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Asparagus Salad With Feta & Cherry Tomatoes

A vibrant salad featuring crunchy asparagus, juicy cherry tomatoes, and creamy feta cheese, dressed with a tangy vinaigrette.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Fresh Produce
  • 1 lb asparagus, tough ends removed, cut into 3-4 pieces Look for vibrant green stalks.
  • 10 oz cherry tomatoes, halved Any color variety works beautifully.
  • 2 large garlic cloves, finely chopped Feel free to adjust based on preference.
  • 1/4 medium red onion, thinly sliced Substitute with green onions for a different flavor profile.
  • a few sprigs fresh dill Use parsley if dill isn’t available.
Dairy
  • 3 oz feta cheese, crumbled Goat cheese can be used as a substitute.
Dressing Ingredients
  • 1.5 tablespoons lemon juice Fresh lemon is best for maximum flavor.
  • 1 tablespoon olive oil High-quality extra virgin olive oil is preferred.
  • 2 teaspoons honey Maple syrup can serve as an alternative.
  • 1/2 teaspoon Dijon mustard Or use yellow mustard if needed.
  • a pinch salt and black pepper Essential for seasoning, adjust to your liking.

Method
 

Preparation
  1. In a large skillet over medium-high heat, add the olive oil.
  2. Add the chopped asparagus and cook for about 1 minute, stirring occasionally.
  3. Add the finely chopped garlic and sauté for another 1-2 minutes until the asparagus turns bright green.
  4. Remove the skillet from heat and let the asparagus cool in a bowl for a few minutes.
Salad Assembly
  1. While the asparagus cools, halve the cherry tomatoes and thinly slice the red onion.
  2. In a small bowl, whisk together the dressing ingredients: lemon juice, olive oil, honey, Dijon mustard, salt, and black pepper until smooth.
  3. To the salad bowl with the cooled asparagus, add the halved tomatoes, sliced onion, crumbled feta, and fresh dill.
  4. Pour the dressing over the salad and gently toss to combine.
  5. Serve the salad at room temperature or chilled.

Notes

Store leftover vinaigrette in the fridge for later use on other salads. Experiment with herbs; basil or mint can add an exciting twist. For added protein, serve with grilled chicken or chickpeas.