Greek Style Asparagus Salad
A lemony dressing mingles with crisp asparagus, black olives, and feta cheese in this Greek Asparagus Salad.
Servings: 4 people
Calories: 110kcal
Ingredients
For the Salad
- 1 lb asparagus, woody ends removed
- 1 Roma tomato, diced
- ½ c black or kalamata olives, sliced
- ¼ red onion, sliced and quartered
- 1 oz feta cheese, crumbled
For the Dressing
- ½ small lemon, zested and juiced (roughly 1 tablespoon juice)
- 1 tablespoon olive oil
- 1 garlic clove, crushed
- ½ teaspoon salt
- ¼ teaspoon oregano
- ¼ teaspoon marjoram
- ¼ teaspoon basil
- ¼ teaspoon ground black pepper
Instructions
- Chop the asparagus into 1 inch pieces. Place the pieces in a small saucepan or steamer basket with ¼ cup of water. Steam for 1-2 minutes, until brightly colored and still crisp. Immediately, plunge the asparagus into a cold water bath to stop them from cooking any further. Drain the asparagus and pat dry.
- Place the drained asparagus in a large bowl with the diced tomato, olives, and red onion.
- In a small bowl, mix together the dressing ingredients. Pour the dressing over the vegetables and toss to coat. (The salad can be made ahead of time up to this point and refrigerated for up to 12 hours to let the flavors come together.)
- Before serving, sprinkle the salad with crumbled feta cheese.
Nutrition
Calories: 110kcal | Carbohydrates: 10.4g | Protein: 4.5g | Fat: 7.1g | Saturated Fat: 1.9g | Cholesterol: 6mg | Sodium: 532mg | Fiber: 4.1g | Sugar: 4.3g