Cooked - Mediterranean Asparagus & Olive Salad - New Recipe

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Mediterranean Asparagus & Olive Salad

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4.0

1 bunch fresh asparagus, trimmed

1 cup cherry tomatoes, halved

½ cup Kalamata olives

½ red onion, thinly sliced

½ cup yellow or red bell pepper, chopped

¼ cup crumbled feta cheese

3 tbsp olive oil

1 tbsp lemon juice

1 tsp red wine vinegar

1 clove garlic, minced

½ tsp dried oregano

Salt and black pepper to taste

Fresh parsley or basil (optional)

Avocado slices (optional)

Grilled chicken for extra protein (optional)

Prepare asparagus: Bring a pot of water to a boil and blanch asparagus for 2–3 minutes until bright green and slightly tender. Immediately transfer to ice water to stop cooking, then drain.
Cut vegetables: Slice asparagus into bite-sized pieces and place in a large bowl. Add cherry tomatoes, olives, red onion, and bell peppers.
Make dressing: In a small bowl, whisk together olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper until well combined.
Combine: Pour dressing over the salad and toss gently to coat all ingredients evenly.
Add cheese: Sprinkle crumbled feta on top and lightly toss again.
Serve: Serve immediately or chill for 20 minutes to enhance flavors.

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