Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
7 servings
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Course
Salad
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Cuisine
Mediterranean
Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette
Description
Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette features medium-thickness asparagus cut into bite-sized pieces after removing tough ends. The asparagus is boiled briefly until tender-crisp, then cooled quickly in ice water to retain texture and color. Grape tomatoes are halved and combined with toasted walnuts for crunch. The dressing is made by reducing balsamic vinegar to concentrate its flavor, then whisking in olive oil, Dijon mustard, honey, and garlic, seasoned with salt and freshly ground pepper.
Once the salad ingredients are tossed in the vinaigrette, feta cheese is added in two stages to prevent it from browning, preserving its fresh appearance and flavor. The salad offers a combination of textures: crisp asparagus, juicy tomatoes, crunchy nuts, and creamy cheese, all balanced by the sweet-savory tang of the dressing.
This dish works well as a light side salad for spring or summer meals, pairing nicely with grilled meats or as part of a vegetarian meal.
Ingredients
Vinaigrette
- 6 Tbsp balsamic vinegar
- 1/4 cup olive oil
- 2 tsp Dijon mustard
- 2 tsp honey
- 1 clove garlic , minced
- salt freshly ground
- black pepper freshly ground
Salad
- 2 lbs asparagus preferably medium thickness), tough ends trimmed, remaining diced into 2-inch pieces, fresh
- 1 (10.5 oz)pkg. grape tomato halved
- 2/3 cup walnut toasted, chopped
- 4 oz feta cheese crumbled (scant 1 cup
Instructions
- Bring a large pot of water to a boil. Meanwhile prepare vinaigrette - add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes.
- Pour into a jar or bowl, add olive oil, dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.
- Add asparagus to boiling water and allow to boil until tender crisp, about 4 - 5 minutes.
- Meanwhile fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well.
- Transfer to a bowl with tomatoes and walnuts. Drizzle vinaigrette over top and toss lightly.
- Sprinkle over half of the feta then plate and top with remaining feta (just so the feta doesn't brown from tossing with all the dressing).
User Reviews
Overall Rating
4.9
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