Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette

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This vibrant, spring‑ready salad combines tender asparagus, juicy tomatoes, and tangy feta, all tossed in a simple yet irresistible balsamic vinaigrette. It’s quick to make, bursting with flavor, and perfect as a bright side dish—or a light stand‑alone meal.

🎯 Why You’ll Love It

  • Bright flavors & textures: Blanched asparagus retains just enough crunch, balancing the juicy burst of tomatoes and creamy feta.

  • Simple but powerful vinaigrette: A tangy blend of reduced balsamic, Dijon, honey, garlic, and olive oil brings it all together.

  • Versatile & seasonal: Perfect as-is or customized with extras like olives, onions, or nuts for extra depth.

🛒 Ingredients (Serves 4–6)

For the Vinaigrette

  • 6 Tbsp balsamic vinegar

  • ¼ cup extra‑virgin olive oil

  • 2 tsp Dijon mustard

  • 2 tsp honey

  • 1 clove garlic, minced

  • Salt & freshly cracked black pepper

For the Salad

  • 1 lb (≈450 g) fresh asparagus, woody ends trimmed

  • 10–12 oz cherry or grape tomatoes, halved

  • ⅔ cup toasted walnuts (optional for crunch)

  • 4 oz crumbled feta cheese (~1 cup)

  • Optional: sliced red onion or kalamata olives for a Greek twist

🔪 Directions

  1. Prepare vinaigrette

    • In a small saucepan, bring balsamic vinegar to a simmer and reduce by half (~3 min). Remove from heat, whisk in olive oil, Dijon, honey, garlic, salt & pepper. Set aside.

  2. Blanch asparagus

    • Boil asparagus in salted water for ~4 min until bright green and tender‑crisp. Immediately transfer to an ice bath, then drain and pat dry.

  3. Assemble the salad

    • In a large bowl, combine asparagus, tomatoes, walnuts (if using), and half the feta. Drizzle vinaigrette and toss gently.

  4. Serve & garnish

    • Top with remaining feta. Optional extras include olives, red onion, or a squeeze of lemon. Best served fresh or after chilling ~1 hr.

💡 Chef’s Tips

  • Don’t skip blanching: It gives asparagus vibrant color and crunch.

  • Toast your walnuts: Enhances their flavor and adds satisfying texture.

  • Let flavors meld: Refrigerate for ~1 hour before serving to deepen flavor—just stir gently before plating.

🍽️ Serving Suggestions

  • Spring or Easter side – Pair with roasted meats or grilled fish.

  • Light vegetarian meal – Serve over mixed greens or quinoa.

  • Summer BBQ favorite – Colorful and refreshing alongside burgers or grilled chicken.

❓ FAQ

Can I prep ahead?
Yes, store asparagus and tomatoes separately from dressing up to 24 h ahead. Combine just before serving.

Any substitutions?
Walnuts → pine nuts; Feta → goat cheese; Dijon can be swapped for grainy mustard.

Can I add protein?
Absolutely—grilled chicken, shrimp, or chickpeas make it heartier.

🌟 Final Thoughts

This Asparagus, Tomato & Feta Salad captures spring’s best flavors in every bite. Fresh, easy, and endlessly adaptable—once you try it, it’ll become a seasonal staple. Tag your creations with #SpringSaladMagic and enjoy the bright side of healthy eating!

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