Greek Asparagus Salad

Nick Monfire


It's such a simple and easy recipe with huge flavors.

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20 Min


Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
I'm in love with this salad! The asparagus is cooked perfectly. Marinating the salad allows the flavors to marry together and elevates the flavors in this simple salad. Great for a summertime al fresco dinner!


1 lb
fresh asparagus
1 large
garden fresh tomato cut into slices
1/2 small
red onion sliced thinly
2 oz
feta cheese
2 Tbsp
aged balsamic vinegar
3 Tbsp
extra virgin olive oil
1 pinch
Greek seasoning or oregano
pitted Greek olives

Directions Step-By-Step

Bring 2 quarts of water to a boil in a medium pot.
Meanwhile lay asparagus (keep rubberband on) down and cut off 1 inch off the bottom and discard. Then cut remaining asparagus into 4 equal lengths.
You should have 4 separate piles of asparagus. Add the bottom pile (thickest) to the boiling water for 30 seconds. Then add the next thickest pile for 30 seconds. Then the next thickest pile for 30 seconds followed by the tips for 30 seconds.
Drain asparagus in a colander and rinse under cold water and set aside to allow further draining.
In a large bowl add the asparagus,onion,olives,balsamic and olive oil. Mix to incorporate. Add feta cheese. Refrigerate for a few hrs (24 is best).
Lay tomatoes on a plate in a circular fashion and spoon over the asparagus salad. Sprinkle the seasoning over each salad.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Greek
Dietary Needs: Vegetarian
Collection: Fresh Finds
Other Tags: Quick & Easy, For Kids, Healthy