I’ve seriously lost count of all the salads I’ve made this season. Perhaps that is a good thing because the alternative would be being knee deep in barbecue and biscuits with gravy.

This salad is proof that you can create something, just using scraps of ingredients. I had a little more of a handful of cherry heirloom tomatoes, eight asparagus stalks, and leftover chimichurri sauce.

Also, you don’t need a lot of ingredients to make an impressive meal. The sophistication is in the plating of food. I decided to have a bit of fun and play around with the placement of the vegetables in the salad.

heirloom tomato + asparagus salad

10 min total prep time


8 asparagus stalks, cut on the bias
handful cherry heirloom tomatoes, halved
1 tablespoon crumbled feta cheese
2 tablespoons chimichurri sauce (my recipe here)
thyme, as garnish


Dollop a generous amount of chimichurri onto a plate. Use the back of the spoon to drag the sauce, creating a swoosh half the circumference of the plate.

Arrange the tomatoes on top of the sauce, varying the position of each one.

Tuck the asparagus spears in and around the tomatoes, in no particular form. The more varied, the better.

Garnish with feta and thyme.

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