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Adriana Rose

Greek Asparagus Salad: A Refreshing Summer Delight!

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.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Greek
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. In a large bowl, combine the blanched asparagus, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined.
  4. Pour the dressing over the salad and toss gently to combine all ingredients.
  5. Garnish with fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 8gProtein: 6gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 14gCholesterol: 15mgSodium: 400mgFiber: 3gSugar: 3g

Notes

  • For added crunch, consider including toasted pine nuts or sunflower seeds.
  • Substitute the feta cheese with goat cheese for a different flavor profile.

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