This Asparagus and Tomato Saladwith Feta recipe celebrates summer with lots of cherry tomatoes, fresh blanched asparagus, summer herbs, salty feta cheese, and a bright vinaigrette. This easy salad recipe can be ready in less than 20 minutes and is naturally low carb and gluten-free!
Blanch the asparagus by dunking it in boiling water for 2 - 3 minutes. Submerge the asparagus in cold water to stop the cooking. Once cooled, cut the asparagus into two-inch pieces.
Whisk together the dressing by putting the lemon, olive oil, white wine vinegar, garlic powder, and fresh herbs.
Toss the tomatoes, cut asparagus, feta and dressing together in a bowl.
Serve room temperature.
Notes
Store in an airtight container in the fridge for up to three days.