Tomato and feta salad with asparagus makes a colourful addition to any meal or buffet. It is full of summer freshness and flavour and is quick to prepare. If served with fresh crusty bread, it is almost a meal in itself.
Ingredients
- 2 to 3 large tomatoes, chopped
- 80g feta cheese
- 4 asparagus spears
- A handful of pitted olives
- A handful of spinach leaves
- A dash of white wine vinegar
- A dash of extra virgin olive oil
- Freshly squeezed lemon juice
How to make tomato and feta salad with asparagus
First, cook the asparagus spears. I find that steaming is the best way to cook asparagus as it helps it retain its flavour. Set aside to cool.
Chop the tomatoes and place in a bowl.
Chop or slice the olives and add to the bowl. Here, I used Kalamata olives, but any type could be used.
Tear the uncooked spinach leaves and add to the chopped tomatoes and olives.
When the asparagus has cooled, cut into lengths of a about 25 cm and add to the other salad ingredients.
Add a dash of white wine vinegar, freshly squeezed lemon juice and extra virgin olive oil to the salad ingredients, and mix.
Crumble the feta cheese onto the other salad ingredients, and mix, taking care not to break the cheese up too much.
Cover and chill until ready to serve.
Serves 2 as a side dish.
Ideally, eat on the day it is prepared.
If you enjoy Mediterranean inspired dishes you may also wish to try ratatouille with beans or fusilli with broccoli and pine nuts or broad bean risotto.
Ratatouille with beans Fusilli with broccoli and pine nuts Broad bean risotto
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