Greek asparagus salad
A fresh Greek asparagus salad with feta, olives, and a lemon-olive oil dressing, perfect for a light meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Asparagus | 500 | Grams |
| Cherry Tomatoes | 250 | Grams |
| Cucumber | 1 | Count |
| Red Onion | 1 | Count |
| Kalamata Olives | 100 | Grams |
| Feta Cheese | 150 | Grams |
| Extra Virgin Olive Oil | 60 | Ml |
| Lemon | 1 | Count |
| Dried Oregano | 1 | Tsp |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
Instructions
- Bring a pot of water to a boil and blanch the asparagus for 2-3 minutes until tender-crisp. Drain and rinse under cold water to stop cooking.
- In a large bowl, combine the blanched asparagus, cherry tomatoes, cucumber, red onion, and kalamata olives.
- In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper to make the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Sprinkle the crumbled feta cheese over the salad and serve immediately.
Kitchen equipment
Salad SpinnerWhisk