Cherry tomatoes and asparagus combine in this salad to make the perfect summer supper. Crunchy asparagus, sweet berries and melon, zesty tomatoes and a tangy and flavorful dressing to bring everything together make a scrumptious salad, side dish or topping for a variety of main dishes, such as grilled chicken.

Ingredients:

• 12 Asparagus; Green
• 3.5 ounce Cherry Tomatoes
• 7 ounce Strawberries; small, ripe
• 3.5 ounce Raspberries
• 1/2 Melon; small
• 6 T O&CO. Purple Basil Vinegar
• 3/4 c O&CO. floral olive oil
• O&CO. Fleur de Sel
• Freshly ground black pepper

Method:

• Trim stems of asparagus and cook in salted boiling water until just tender. Drain and immerse in ice water.
• Cut the melon into small cubes or scoop out using a melon baller. Rinse and stem strawberries and cherry tomatoes. Quarter them.
• Pour vinegar and olive oil into large salad bowl. Add salt and pepper and whisk to blend.
• Add melon, strawberries and cherry tomatoes to the bowl and stir to coat. Marinate for 5 minutes at room temperature.
• Gently fold asparagus and raspberries into the salad.