Description
A vibrant and refreshing salad combining asparagus, tomatoes, and feta cheese, drizzled with a homemade balsamic vinaigrette.
Ingredients
- 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
- 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
- Begin by bringing a large pot of water to a boil.
- While the water heats, prepare the vinaigrette. In a small saucepan, bring the balsamic vinegar to a boil and allow it to reduce by half, which should take about 3 minutes. Once reduced, pour the balsamic into a jar or bowl.
- Add the olive oil, Dijon mustard, honey, garlic, and a pinch of salt and pepper to the bowl or jar. Whisk everything together until well combined and set aside.
- Once the water is boiling, add the asparagus and cook for approximately 4-5 minutes until tender-crisp.
- In the meantime, prepare an ice water bath using a medium mixing bowl filled with ice and water.
- After cooking, drain the asparagus and transfer it immediately into the ice water for about 10 seconds. This will help retain its vibrant green color and crispness. Drain the asparagus well.
- In a large bowl, combine the asparagus with halved grape tomatoes and toasted walnuts. Drizzle the vinaigrette over the salad mixture and toss lightly to coat.
- To finish, sprinkle half of the crumbled feta cheese over the salad, then plate it up, topping with the remaining feta to prevent browning.
Notes
For a more colorful salad, consider adding bell peppers or avocados. Let the salad sit for 10-15 minutes after tossing for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean