This Asparagus and Tomato Salad with Feta is a healthy dinner gem! Crisp asparagus, juicy tomatoes, and tangy feta unite in a zesty dressing. Light, refreshing, and veggie-packed, it’s perfect for any night—serve solo or with protein for a wholesome, flavorful meal that’s quick and delicious!
Recipe Tips and Tricks
- Asparagus Blanch: Boil 1-2 minutes—keeps it tender-crisp, not mushy.
- Ice Bath: Plunge after blanching—locks in bright green color.
- Tomato Ripeness: Use firm, ripe ones—juicy but not soft.
- Feta Crumble: Add last—keeps it chunky, not melted into dressing.
- Dress Lightly: Toss just before serving—prevents sogginess.
Why You’ll Love This Recipe
You’re going to absolutely adore this Asparagus and Tomato Salad with Feta—it’s a healthy dinner delight that’ll make your evenings feel fresh and effortless! You’ll love how it brings together crisp, blanched asparagus, sweet cherry tomatoes, and tangy feta in a zesty lemon-olive oil dressing, creating a dish that’s light, refreshing, and bursting with flavor without weighing you down.
It’s perfect for those warm nights when you crave something cool and nourishing, or those busy evenings when you need a quick, wholesome meal that comes together in minutes—no heavy cooking required. The vibrant colors and textures make it as pretty as it is tasty, and with just a quick blanch and toss, you’ve got a veggie-packed salad that’s loaded with vitamins, healthy fats, and pure joy. Serve it solo for a light dinner, pair it with grilled protein, or add a slice of crusty bread—it’s a versatile, crowd-pleasing winner that’s ideal for solo meals or sharing with loved ones. This recipe’s simplicity and bright taste will make it a go-to—pure, healthy bliss in every bite!
Asparagus and Tomato Salad with Feta
Asparagus, tomatoes, and feta in zesty dressing—healthy dinner freshness!
Ingredients
- 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
- 1 pint cherry tomatoes, halved
- ½ cup crumbled feta cheese
- 3 tablespoons extra-virgin olive oil
- 1 lemon (zest and 2 tablespoons juice)
- 1 garlic clove, minced (optional)
- Salt and pepper to taste (about ¼ teaspoon each)
- 8-10 fresh basil leaves, torn or chopped
- Optional: grilled protein or bread for serving
Instructions
- Hey there, let’s whip up an Asparagus and Tomato Salad with Feta that’ll make your dinner healthy and oh-so-refreshing! Fill a pot with water, sprinkle in a pinch of salt, and bring it to a boil—toss in those asparagus pieces and blanch ‘em for 1-2 minutes until they’re bright green and tender-crisp. Quick—scoop ‘em out with a slotted spoon and plunge ‘em into a bowl of ice water—stops the cooking and keeps ‘em vibrant! Drain ‘em well after a minute and pat dry—set ‘em aside to cool.
- While the asparagus chills, grab a big bowl and toss in those halved cherry tomatoes—juicy little bursts of sweetness! In a small bowl, whisk together the olive oil, lemon juice, zest, minced garlic if you’re using it, and a pinch of salt and pepper—give it a taste, tweak if it needs a little more zing, and set it aside. Add the cooled asparagus to the tomatoes, pour that zesty dressing over the top, and toss it all together—gently, so those veggies stay pretty and whole!
- Sprinkle the crumbled feta over the salad—let it sit on top like little tangy treasures—then scatter those torn basil leaves for that fresh, herby pop. Give it one last gentle toss if you like, or leave it layered for that fancy look—plate it up as is for a light dinner, or pair it with some grilled chicken or bread if you’re extra hungry. Grab a fork and dive into this healthy dinner treat—it’s crisp, zesty, and oh-so-satisfying!
Notes
- Blanch quick—overcooked asparagus gets mushy, not snappy!
- Dress just before serving—keeps it fresh, not soggy.
- Perfect with a protein—turns it into a full, healthy meal!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 233Total Fat 15gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 10gCholesterol 18mgSodium 314mgCarbohydrates 15gFiber 4gSugar 5gProtein 13g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Asparagus: Fresh, medium stalks stay crisp—trim woody ends.
- Cherry Tomatoes: Sweet and juicy—grape or heirloom swaps work.
- Feta: Crumbled, tangy—goat cheese or queso fresco subs in.
- Olive Oil: Extra-virgin for dressing—rich flavor, healthy fat.
- Lemon: Fresh juice and zest—brightens everything up.
- Garlic: Fresh minced for punch—optional for milder taste.
- Salt and Pepper: Flaky sea salt and fresh pepper—adjust to preference.
- Basil: Fresh leaves for aroma—dried works in a pinch.
Variations and Substitutions
This salad loves a remix! Swap asparagus for green beans, snap peas, or zucchini—blanch or raw as you like. No cherry tomatoes? Use diced regular tomatoes, roasted peppers, or cucumber—keeps it fresh. Trade feta for mozzarella, Parmesan, or a vegan cheese—still delicious! Switch olive oil for avocado oil, or lemon for balsamic vinegar—shifts the vibe. Add protein with grilled chicken, shrimp, or chickpeas—boosts heartiness. Want heat? Toss in red pepper flakes or a drizzle of hot sauce. Gluten-free? It’s naturally there—just pair with GF sides. Mix in olives, red onion, or nuts like almonds for extra flavor—serve with quinoa or a roll for a fuller meal. This recipe bends to your pantry and taste buds—make it yours!
Storage Options
- Refrigerator: Store in an airtight container for up to 2 days—best fresh.
- Freezer: Not recommended—veggies and feta lose texture.
- Serving Tip: Keep dressing separate if storing—toss just before eating.
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