Fresh Asparagus, Cucumber & Tomato Salad with Feta

🥒 Ingredients (2–3 servings)

🥬 Salad base

• 1 bunch asparagus, trimmed and cut into 2–3 inch pieces
• 1 cucumber, sliced or diced
• 1 cup cherry tomatoes, halved (or 2 medium tomatoes, chopped)
• ½ small red onion, thinly sliced
• ½ cup feta cheese, crumbled
• 1–2 tbsp fresh parsley or dill (optional but recommended)

🍋 Simple Lemon-Olive Oil Dressing

• 3 tbsp extra virgin olive oil
• 1–2 tbsp lemon juice (or red wine vinegar)
• 1 tsp Dijon mustard (optional, helps emulsify)
• 1 small garlic clove, finely minced (optional)
• Salt & black pepper, to taste

🔥 Instructions

1. Cook the asparagus

• Bring salted water to a boil
• Blanch asparagus for 2–3 minutes until bright green and slightly tender
• Immediately transfer to ice water (or rinse under cold water)
• Drain well and pat dry

👉 This keeps it crisp, not mushy.

2. Prep the vegetables

• Slice cucumber and tomatoes
• Thinly slice red onion
• Chop herbs if using

3. Make the dressing

• Whisk olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper
• Taste and adjust acidity or seasoning

4. Assemble the salad

• Combine asparagus, cucumber, tomatoes, and onion in a bowl
• Drizzle dressing over and toss gently
• Top with feta and herbs

🍽️ Serving Ideas

• Serve chilled or at room temperature
• Pair with grilled chicken, fish, or steak
• Great alongside pita bread or roasted potatoes

💡 Pro Tips

• Don’t overcook asparagus—keep it slightly crisp
• Chill vegetables before mixing for extra freshness
• Add feta at the end to keep texture intact
• A squeeze of extra lemon right before serving brightens everything

🔄 Variations

• Add chickpeas for protein
• Toss in avocado for creaminess
• Add toasted almonds or walnuts for crunch
• Use balsamic glaze instead of lemon dressing for a sweeter twist