Ingredients
Salad Ingredients
- 1 tablespoon olive oil
- 1 lb asparagus (about 450 grams, tough ends removed, cut into 3-4 pieces)
- ½ teaspoon lemon zest (about ⅓ of a lemon)
- 2 large garlic cloves (finely chopped)
- A pinch of salt
- 10 oz cherry tomatoes (about 300 grams, halved)
- ¼ red onion (thinly sliced)
- 3 oz feta cheese (about 90 grams, crumbled)
- A few sprigs of fresh dill
Dressing Ingredients
- 1.5 tablespoons lemon juice
- 1.5 tablespoons olive oil
- 2 teaspoons honey
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- A pinch of black pepper
Instructions
- Heat olive oil and cook asparagus: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chopped asparagus and lemon zest and cook for 1 minute.
- Add garlic and sauté: Add the finely chopped garlic and cook for another 1-2 minutes, stirring occasionally, until the asparagus turns bright green and is slightly charred. Remove from heat and transfer the asparagus to a salad bowl to cool.
- Prepare other vegetables: While the asparagus cools, halve the cherry tomatoes and thinly slice the red onion.
- Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, honey, Dijon mustard, salt, and black pepper until well combined.
- Assemble the salad: To the bowl with cooled asparagus, add the halved cherry tomatoes, sliced red onion, crumbled feta cheese, and fresh dill sprigs. Pour the dressing over the salad and gently toss to combine all ingredients evenly.
- Serve: Serve the salad at room temperature or chilled according to your preference.
Notes
- Be careful not to overcook the asparagus; it should remain slightly crisp.
- For a vegan version, omit the feta or substitute with a vegan cheese alternative.
- The salad can be made a few hours in advance; just keep it refrigerated and toss before serving.
- You can add toasted nuts such as almonds or walnuts for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
