Description
A refreshing salad featuring tender asparagus, juicy tomatoes, and creamy feta, dressed with 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, to taste
- 2 lbs fresh asparagus, tough ends trimmed and diced
- 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. Meanwhile, prepare the vinaigrette by adding the balsamic vinegar to a small saucepan. Bring it to a boil over medium heat and allow to boil until reduced by half, about 3 minutes. Pour the reduced vinegar into a jar or bowl, then add olive oil, Dijon mustard, honey, minced garlic, and whisk to blend. Season with salt and pepper to taste. Set aside.
- Once the water is boiling, add the asparagus and allow it to boil until tender-crisp, about 4 to 5 minutes. While the asparagus is cooking, fill a medium mixing bowl with ice and cold water. After cooking, drain the asparagus and immediately transfer it to the ice water to stop the cooking process. Let it rest for about 10 seconds, then drain well.
- Transfer the chilled asparagus to a mixing bowl with the halved tomatoes and toasted walnuts. Drizzle the prepared vinaigrette over the top and toss everything lightly to combine. Sprinkle half of the crumbled feta over the salad. Plate the salad and finish by adding the remaining feta on top.
Notes
For the best flavor, use fresh ingredients and high-quality feta. Adjust vinaigrette to personal taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean