asparagus, tomato, and feta salad
Ugh, it's effin hot. Though I prefer warm weather to the cold any day of the week, I'm not a huge fan of sweltering. Lately, the weather has been pretty muggy and humid, so I've tried as hard as I can to avoid warming up the oven if possible. I've made this simple salad several times and it's gotten rave reviews. There's a little cook time, but it's all stovetop for less than 10 minutes.
asparagus, tomato, and feta salad
prep time: 10 minutes | cook time: 5-10 minutes
experience level: easy peasy | specialty: side dishes
- 6 tbsp balsamic vinegar
- 1/4 cup olive oil
- 2 tsp coarse ground mustard
- 1 tsp garlic, minced
- 1/8 tsp red pepper flakes
- salt and pepper to taste
- 1/2 cup chopped walnuts
- 2 bunches fresh asparagus, woody ends removed
- 1 package cherry or grape tomatoes, washed and halved
- 3/4 cup feta cheese
Add 2 quarts of water to a large saucepan. Place on the stove and bring to a low boil. At this time, prepare an ice bath - just fill a large bowl with ice water and set aside. Your asparagus is going to received a spa-like treatment!
Whisk together balsamic vinegar, olive oil, mustard, garlic, red pepper, salt, and pepper until well blended. Set aside.
Heat a small skillet over medium heat. Mist with nonstick cooking spray and add the walnuts. Toast them lightly until they start to become fragrant, being careful not to burn them. Remove from heat and set aside to cool.
Remove the tough ends from the asparagus, then chop into 2-inch pieces. Once the water is boiling, cook the asparagus for 4-5 minutes until the pieces are bright green and tender-crisp. Remove the asparagus from heat, drain the hot water, and carefully transfer the asparagus to the ice bath. Allow to "rest" for 2-3 minutes, then drain off the cold water. Place the asparagus in a medium-sized glass bowl. However, do not leave the asparagus in the ice water, as it will make the ends all soggy. (FYI - this process is technically known as "blanching")
Cut the cherry tomatoes in half and add them to the bowl with the asparagus. Sprinkle the walnuts and feta cheese, then stir gently. Give the dressing a quick last-minute whisk, then drizzle it over the salad. Give the salad a couple of stirs and serve immediately.
While I doubt there will be any of this salad left, I recommend eating it all in one setting. If you plan to make a double batch, consider stirring in the asparagus and walnuts separately. The vinaigrette has a tendency to soften them - and the crunch is the best part of this salad!
