Categorized:

  • Appetizers & Salads
  • Healthy
  • Spring

Tagged:

  • asparagus
  • balsamic vinegar
  • dijon mustard
  • feta
  • garlic
  • honey
  • olive oil
  • tomatoes
  • walnuts
An asparagus and feta salad in a glass bowl - 1

Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette

Ingredients

Vinaigrette

  • 6 Tbsp balsamic vinegar
  • 1/4 cup olive oil
  • 2 tsp dijon mustard
  • 2 tsp honey
  • 1 clove garlic , minced
  • Salt and freshly ground black pepper

Salad

  • 2 lbs fresh asparagus (preferably medium thickness), tough ends trimmed, remaining diced into 2-inch pieces
  • 1 (10.5 oz)pkg. grape tomatoes, halved
  • 2/3 cup chopped walnuts, toasted
  • 4 oz feta cheese, crumbled (scant 1 cup)

Instructions

  • Bring a large pot of water to a boil. Meanwhile prepare vinaigrette - add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes.
  • Pour into a jar or bowl, add olive oil, dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.
  • Add asparagus to boiling water and allow to boil until tender crisp, about 4 - 5 minutes.
  • Meanwhile fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well.
  • Transfer to a bowl with tomatoes and walnuts. Drizzle vinaigrette over top and toss lightly.
  • Sprinkle over half of the feta then plate and top with remaining feta (just so the feta doesn’t brown from tossing with all the dressing).

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