Roasted Asparagus Salad Recipe

Name: Roasted Asparagus Salad with Tomatoes, Feta and Basil
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1½ lbs. fresh asparagus (tough ends removed); Salt (to taste); Freshly ground black pepper (to taste); 2-3 Tbsp. extra virgin olive oil; ¼ cup good quality Feta cheese (crumbled); 2-3 cups tomatoes; 10-12 large fresh basil leaves or mint leaves (torn into pieces, or cut into thin strips (chiffonade); ¼ cup white balsamic vinegar (red or white wine vinegar may be substituted); ¼ cup extra virgin olive oil; ¼ tsp. garlic powder (2 small cloves fresh, minced garlic may be substituted); 1 tsp. ground sumac** (see Notes below) (1 to 2 tsp. freshly squeezed lemon juice may be substituted); salt and pepper (to taste)

1 year ago

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I’m always looking for different ways to prepare usual ingredients. When I came across springtime-fresh asparagus at the market, I knew it would be part of our Easter menu – and- I wanted it to be visually appealing. I found a recipe on The Mediterranen Dish that was almost what I was looking for. So, after changing a few ingredients, I came up with my version of Asparagus Salad with Tomatoes, Feta and Basil.

Roasted Asparagus Salad with Tomatoes, Feta and Basil

Asparagus, a vegetable associated with springtime, is paired with fresh, diced tomatoes, crumbled Feta cheese, and bits of fresh basil for a delicious salad.

Course Salad, Side Dish

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings

Ingredients

Ingredients for the Salad:

1½ lbs. fresh asparagus tough ends removed
Salt to taste
Freshly ground black pepper to taste
2-3 Tbsp. extra virgin olive oil
¼ cup good quality Feta cheese crumbled
2-3 cups tomatoes dice – or cut in half – depending on the type and size of tomato selected – such as Campari, grape, or Roma tomatoes
10-12 large fresh basil leaves or mint leaves torn into pieces, or cut into thin strips (chiffonade

Ingredients for the Vinaigrette:

¼ cup white balsamic vinegar red or white wine vinegar may be substituted
¼ cup extra virgin olive oil
¼ tsp. garlic powder 2 small cloves fresh, minced garlic may be substituted
1 tsp. ground sumac** (see Notes below) 1 to 2 tsp. freshly squeezed lemon juice may be substituted
salt and pepper to taste

Instructions

Once the tough ends are removed, rinse the asparagus, pat dry and cut into 2” pieces.
Preheat the oven to 400° F.
Put the asparagus pieces in a large mixing bowl. Drizzle with olive oil and season lightly with salt and freshly ground black pepper. Toss to coat.
Lightly oil a large baking pan with 1” sides. Arrange the asparagus in a single layer for even roasting. Roast for 15 to 20 minutes, or until tender. Once done, place the pan of roasted asparagus on a wire rack to cool.

To make the vinaigrette:

Place all of the dressing ingredients in a jar with a tight-fitting lid. Shake vigorously until ingredients are blended.
Note: Be sure to shake the vinaigrette before each use, as the oil and vinegar will separate each time the vinaigrette has time to rest.

To Assemble the Salad:

In a mixing bowl, combine the cut tomatoes with the crumbled Feta and gently toss them together with some of the shaken vinaigrette.
Arrange the roasted asparagus on a serving platter. Drizzle with a little more of the vinaigrette.
Arrange the tomato and Feta on top of the asparagus. Finally, add the basil or mint leaves. This salad may be served warm, at room temperature, or chilled.