Description
A vibrant and refreshing Fresh Asparagus Tomato Salad featuring tender-crisp blanched asparagus, juicy cherry tomatoes, tangy feta cheese, and a zesty lemon-herb vinaigrette. This easy-to-make salad is perfect as a light meal or a colorful side dish, bursting with fresh flavors and healthy ingredients.
Ingredients
Scale
Vegetables and Cheese
- 1 lb asparagus (trimmed and cut into 1-inch pieces)
- 1 pint cherry or grape tomatoes (halved, about 2 cups)
- 1/4 cup red onion (thinly sliced, about 1/4 small onion)
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley (chopped)
- 2 tbsp Kalamata olives (pitted and halved, optional)
For the Lemon-Herb Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh lemon juice (from about 1 small lemon)
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp dried oregano
- 1 clove garlic (minced)
- 1/4 tsp sea salt (or to taste)
- 1/8 tsp black pepper (freshly ground, or to taste)
Instructions
- Prepare the Asparagus: Bring a large saucepan of lightly salted water to a rolling boil. Fill a large bowl with ice and water to make an ice bath. Add the trimmed and cut asparagus to the boiling water and blanch for 2-3 minutes until bright green and tender-crisp. Immediately transfer to the ice bath to stop the cooking and preserve color. Once cooled, drain thoroughly in a colander.
- Make the Vinaigrette: In a small bowl or jar, combine extra virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, dried oregano, minced garlic, sea salt, and black pepper. Whisk vigorously or shake well until fully emulsified. Taste and adjust seasoning as needed.
- Assemble the Salad: In a large mixing bowl, combine the cooled, drained asparagus, halved cherry tomatoes, thinly sliced red onion, crumbled feta cheese, and chopped fresh parsley. If using, add Kalamata olives.
- Dress and Serve: Pour the lemon-herb vinaigrette over the salad. Gently toss to coat all ingredients evenly. Serve immediately or cover and chill in the refrigerator for up to 30 minutes to let flavors meld.
Notes
- Blanching the asparagus quickly cooks it while keeping it crisp and bright green.
- The ice bath is essential to halt cooking and preserve asparagus texture and color.
- Kalamata olives are optional but add a nice briny contrast to the salad.
- For a vegan version, omit the feta or substitute with a plant-based alternative.
- This salad is best served fresh but can be chilled for up to 30 minutes to enhance flavor blending.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Blanching and No-Cook
- Cuisine: Mediterranean
Keywords: Asparagus salad, tomato salad, Mediterranean salad, lemon vinaigrette, healthy salad, summer salad, side dish, vegetarian
