Asparagus, Feta and Tomato salad

Nothing like a tricolour salad to inspire your senses. This is a Greek alternative to the Italian Tomato, Mozzarella and Basil salad. It’s healthy and colourful with a great blend of textures.


For the salad:

  • 1 kg fresh asparagus, ends trimmed, diced into 2-inch pieces
  • 300 gr of cherry tomatoes, halved
  • 2/3 cup chopped walnuts, toasted
  • 120 gr feta cheese, crumbled

For the 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


  1. Tp 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.
  2. 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.
  3. Bring a large pot of water to a boil. Add asparagus to boiling water and allow to boil until tender crisp, about 4 – 5 minutes.
  4. 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.
  5. Transfer to a bowl with tomatoes and walnuts. Drizzle vinaigrette over top and toss lightly.
  6. Mix in over half of the feta then serve plate and top with remaining feta.

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