Asparagus and Tomato Salad
A vibrant, healthy dish featuring fresh asparagus, juicy tomatoes, and creamy feta cheese, perfect for a light lunch or side dish.
Ingredients
Main Ingredients
- 2 lbs fresh asparagus, tough ends trimmed Blanched for best texture and color
- 10.5 oz pkg grape tomatoes, halved
- 4 oz feta cheese, crumbled Or substitute with goat cheese for variation
- 2 tsp honey Adjust for sweetness
- 2 tsp dijon mustard
- 6 tbsp balsamic vinegar Adjust for tanginess
- 1/4 cup olive oil
- 2/3 cup chopped walnuts, toasted For added flavor, toast in a skillet
- 1 clove garlic, minced
- to taste Salt and freshly ground black pepper
Instructions
Preparation
- Blanch the asparagus in boiling water for 2-3 minutes until bright green. Drain and cool in ice water.
- In a large bowl, combine the asparagus, grape tomatoes, feta cheese, and toasted walnuts.
Dressing
- In a small bowl, whisk together honey, dijon mustard, balsamic vinegar, olive oil, garlic, salt, and black pepper.
- Pour the dressing over the salad and toss gently to combine.
Serving
- Serve immediately, best enjoyed fresh.
Notes
If you have leftovers, store in an airtight container in the refrigerator for up to two days. Best eaten fresh.