📋 Steamed Asparagus and Tomato Salad (with feta) recipe

asparagus and tomato salad on a white salad with dressing in the background

5 from 1 vote

📋 Steamed Asparagus and Tomato Salad (with feta) recipe

This Asparagus and Tomato Salad is easy to make with steamed asparagus, grape tomatoes, feta, fresh herbs and a light dressing. The tarragon gives it a welcome hint of licorice that makes this salad unique and unlike any asparagus dish you've tasted. It's the ideal spring or Easter side dish.

Course Side Dish

Cuisine American, Canadian, North American

Keyword asparagus, salad, tomato

Special Diet Vegetarian

Allergen gluten

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 116kcal

Author Terri Gilson

Equipment

Ingredients

1 tbsp balsamic vinegar
1 tablespoon red wine vinegar
2 teaspoon Dijon mustard
⅛ tsp salt
⅛ teaspoon black pepper
¼ cup olive oil
2 tablespoon freshly chopped parsley
1 teaspoon dried tarragon *use 1 tablespoon if using fresh
2 lbs asparagus, trimmed - 2 bunches
3 green onions, chopped
1 pint grape tomatoes cut in half
¾ cup feta cheese crumbled * I use light

US Customary - Metric

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Instructions

Snap off the woody ends of asparagus where they naturally break when you bend them (see Video) or cut them off with a knife.
Boil water, then reduce to simmer, add asparagus, cover pot and steam asparagus until tender (about 8-15 minutes) *This will depend on your preference (how you like it cooked). I steamed mine for 13 minutes
*the time will depend on how you like it cooked - I steamed mine for 13 minutes. Just keep checking it until it's cooked to your liking
The asparagus is ready when it's bright green and easily pierced with a fork. * I steamed mine for 13 minutes
Troubleshooting tip: If your asparagus is still too firm, steam it for another minute or two
In a small bowl, whisk balsamic vinegar, oil, red wine, Dijon mustard, tarragon, salt and pepper together.
Arrange asparagus tomatoes on a large platter
Add feta, green onion and parsley.
Drizzle with ½ the dressing and serve with remaining salad dressing. Can be served warm, room temperature or cold.
*I prefer to eat this as a cold asparagus salad

Notes

*NOTE: Adapted from: FamilyCircle. com- original recipe: "Summer Asparagus"

Storage:

Store this asparagus and tomato salad in an airtight container for up to 4 days.

It does not stand up well to freezing.

Expert Recipe Tips:

- Selecting Fresh Asparagus. Look for firm, bright green stalks with tightly closed tips. Avoid limp or wilted asparagus. Thicker stalks tend to be more fibrous, while thinner stalks cook faster and have a more tender texture.

- How to Trim Asparagus Easily. Snap off the woody ends where they naturally break, or trim about 1–2 inches off the bottom with a knife.

- Controlling the Texture of Asparagus. For a crisp-tender texture, steam asparagus for 8–10 minutes. For a softer texture, steam for 12–15 minutes. Always check doneness with a fork—if it pierces easily, it’s ready!

- Enhancing the Flavor. Roasting or grilling the asparagus instead of steaming it will add a slight smokiness. If using dried tarragon, rub it between your fingers before adding it to release its flavor.

- Best Way to Serve. This salad tastes great warm, but letting it sit for 10–15 minutes allows the flavors to meld. For a refreshing cold salad, refrigerate it for at least 30 minutes before serving.

- Storing for Freshness. Store leftovers in an airtight container for up to 4 days. To prevent the feta from getting soggy, add it just before serving.

Top Tip:

Balsamic Vinegar of Modena

Having quality balsamic vinegar is pretty important, especially if it's the star of the show! And if you've ever had the misfortune of consuming balsamic vinegar that's not good quality, between the bitterness and gagging, you'll know exactly what I'm talking about. My favorite balsamic vinegar discovery is Kirkland Signature Balsamic Vinegar of Modena! I actually found this by chance, shopping at Costco, and was pleasantly surprised at how smooth it is. It's definitely the best balsamic vinegar!

Then, when I was researching balsamic vinegar for an article, I came across a taste test of "economical" balsamic vinegar, where Kirkland came out in FIRST PLACE! Several judges concurred that the aroma was the most interesting, with a hint of wood, and it had the most viscosity and the best sweet-to-sour balance.

One panelist said it was “brighter on the palate," and another said they could detect hints of cherries on the nose. Several judges said that it had the most pleasing finish. In sum, "it has an excellent sweet-to-sour balance and pleasing finish, especially for its price point." I'd definitely agree with that! You can read more about the balsamic vinegar taste test HERE. Try it with this Onion and Olive Bread Machine recipe, dipped in this balsamic vinegar and oil!

So, if you're not up to paying $75+ for a bottle of top-notch balsamic vinegar aged 12+ years, then I think you'll be pretty happy with the Kirkland brand (this $21 bottle will last you a very long time).

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