Greek Asparagus Salad
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!
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!
Ingredients
- 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
- 15
- pitted Greek olives
How to Make Greek Asparagus Salad
- 1Bring 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. - 2You 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.
- 3Drain asparagus in a colander and rinse under cold water and set aside to allow further draining.
- 4In 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).
- 5Lay tomatoes on a plate in a circular fashion and spoon over the asparagus salad. Sprinkle the seasoning over each salad.
About Greek Asparagus Salad
Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Greek
Dietary Needs: Vegetarian
Collection: Fresh Finds
