A refreshing summer salad featuring blanched asparagus, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese, dressed with a tangy olive oil and red wine vinegar dressing.
Author:Adriana Rose
Prep Time:15 minutes
Cook Time:5 minutes
Total Time:20 minutes
Yield:4 servings 1x
Category:Salad
Method:Blanching and Tossing
Cuisine:Greek
Diet:Vegetarian
Ingredients
Scale
1 pound fresh asparagus, trimmed
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
1/2 cup feta cheese, crumbled
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the asparagus and blanch for 2-3 minutes until bright green and tender-crisp. Immediately transfer the asparagus to a bowl of ice water to stop the cooking process. Drain and pat dry.
In a large bowl, combine the blanched asparagus, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined.
Pour the dressing over the salad and toss gently to combine all ingredients.
Garnish with fresh parsley before serving.
Notes
For added crunch, consider including toasted pine nuts or sunflower seeds.
Substitute the feta cheese with goat cheese for a different flavor profile.