Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette
A super delicious asparagus, tomato and feta salad drizzled with an easy balsamic vinaigrette. It's healthy, colorful, and flavorful and has such a great blend of textures.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 7 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 2 lbs fresh asparagus ((preferably medium thickness), tough ends trimmed, remaining diced into 2-inch pieces)
- 1 (10.5 oz)pkg. grape tomatoes, (halved)
- 2/3 cup chopped walnuts, (toasted)
- 4 oz feta cheese, (crumbled (scant 1 cup))
Instructions
- 1
Bring a large pot of water to a boil. Meanwhile prepare vinaigrette - add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes.
- 2
Pour into a jar or bowl, add olive oil, dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.
- 3
Add asparagus to boiling water and allow to boil until tender crisp, about 4 - 5 minutes.
- 4
Meanwhile fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well.
- 5
Transfer to a bowl with tomatoes and walnuts. Drizzle vinaigrette over top and toss lightly.
- 6
Sprinkle over half of the feta then plate and top with remaining feta (just so the feta doesn't brown from tossing with all the dressing).