Asparagus Salad with Cherry Tomatoes, Kalamata Olives, and Feta
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
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
Cut the asparagus into short diagonal pieces, then heat the 2 tsp. olive oil in a large frying pan and cook the asparagus 4-5 minutes, or until it’s as tender-crisp as you like it. While asparagus cooks, cut the Kalamata olives and cherry tomatoes in half and cut the Feta into small cubes. Whisk together fresh squeezed lemon juice, Greek Seasoning, and olive oil to make the dressing. When it’s done to your liking, put the hot asparagus into a bowl and let it cool for a few minutes. When the asparagus has cooled about 10 minutes, toss with about about half the dressing. Add the cherry tomatoes and Kalamata olives and the rest of the dressing and toss again. Gently mix in the cubes of Feta, season with a little salt and some freshly ground black pepper, and serve!.