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Fresh Asparagus, Tomato, and Feta Salad

Fresh Asparagus, Tomato, and Feta Salad

  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    1 h 20 m
Locally Grown

Locally Grown

This is a fresh summer salad with a light dressing inspired by Mediterranean and Asian flavors.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 609 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. 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.
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Reviews

slim2none
17

slim2none

6/28/2010

Made this as a side to last night's dinner and it's definetely a keeper. A delicious mix of flavors. I agree with most - to half the first 5 ingredients for the dressing - but no other changes are necessary. Deserves all 5 stars!

Jill
16

Jill

7/6/2010

If you don't like lots of sauce double the veggies or use 1/2 the sauce.

Holly
14

Holly

9/23/2009

My husband sauteed the asparagus in olive oil with two cloves of garlic and that was fantastic. I didn't have any feta so my family used shredded cheddar and that worked fine although I can't wait to try it with feta. And, I hate cilantro so I didn't like the flavor it gave the dish. So, next time and oh yeah... there will be a next time, I'll leave out the cilantro.

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