Ingredients
Scale
- 1 lb asparagus, woody ends trimmed and cut into 2-inch pieces
- 1 pint cherry tomatoes, halved (or 1 1/4 cups diced tomatoes)
- 1 small red onion, thinly sliced (optional)
- 1/4 cup fresh basil leaves, torn
- 4 oz feta cheese, crumbled (about 1/2 cup)
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar (or lemon juice)
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
- 2 tbsp toasted pine nuts or sliced almonds (optional)
- Pinch of red pepper flakes (optional)
Instructions
- Blanch or roast asparagus: For blanched asparagus, boil 2–3 minutes until bright green, then shock in ice water. For roasted, toss with 1 tbsp olive oil and roast at 425°F for 8–10 minutes.
- Prep tomatoes and onion: Halve cherry tomatoes and thinly slice the red onion. Set aside.
- Make dressing: Whisk together olive oil, red wine vinegar, Dijon, minced garlic, salt, and pepper. Taste and adjust.
- Toss salad: In a large bowl, combine asparagus, tomatoes, onion, and basil. Pour dressing over and toss gently.
- Finish: Sprinkle crumbled feta and toasted nuts on top. Serve immediately or chill for 15–30 minutes for flavors to meld.
Notes
Taste the dressing before adding it to the salad; adjust acidity or seasoning as desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Blanching, Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg
Keywords: salad, asparagus, feta, tomatoes, spring, healthy