Asparagus Salad with Cherry Tomatoes, Kalamata Olives, and Feta

Ingredients

• 1 lb. fresh asparagus, cut into short diagonal pieces
• 2 cups cherry tomatoes, cut lengthwise into halves
• 3/4 cup Kalamata olives or regular black olives, cut in half lengthwise
• 1/2 cup Feta cheese, cut into small cubes
• 2 T fresh squeezed lemon juice
• 1 tsp. Greek seasoning
• 1/4 cup extra-virgin olive oil

Directions

1. Slice the asparagus into small diagonal pieces. Warm the 2 tsp. olive oil in a large skillet, then add the asparagus and cook for 4-5 minutes, until it reaches the tender-crisp texture you like.
2. While the asparagus is on the stove, halve the Kalamata olives and cherry tomatoes, then cut the Feta into small cubes.
3. In a small bowl, whisk the fresh squeezed lemon juice with the Greek Seasoning and olive oil until the dressing comes together.
4. Once the asparagus is cooked the way you want it, transfer it while still hot to a bowl and set it aside briefly to cool.
5. After the asparagus has cooled about 10 minutes, toss it with about half of the dressing. Add the cherry tomatoes, Kalamata olives, and the remaining dressing, or just the amount you want, and toss once more.
6. Fold in the Feta cubes gently, add a little salt and some freshly ground black pepper, and serve.