Description
A vibrant and refreshing salad featuring blanched asparagus, juicy cherry tomatoes, crisp cucumber, and creamy feta, dressed with a zesty lemon vinaigrette.
Ingredients
Scale
- 1 bunch asparagus (trimmed and cut into 2-inch pieces)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup feta cheese (crumbled)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a rolling boil. Prepare a large bowl of ice water on the side.
- Blanch the asparagus: Add asparagus to boiling water and cook for 2 minutes until bright green, then transfer to ice water.
- Combine the blanched asparagus, cherry tomatoes, cucumber, and red onion in a large bowl.
- Dress the salad by whisking together olive oil, lemon juice, salt, and black pepper until emulsified, then pour over the salad.
- Add the feta cheese and gently toss everything to combine.
- Serve chilled or at cool room temperature.
Notes
Rinse and dry produce thoroughly to prevent a watered-down dressing. For best results, serve the salad immediately after dressing.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Salad
- Method: Blanching
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 3g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg