired (there will be dressing left over) and top salad with crumbled goat cheese.
Recipe Created By
Award Winning Food & Hospitality Consultant at SOL Kitchen – Vancouver, British Columbia