Description
A quick and fresh salad featuring blanched asparagus, vibrant grape tomatoes, tangy feta, and a bright lemon-Dijon vinaigrette. Ready in 16 minutes—perfect for a light lunch.
Ingredients
3 tablespoons freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 clove garlic, peeled and minced
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper to taste
1 pound asparagus spears, tough ends trimmed
1 cup grape tomatoes, halved
1/2 cup chopped red onion
3 ounces feta cheese, crumbled (sheep’s milk feta recommended)
2 large hard-boiled eggs, peeled and cut into wedges (optional)
Instructions
In a small bowl, combine lemon juice, Dijon mustard, and minced garlic.
Slowly pour in olive oil, whisking constantly until dressing is emulsified.
Add salt and pepper to the dressing to taste and set aside.
Bring a large pot of water to a rolling boil.
Add trimmed asparagus spears and cook for exactly 1 minute (thin spears may need less time).
Immediately transfer asparagus to an ice bath to stop cooking.
Drain fluffed asparagus and pat dry with paper towels.
Toss asparagus pieces, grape tomatoes, red onion, and feta with the dressing.
Serve salad immediately or chilled, garnished with optional egg wedges.
Notes
Use freshly squeezed lemon juice for maximum brightness.
Sheep’s milk feta intensifies flavor, but plain feta is acceptable.
For thick asparagus, add an extra 10 seconds to blanching time.
Dress salad right before serving to prevent sogginess.
Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 5
- Cook Time: 6
- Category: Lunch
- Method: Blanching
- Cuisine: Mediterranean