Description
A refreshing salad with a vibrant mix of asparagus, tomatoes, and feta cheese, drizzled with a homemade balsamic vinaigrette.
Ingredients
Scale
- 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 to taste
- 2 lbs fresh asparagus, tough ends trimmed and diced into 2-inch pieces
- 1 (10.5 oz) pkg. grape tomatoes, halved
- 2/3 cup chopped walnuts, toasted
- 4 oz feta cheese, crumbled
Instructions
- Bring a large pot of water to a boil. While waiting, prepare the vinaigrette by adding balsamic vinegar to a small saucepan. Heat over medium heat until it boils and reduces by half, about 3 minutes.
- Pour the reduced vinegar into a jar or bowl. Next, whisk in the olive oil, dijon mustard, honey, minced garlic, and season with salt and pepper to taste. Set the vinaigrette aside.
- Add the asparagus to the boiling water. Allow it to cook until tender-crisp, about 4 to 5 minutes.
- Fill a medium mixing bowl with ice and cold water. Once the asparagus is done, drain it and immediately transfer it to the ice water. Let it rest for about 10 seconds to stop the cooking process, then drain well.
- Combine the drained asparagus with the halved tomatoes and toasted walnuts in a bowl. Drizzle the balsamic vinaigrette over the top and toss lightly to combine.
- Finish by sprinkling half of the crumbled feta cheese over the salad. Plate it up and top with the remaining feta for a decorative touch.
Notes
For best flavor, use fresh ingredients. This salad can be customized with additional proteins or seasonal vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 290mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg