Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette, Friday Night Snacks and More...

Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette

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Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette, Friday Night Snacks and More...

Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette

Mike Nadelman
A super delicious asparagus, tomato and feta salad drizzled with an easy balsamic vinaigrette. This salad uses few ingredients but they’re all powerful in flavor creating an incredible salad that you won’t be able to stop eating!
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Salad, Side Dish
Cuisine Greek, Vegetarian
Servings 7 servings
Calories 237 kcal

Equipment

Ingredients
  

  • Vinaigrette
  • 6 Tbsp balsamic vinegar
  • 1/4 cup olive oil
  • 2 tsp dijon mustard
  • 2 tsp honey
  • 1 clove garlic minced
  • Salt and freshly ground black pepper
  • Salad
  • 2 lbs fresh asparagus preferably medium thickness, tough ends trimmed, remaining diced into 2-inch pieces
  • 10.5 oz package grape tomatoes, halved
  • 2/3 cup chopped walnuts toasted
  • 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. See the oven method below as well
  • 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).

Video

Notes

This recipe can also be done in the oven:
Preheat oven to 425°. Place tomatoes and olive oil on a jelly-roll pan; toss. Bake at 425° for 4 minutes. Add asparagus; bake 9 minutes. Top with vinegar, salt, pepper, and crumbled feta cheese.
Try adding red onion slices to the mix 

Nutrition

Calories: 237kcalCarbohydrates: 13gProtein: 7gFat: 19gSaturated Fat: 4gCholesterol: 14mgSodium: 205mgPotassium: 432mgFiber: 4gSugar: 8gVitamin A: 1385IUVitamin C: 13mgCalcium: 130mgIron: 3mg
Tried this recipe?Let us know how it was!

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