Asparagus Tomato Feta Salad
Asparagus Tomato Feta Salad is a fresh Mediterranean-inspired salad featuring crisp asparagus, juicy grape tomatoes, toasted walnuts, creamy feta cheese, and a tangy balsamic vinaigrette. It's an elegant side dish that's equally perfect for spring lunches, barbecues, or holiday dinners.
Equipment
- Large pot
- Measuring cups
- Mixing bowl
- Small saucepan
- Small whisk
- slotted spoon
Ingredients
For the Balsamic Vinaigrette
- 6 tablespoons balsamic vinegar
- ¼ cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1 garlic clove minced
- Salt to taste
- Freshly ground black pepper to taste
For the Salad
- 2 lb 900 g fresh asparagus, trimmed and cut into 2-inch pieces
- 10.5 oz 300 g grape tomatoes, halved
- ⅔ cup toasted walnuts chopped
- 4 oz 115 g feta cheese, crumbled
Instructions
- Bring a large pot of salted water to a boil.
- Add the balsamic vinegar to a small saucepan and simmer over medium heat for about 3 minutes until slightly reduced.
- Transfer the reduced vinegar to a small bowl and whisk together with the olive oil, Dijon mustard, honey, garlic, salt, and black pepper.
- Fill a large bowl with ice water.
- Cook the asparagus in the boiling water for 4 to 5 minutes until just tender-crisp.
- Drain immediately and transfer the asparagus to the ice water for about 10 seconds to stop the cooking.
- Drain the asparagus thoroughly.
- Place the asparagus, grape tomatoes, and toasted walnuts in a large serving bowl.
- Pour the balsamic vinaigrette over the salad and gently toss to coat.
- Sprinkle half of the feta cheese over the salad and toss lightly.
Notes & Wine Advice
Recipe Notes
Blanching the asparagus and cooling it immediately in ice water helps preserve its bright green color and crisp texture. Toast the walnuts in a dry skillet for a few minutes to enhance their flavor before adding them to the salad. Assemble the salad shortly before serving for the freshest texture and appearance. The balsamic vinaigrette can be prepared up to two days in advance and stored in the refrigerator.Wine Advice
A crisp Sauvignon Blanc pairs beautifully with the asparagus and tangy feta cheese. A refreshing Pinot Grigio is another excellent choice with this light Mediterranean-style salad.Nutrition values
Calories: 340 kcal | Carbohydrates: 14 g | Protein: 10 g | Fat: 29 g | Saturated Fat: 6 g | Sodium: 390 mg | Sugar: 8 g