Marinated Asparagus Salad
Bright, zesty, and bursting with flavor, this Marinated Asparagus Salad is the perfect addition to your table. Tender, blanched asparagus spears are paired with juicy cherry tomatoes, crisp red onion, and creamy crumbles of feta cheese, all tossed in a tangy homemade marinade made with extra virgin olive oil, red wine vinegar, lemon juice, and a hint of honey. Enhanced by fresh parsley and a touch of garlic, this vibrant vegetable salad is as delicious as it is nutritious. Perfect for spring gatherings, light lunches, or as a refreshing side dish, this easy-to-make recipe comes together in just 25 minutes (plus marinating time) and serves up a delightful medley of textures and flavors. Serve it chilled for a crisp, herbaceous bite that’s sure to impress!
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Recipe Information
Ingredients
- 500 grams asparagus
- 250 grams cherry tomatoes
- 1 small red onion
- 100 grams feta cheese
- 20 grams fresh parsley
- 4 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 cloves garlic
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Trim the woody ends off the asparagus and discard. Bring a pot of salted water to a boil.
Blanch the asparagus by adding the spears to the boiling water. Cook for 2-3 minutes until they turn bright green and are tender-crisp.
Immediately transfer the asparagus to a bowl of ice water to stop the cooking process. Let them cool for 2-3 minutes, then drain and pat dry with a clean towel.
Cut the blanched asparagus into bite-sized pieces (about 2 inches long) and set aside.
Halve the cherry tomatoes, thinly slice the red onion, and finely chop the parsley. Crumble the feta cheese into small pieces.
In a small bowl, prepare the marinade by whisking together the olive oil, red wine vinegar, lemon juice, minced garlic, honey, salt, and black pepper until well combined.
In a large mixing bowl, combine the blanched asparagus, cherry tomatoes, red onion, and parsley. Pour the marinade over the vegetables and toss gently to coat everything evenly.
Cover the bowl with plastic wrap and let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.
Just before serving, sprinkle the crumbled feta cheese over the salad and toss gently to combine.
Serve chilled as a side dish or starter. Enjoy!
Nutrition Facts
Calories |
983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 2364 mg | 103% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 27.0 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 713 mg | 55% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2063 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
