How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Tomato Salad With Sun Dried Tomato Dressing?

You need 8 ingredients. The key ingredients include: 1 lb mixed red and yellow cherry tomatoes, halved, 1 lb asparagus, woody ends snapped off, blanched, cut into 3cm lengths, 5 cups arugula, 1/4 cup extra virgin olive oil, and more.

Is Tomato Salad With Sun Dried Tomato Dressing suitable as salads?

Yes, Tomato Salad With Sun Dried Tomato Dressing falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Tomato Salad With Sun Dried Tomato Dressing?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tomato Salad With Sun Dried Tomato Dressing Recipe

Name: Tomato Salad With Sun Dried Tomato Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb mixed red and yellow cherry tomatoes, halved; 1 lb asparagus, woody ends snapped off, blanched, cut into 3cm lengths; 5 cups arugula; 1/4 cup extra virgin olive oil; 2 tbsp lemon juice; 1 clove garlic, crushed; 2 tbsp chopped sun dried tomatoes; 1 None anchovy fillet, finely chopped

Fresh, crisp and full of flavor — this Tomato Salad With Sun Dried Tomato Dressing is a must-try. Made with mixed red, lengths, arugula and extra virgin…

This Tomato Salad With Sun Dried Tomato Dressing relies on simple, everyday ingredients such as arugula, extra virgin olive oil, lemon juice and garlic, crushed. It comes together quickly and makes 4 servings, at about 180 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

1 lb mixed red and yellow cherry tomatoes, halved
1 lb asparagus, woody ends snapped off, blanched, cut into 3cm lengths
5 cups arugula
1/4 cup extra virgin olive oil
2 tbsp lemon juice
1 clove garlic, crushed
2 tbsp chopped sun dried tomatoes
1 None anchovy fillet, finely chopped

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
180 kcal
Category
Salads

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