Asparagus Salad with Feta
This asparagus salad with feta combines tender asparagus, sweet peas, juicy tomatoes, and tangy feta in an easy asparagus salad recipe. A quick summer salad bursting with vibrant flavors and nutrients!
Equipment
- Large saucepan
- Large mixing bowl
- Whisk
- Serving dish
Ingredients
- 1 pound asparagus tough ends removed, cut into thirds
- 1 cup fresh or frozen peas
- 10 ounces cherry tomatoes halved
- 5 large radishes thinly sliced into rounds
- 1/3 cup chopped mint leaves packed
- 1/3 cup chopped parsley leaves packed
- 1 to 2 ounces feta cheese optional, crumbled
- 3 tablespoons red wine vinegar
- 2 cloves garlic minced
- Kosher salt
- Black pepper
- 1 teaspoon sumac optional
- 3 tablespoons extra virgin olive oil
Instructions
- Blanch the vegetables: Prepare a large bowl filled with ice water. In a saucepan, bring water to a boil and add the asparagus and peas. Cook for 3-5 minutes until tender and bright green. Immediately transfer to the ice water to stop cooking. Drain and set aside.
- Make the dressing: In a large mixing bowl, whisk together the red wine vinegar, minced garlic, salt, pepper, and sumac (if using). While whisking, slowly add the olive oil until emulsified.
- Combine the salad: To the bowl with the dressing, add the cooled asparagus, peas, tomatoes, radishes, and chopped herbs. Toss gently to combine. Add the feta cheese and give it one final toss.
- Serve: Transfer to a serving dish. Adjust seasoning to taste before serving.
Notes
Blanch the vegetables and prepare the dressing a day in advance for quicker assembly. Store in separate containers for freshness. Adjust the feta quantity to your preference.