Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette
Talking Salads and Memories (Don’t Worry, No Tears)
So, confession time: the first time I tried to assemble this Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette, I totally forgot to blanch the asparagus (rookie mistake, right?). My mum, who was kindly taste-testing, said it was like munching on twigs. We still laugh about that. Oh, and this salad, it sort of became our go-to for “bring a plate” BBQs, especially in spring when my neighbour’s garden looks like some supermarket commercial with all those damn tomatoes basically showing off over the fence. You’ll see why I love this one in a minute.
Why You’ll Love This Salad (Well, I Do!)
I make this whenever I want something fresh but not boring–like what you want when you’re sick of limp lettuce. My friends devour this (even that one mate who claims not to like feta; he’s full of it), and I have to admit, the leftovers taste even better in my lunch the next day (assuming there are leftovers, which honestly doesn’t happen often). Oh, and that balsamic vinaigrette? One time, I accidentally spilt a bit too much, but everyone said it was the best part. Go figure.
The Not-Fancy Ingredients (With Room to Improvise)
- 1 bunch asparagus (about 250g or so; you can use green beans in a pinch, although it’s not the same vibe)
- 2 handfuls grape or cherry tomatoes (I’ve chucked in regular diced tomatoes, too—totally fine!)
- 100g feta cheese, crumbled (my grandmother always swore by Dodoni, but I usually just get the supermarket version–no one has noticed, shh)
- 2-3 cups mixed greens (spinach, rocket, or whatever survived the last shopping trip)
- 1/4 cup extra virgin olive oil (I once used a “light” version, but honestly, just use your favourite)
- 2 tablespoons balsamic vinegar (I sometimes sneak a touch of honey in here if I’m feeling fancy)
- 1 teaspoon Dijon mustard (wholegrain is okay too, or skip it if you must)
- Salt and black pepper, to taste (add more, then regret it, then add more salad)
- Optional: a sprinkle of toasted nuts (pine nuts, almonds, pecans—one time I used walnuts and it was… interesting. Not terrible, not amazing either.)
How I Actually Make This (Plus a Few Bumps)
- First things first, bring a pot of water to a boil. Snap the woody ends off your asparagus (they pretty much tell you where to break them), then chuck them in for about 90 seconds—maybe 2 minutes if you’re distracted. You just want them bright green and a little tender, not sad and floppy. Sometimes I totally forget the timer and they overcook; still tasted good though.
- When they’re ready, drain them fast and dunk into ice water (or cold tap water, which is what I usually do because who has ice handy, honestly?). Pat dry—or just shake ‘em in a colander if you’re feeling lazy.
- Slice up the asparagus into bite-ish pieces. Halve your tomatoes or just leave whole (if you’re in a rush or feeling lazy, no one will mind. I rarely bother being precise here; more time for chatting).
- Chuck all veggies into a big bowl. Sprinkle over feta and scatter greens. (This is usually where I taste a bit of feta… for quality control, obviously.)
- For the dressing, grab a jar with a lid (or, a mug and a fork if your jar’s in the dishwasher—story of my life). Add oil, vinegar, mustard, bit of salt and pepper. If you’re in the mood, add a teaspoon of honey. Shake it up until it looks emulsified, whatever that means, or whisk furiously if you like upper body workouts.
- Pour dressing over salad. Toss gently (I use my hands half the time, just wash ‘em first!). Taste, season again if you want. Stand back and admire. Or just dig in—your call.
Things I’ve Learned (Usually the Hard Way)
- Add the dressing just before serving unless you like sad, soggy greens in your life.
- If the feta’s a bit too salty, soak it in water for a few minutes (found this out after a batch that nearly blew our heads off!)
- The asparagus is great fresh, but don’t be precious—if it’s from the freezer aisle, just use it. Nobody will stage an intervention.
Variations I’ve Actually Eaten (and One Flop)
- Once swapped feta for goat’s cheese—fancier and my cousin went wild for it.
- Cherry tomatoes swapped for sun-dried: adds a punch, but maybe halve the amount ‘cause they’re intense.
- Tried tossing in some orzo once… hmm, not my fave, got a bit claggy!
- Little bit of lemon zest sometimes—just brightens it up.
Equipment (Or What I Make Do With)
- Mixing bowl (salad bowl if you’ve got one, but mine often doubles for popcorn, no shame)
- Knife and chopping board (or just do it freestyle, who’s judging?)
- Colander or big strainer for draining asparagus. No colander? Use a slotted spoon and cross your fingers, works for me.
- Jar with lid for the dressing. Or just a mug and a fork. Actually, a whisk if you like being fancy.
If You Somehow Have Leftovers (A Rare Uni-Lizard Sighting)
Store in a sealed container in the fridge for up to two days—well, probably. We never make it to day two, honestly. But, if you’re like my friend Mags and actually possess self-restraint, it’ll taste even better the next day (the tomatoes go all jammy… love it).
Serving Ideas (What I Actually Do)
I love serving this salad with grilled chicken or just a massive hunk of crusty bread—dipping it in the extra dressing is pretty much a tradition in my kitchen. Or pile it onto a plate next to something hot off the grill, while standing outside. If it’s a scorcher of a day, even better.
Real-Life Pro Tips (Based On Minor Disasters)
- Don’t skip patting the asparagus dry (I once made salad soup—woops!)
- Take your time with the dressing, seriously; I tried to just drizzle them all on at once, and it looked like an oil slick. Mix it first, every time.
- If you use store-bought dressing, at least taste it before adding—some are wild. One tasted like straight sugar water. Yikes.
FAQ (The Real Stuff I Get Asked)
- Can I use frozen asparagus? Yep! Just defrost and pat it dry. Not as snappy, but it’ll do in a pinch.
- What’s the best feta for salads? The one that doesn’t break the bank, honestly. I can’t taste the diff when it’s all tossed together. But if you want the full gourmet drama try sheep’s milk feta. The Serious Eats feta guide (Serious Eats Feta Guide) is a fun read!
- Dressing too tart? Add a pinch of sugar or honey. Or just use less vinegar next time. No one gets it right the first round.
- What’s another vegan feta? I tried this vegan feta recipe from BOSH! last month—actually pretty good, especially if you let it sit overnight.
- Can I make it ahead? Yes, kind of. Just do all the chopping, keep everything separate, mix the dressing before serving. Otherwise it goes a bit wilty. (Still tastes okay, but not its best self.)
Anyway, thanks for reading this far—if you give it a try, let me know! Or just tell me how you fixed it up, as long as you didn’t add raisins (that’s a bridge too far, mate).
Ingredients
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 2 tablespoons fresh basil leaves, chopped
Instructions
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1Bring a pot of salted water to a boil. Add asparagus and blanch for 2 minutes until just tender and bright green.
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2Drain asparagus and transfer immediately to a bowl of ice water to stop the cooking. Drain and pat dry.
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3In a large bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
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4Add asparagus, cherry tomatoes, and basil to the bowl. Toss gently to coat with vinaigrette.
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5Top salad with crumbled feta cheese. Serve immediately or refrigerate until ready to serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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