Asparagus and Cherry Tomato Salad with Berries and Melon


  • 12 green asparagus
  • 3.5 oz. cherry tomatoes
  • 7 oz. small ripe strawberries
  • 3.5 oz. raspberries
  • ½ small melon
  • 6 tbsp O&CO. Purple Basil Vinegar
  • ¾ cup O&CO. Olive Oil
  • O&CO. Fleur de Sel
  • freshly ground pepper to taste


  • Trim stems of asparagus and cook in salted boiling water until just tender. Drain and cool.
  • 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. Drizzle over the melon, strawberries and cherry tomatoes and stir to coat evenly. Marinate for 5 minutes at room temperature.
  • Gently fold asparagus and raspberries into the salad.
  • Serve with slices of warm toasted bread with olive oil. Enjoy!