Asparagus And Tomato Salad With Feta Recipe 465

ASPARAGUS AND TOMATO SALAD WITH FETA***** RECIPE - (4.6/5)

Steps:

• Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat the grill pan. In a small bowl whisk the mustard, vinegar, salt, and pepper. Slowly drizzle and whisk in the oil until it is emulsified. Remove and discard the tough bottom of each asparagus spear by grasping at each end and bending it gently until it snaps at its natural point of tenderness, usually about two-thirds of the way down the spear. Spread the asparagus on a large plate. Drizzle with 2 tablespoons of the vinaigrette and turn the spears until they are evenly coated. In a medium bowl toss the tomatoes and bread cubes with 2 tablespoons of the vinaigrette. Brush the cooking grates clean. Spread the tomatoes and bread cubes in a single layer on the grill pan and lay the asparagus on the cooking grate. Grill over direct medium heat, with the lid closed as much as possible, until the asparagus is tender, the tomatoes begin to soften, and the bread cubes are toasted, turning often. The asparagus will take 6 to 8 minutes and the tomatoes and bread cubes will take 2 to 4 minutes. Arrange the asparagus on a platter and top with the tomatoes, croutons, feta, and chives. Serve with the remaining vinaigrette.

FRESH ASPARAGUS, TOMATO, AND FETA SALAD

Steps:

• Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.

ASPARAGUS, TOMATO AND FETA SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Bring a large pot of water to a boil. Meanwhile prepare vinaigrette - add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes.
• Pour into a jar or bowl, add olive oil, dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.
• Add asparagus to boiling water and allow to boil until tender crisp, about 4 - 5 minutes.
• Meanwhile fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well.
• Transfer to a bowl with tomatoes and walnuts. Drizzle vinaigrette over top and toss lightly.
• Sprinkle over half of the feta then plate and top with remaining feta (just so the feta doesn't brown from tossing with all the dressing).

ASPARAGUS & TOMATO SALAD WITH FETA RECIPE - (4.5/5)

Steps:

• Mix all ingredients for vinaigrette and refrigerate until serving. Clean asparagus - toss asparagus, bread cubes and tomatoes with olive oil, salt and pepper. Grill or roast until browned. Arrange on platter and top with vinaigrette, feta and chives.

TOMATO FETA SALAD

Steps:

• Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2- to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.

ROASTED ASPARAGUS WITH FETA CHEESE

Steps:

• Preheat the oven to 425 degrees F.
• Divide and toss the asparagus with the olive oil, salt, and pepper, and arrange in a single layer on 2 to 3 separate large rimmed baking sheets.
• Place in the oven and roast until the spears are tender and the tips are turning golden and slightly charred, 10 to 12 minutes.
• Prepare the vinaigrette while the asparagus is roasting. To a bowl, add the Dijon mustard, vinegar, salt, and pepper. Whisk in the olive oil to emulsify. Taste for seasoning and adjust, if necessary.
• Remove the asparagus from the oven and place on a serving platter. Drizzle with the vinaigrette and sprinkle with the feta cheese. Serve warm or at room temperature.

ASPARAGUS & TOMATO SALAD

Steps:

• Blanch asparagus briefly in boiling water on stove top, then plunge into ice cold water to stop them from cooking.
• Chop asparagus into bite sized pieces.
• In large bowl combine asparagus and tomato.
• Add basil, sea salt and pepper.
• Stir in feta, toss, and refrigerate.
• Before serving, toss with balsamic vinegar.

ROASTED ASPARAGUS SALAD WITH FETA CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place asparagus in a large bowl. Drizzle olive oil over asparagus and season with garlic powder; toss well. Transfer asparagus to a baking sheet.
• Bake in the preheated oven until asparagus are tender, about 20 minutes.
• Place lettuce in the same bowl used for asparagus; top with tomatoes, feta cheese, and asparagus.

ASPARAGUS-TOMATO SALAD WITH DRESSING

Steps:

• In a medium bowl, whisk together dressing ingredients; set aside. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. , Combine asparagus, tomatoes and onion in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate.

ROASTED ASPARAGUS WITH FETA

Steps:

• Preheat oven to 400F.
• Heat olive oil, minced garlic, lemon zest, oregano, and red pepper flakes in a small pan over low heat until garlic becomes golden and oil becomes fragrant; remove from heat and allow to cool.
• Bend asparagus gently until it breaks at a natural point and discard ends.
• Toss asparagus pieces with infused olive oil and place in a single layer on a baking sheet (one with a side edge).
• Season asparagus with salt and pepper.
• Sprinkle asparagus with crumbled feta cheese.
• Roast at 400F for 12 minutes or until cooked to your liking.
• Sprinkle with chopped parsley and squeeze the lemons over the asparagus, being careful to catch the seeds.
• Serve hot.

ROASTED ASPARAGUS WITH FETA

Steps:

• Arrange asparagus in an ungreased 13x9-in. baking dish. Drizzle with oil and sprinkle with salt. , Bake, uncovered, at 400° for 15-20 minutes or until tender. Transfer to a serving dish; sprinkle with tomatoes and feta cheese. Serve immediately.

HEIRLOOM TOMATO SALAD WITH FETA DRESSING

Steps:

• Slice the larger tomatoes into thick slices and halve or quarter the smaller ones. Place them on a serving plate, alternating color and sizes, and sprinkle with the salt and pepper.
• To make the dressing, in a large bowl, whisk together half of the feta with the olive oil, vinegar, garlic and oregano until just combined. Season to taste with salt and pepper. Set aside.
• Peel and slice the avocado, reserving some for garnish, and place it on top of the tomato. Pour the dressing over the salad and top with the reserved avocado and onion. Sprinkle the remaining feta on top and serve.