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Asparagus, Tomato, and Feta Salad

A refreshing salad featuring the nutty crunch of asparagus, juicy tomatoes, and creamy feta, drizzled with a simple homemade balsamic vinaigrette.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Light Lunch, Salad, Side Dish
Cuisine: Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 bunch fresh asparagus Find fresh asparagus at grocery stores or farmers' markets during spring and early summer.
  • 1 pint cherry tomatoes Halved for the salad.
  • 1 cup crumbled feta cheese Consider swapping for goat cheese for a creamier texture.
Vinaigrette Ingredients
  • 1/4 cup balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish (optional)

Method
 

Preparation
  1. Wash and trim the asparagus ends. Bring a pot of salted water to a boil over medium-high heat.
  2. Once boiling, add the asparagus and blanch for about 3-5 minutes until bright green and slightly tender. Drain and rinse under cold water to stop the cooking process.
  3. While the asparagus cools, half the cherry tomatoes and place them in a large mixing bowl.
Make the Vinaigrette
  1. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, salt, and pepper. Gradually drizzle in the olive oil while whisking until emulsified. Adjust seasonings if necessary.
Combine and Serve
  1. Once the asparagus has cooled, cut it into 1-2 inch pieces. Add the asparagus to the bowl with the tomatoes and crumble the feta over the top.
  2. Drizzle the vinaigrette over the salad and gently toss to combine.
  3. Transfer the salad to a serving dish and garnish with fresh basil or parsley if desired. Enjoy fresh or allow it to marinate for a few minutes.

Notes

Best enjoyed chilled or at room temperature. Store in an airtight container in the fridge for up to 3 days.