Description
A refreshing and flavorful salad featuring tender asparagus, cherry tomatoes, and creamy feta cheese, perfect for a quick meal or side dish.
Ingredients
Scale
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and pat dry.
- In a large mixing bowl, combine the cooked asparagus, cherry tomatoes, feta cheese, red onion, and Kalamata olives.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld before serving.
Notes
- For added crunch, toss in some toasted pine nuts or sunflower seeds.
- Substitute the feta with goat cheese for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg