
By Sandhya Hariharan
This roasted asparagus salad features seasonal asparagus, juicy British cherry tomatoes, briny Kalamata olives, refreshing cucumber, crisp red onions, and cubes of creamy feta cheese, all tossed in a lemon vinaigrette dressing. It's perfect for a light lunch, a side dish for your next barbecue, or a delightful accompaniment to any main meal.
The beauty of this recipe lies in its simplicity. There are no complicated techniques involved. Just combine the ingredients in a bowl, dress it with a light vinaigrette, and you're ready to enjoy!
Tip: While you can make this salad in advance, I recommend roasting the asparagus just before serving for the best flavour. Also for the freshest flavour, I recommend using a Cole and Mason London mill in acrylic to grind black peppercorns directly over the salad.
For a more substantial meal, I pair this salad with toasted pita bread or crusty ciabatta. The perfect way to scoop up all the deliciousness.
Ingredients:
- 500g asparagus, trimmed and cut into 2-inch pieces
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 250g cherry tomatoes, halved
- 200g feta cheese, cubes
- 200g cucumber, quartered
- 100g red onion, thinly sliced
- 50g pitted Kalamata olives (or any olives you like)
Lemon Vinaigrette:
- 1/4 cup olive oil
- Juice of 1 lemon
- 1 tablespoon Dijon mustard
- 2 tablespoon balsamic vinegar
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
- 2 tbsp chives, chopped
Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the asparagus with olive oil, salt, and pepper. Spread the asparagus in a single layer on the prepared baking sheet. Roast for 10-15 minutes, or until tender-crisp and slightly browned.
- While the asparagus roasts, prepare the vinaigrette. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, balsamic vinegar, garlic, chives, salt, and pepper.
- In a large bowl, add roasted asparagus, cherry tomatoes, red onion, cucumber, olives, and feta cheese.
- Pour the vinaigrette over the salad and toss gently to coat.
- Garnish with chopped fresh herbs (optional) and serve immediately.