Asparagus and Cherry Tomato Salad with Fresh Herbs and Feta Recipe
A refreshing and vibrant asparagus salad featuring tender blanched asparagus and peas, sweet cherry tomatoes, crisp radishes, and fresh herbs, all tossed in a tangy red wine vinegar dressing with a hint of garlic and optional sumac, topped with crumbled feta cheese for a delightful Mediterranean touch.
- Prep Time: 8 minutes
- Cook Time: 4 minutes
- Total Time: 12 minutes
- Yield: 4 servings
- Category: Salad
- Method: Blanching and Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables
- 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
Herbs and Cheese
- 1/3 cup packed chopped mint leaves
- 1/3 cup packed chopped parsley leaves
- 1 to 2 ounces feta cheese (optional), crumbled
Dressing
- 3 tablespoons red wine vinegar
- 2 garlic cloves, minced
- Kosher salt, to taste
- Black pepper, to taste
- 1 teaspoon sumac (optional)
- 3 tablespoons extra virgin olive oil
Instructions
- Blanch the asparagus and peas: Set up a large bowl with ice water. Fill a large saucepan with water and bring it to a boil over high heat. Add the asparagus and peas and cook just until tender, about 3 to 5 minutes. The vegetables should be bright green and retain some texture. Immediately drain and transfer the vegetables to the ice water bath to stop the cooking process and preserve their color. Drain again after cooling.
- Make the dressing: In a large mixing bowl, combine the red wine vinegar, minced garlic, a generous pinch of kosher salt and black pepper, and the optional sumac. Whisk these ingredients together. While continuing to whisk, slowly drizzle in the extra virgin olive oil until the dressing is emulsified and well combined.
- Mix the salad: Add the blanched asparagus and peas to the bowl with the dressing. Then add the halved cherry tomatoes, thinly sliced radishes, and chopped fresh mint and parsley. Toss gently to combine all ingredients evenly. If desired, fold in the crumbled feta cheese.
- Serve: Taste the salad and adjust the seasoning with additional salt or pepper if needed. Transfer the salad to a serving platter or bowl and serve immediately for best freshness and flavor.
Notes
- Blanching and shocking asparagus and peas helps maintain their vibrant color and crisp texture.
- Sumac adds a tangy, lemony flavor but is optional if unavailable.
- Feta cheese can be omitted for a dairy-free or lighter option.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Use fresh herbs for the brightest flavor; dried herbs will not have the same effect.
