Cooking and blogging are getting harder to fit into the schedule around here, and you can blame it on house renovations that are starting to take over my life. I vowed not to complain, because I completely appreciate how much I'm blessed to be able to create such a wonderful working space, but having my house torn apart at the same time I'm ending the school year and packing up my classroom is taking its toll. These days dinner has to be something simple that can be made in a few minutes! If you have some leftover asparagus, this simple salad turned out to be quite delicious and can be on the table in under ten minutes.
I had leftover asparagus, which I cut into pieces. I was aiming for pieces the same length as the kalamata olives, because I'm really into symmetry of cut!
Cherry tomatoes from Costco, which are just starting to get good for the season. I cut each tomato lengthwise into fourths.
You don't need a lot of Kalamata olives to add a lot of flavor. I cut the olives in half lengthwise.
Feta is another strongly flavored ingredient where a little goes a long way, and this is only 1/4 cup.
Mix together the asparagus, olives and tomatoes, toss with a simple lemon vinaigrette, stir in the feta, and dinner is on the table!
Salad with Asparagus, Cherry Tomatoes, Kalamata Olives, and Feta
(Makes 2-4 servings, depending on what else you're eating with it, recipe created by Kalyn when she had leftover asparagus in the fridge and no time to cook.)
1 cup leftover cooked asparagus, cut into small slices
1 cup cherry tomatoes, cut lengthwise into fourths
1/4 cup Kalamata olives, cut in half lengthwise
1/4 cup Feta cheese (I used my favorite Feta)
1 T fresh squeezed lemon juice
1/4 tsp. Greek seasoning (see below for substitutes)
2 T extra-virgin olive oil
(I use Penzey's Greek seasoning which has salt, Turkish oregano, garlic, lemon, black pepper, and marjoram. You can substitute a pinch of whichever you have of those spices.)
Put lemon juice in small bowl, add Greek seasoning and let it dissolve while you prep salad ingredients.
Cut asparagus into bite-sized pieces about as long as the olives. Cut cherry tomatoes into fourths lengthwise and cut olives into half lengthwise. Mix asparagus, tomatoes, and olives in medium-sized bowl.
Whisk olive oil into lemon juice, one tablespoon at a time, then gently combine dressing with asparagus-tomato-olive mixture. Very gently stir in Feta cheese and serve immediately.
South Beach Suggestions:
This is a perfect side salad or main dish salad for any phase of the South Beach Diet or any other type of low-glycemic eating plan.
More Salad Ideas with Asparagus:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Farro Salad with Asparagus, Red Bell Pepper, and Sun-Dried Tomato Vinaigrette from Kalyn's Kitchen
Warm Salmon and Asparagus Salad from Kalyn's Kitchen
Quinoa Salad with Shrimp and Asparagus from House of Annie
Gorgeous Raw Asparagus Salad from A Veggie Venture
Grilled Halloumi and Asparagus Salad from Feeding Maybelle
Penne and Asparagus Salad with Pecans from Not Eating Out in NY
Roasted Squash and Asparagus Salad from Taste Buddies
(Want even more asparagus salad recipes? I find these recipes from other blogs using Food Blog Search.)