Feta salad with asparagus

Feta salad with asparagus is a colourful side dish which is full of summer freshness and is quick and simple to prepare. With fresh greens, tomatoes and olives, this simple salad makes a tasty side to enjoy alongside summer dishes such as summer vegetable quiche or sweet pepper and fennel tart. The quantities in this feta salad recipe are sufficient for two servings to accompany a main meal.

Ingredients

• 80g feta cheese
• 4 asparagus spears
• 2 to 3 large tomatoes, chopped
• A handful of pitted olives - here I have used Kalamata olives to contrast against the colours of the other salad ingredients
• About 2 handfuls of spinach leaves
• A dash of white wine vinegar
• A dash of extra virgin olive oil
• Freshly squeezed lemon juice

How to make 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.

Other salad recipes