4.9 from 177 votes
Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette
This salad combines tender-crisp asparagus with juicy grape tomatoes and crunchy toasted walnuts, all tossed in a tangy balsamic vinaigrette enhanced with Dijon mustard and honey. Crumbled feta cheese adds a salty creaminess that complements the bright vegetables and slightly sweet dressing. Blanching the asparagus and shocking it in ice water preserves its vibrant color and crisp texture. The vinaigrette reduction intensifies the balsamic flavor without overpowering the fresh ingredients.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
7
servings
Course:
Salad
Cuisine:
Mediterranean
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).
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