Asparagus and Tomato Salad
This asparagus and tomato salad is vibrant, fresh, and drizzled with a tangy balsamic vinaigrette. Toasted walnuts and creamy feta add texture and flavor, making it a perfect springtime side or light lunch.
Ingredients
Vinaigrette:
- 6 Tbsp balsamic vinegar
- 1/4 cup olive oil
- 2 tsp Dijon mustard
- 2 tsp honey
- 1 clove garlic minced
- Salt and pepper to taste
Salad:
- 2 lbs fresh asparagus trimmed and cut into 2-inch pieces
- 1 10.5 oz pkg. grape tomatoes, halved
- 2/3 cup chopped toasted walnuts
- 4 oz crumbled feta cheese
Instructions
- Reduce balsamic vinegar in a saucepan until halved.
- Whisk together all vinaigrette ingredients and set aside.
- Blanch asparagus 4–5 mins; transfer to ice bath, then drain.
- In a bowl, combine asparagus, tomatoes, walnuts. Toss with vinaigrette.
- Add half the feta and toss gently. Plate and garnish with remaining feta.
- See full steps with tips & photos → https://mischacrossing.com/asparagus-and-tomato-salad/
Notes
- Asparagus Tip: Choose thin, tender stalks for the best texture and flavor.
- Make It Ahead: Prep all ingredients and vinaigrette ahead; toss together just before serving.
- Nut-Free Option: Skip the walnuts or use sunflower seeds for crunch.
- Cheese Swap: Goat cheese or shaved parmesan works beautifully if you don’t have feta.