🥗 Mediterranean Asparagus & Olive Salad
🧾 Ingredients
- 1 bunch fresh asparagus, trimmed
- 1 cup cherry tomatoes, halved
- ½ cup Kalamata olives, pitted
- ½ red onion, thinly sliced
- ½ cup yellow or red bell pepper, chopped
For the Dressing:
- 3 tbsp extra virgin olive oil
- 1½ tbsp fresh lemon juice
- 1 clove garlic, finely minced
- 1 tsp dried oregano
- Salt & black pepper, to taste
Optional Add-ins (Mediterranean touch):
- ¼ cup crumbled feta cheese
- 1 tbsp chopped fresh parsley or basil
- A handful of toasted pine nuts or almonds
👩🍳 Instructions
- Blanch the asparagus:
Bring a pot of salted water to a boil. Add asparagus and cook for 2–3 minutes until bright green and slightly tender. Immediately transfer to ice water to stop cooking. Drain and cut into bite-sized pieces. - Prepare the veggies:
In a large bowl, combine cherry tomatoes, olives, red onion, and bell pepper. - Make the dressing:
In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. - Assemble the salad:
Add the asparagus to the bowl and pour the dressing over. Toss gently to combine. - Finish & serve:
Sprinkle feta, herbs, and nuts if using. Serve chilled or at room temperature.
🌿 Description
This Mediterranean Asparagus & Olive Salad is crisp, tangy, and full of bold flavors. The tender asparagus pairs beautifully with juicy tomatoes and briny olives, while the lemon-oregano dressing ties everything together with a refreshing zing. It’s naturally gluten-free, heart-healthy, and perfect for warm days or light meals.
❓ Q & A
Q: Can I skip blanching the asparagus?
A: You can, but blanching softens the texture and enhances the bright green color. Raw asparagus will be more crunchy and slightly bitter.
Q: What can I use instead of Kalamata olives?
A: You can substitute with black olives or green olives, though the flavor will be milder and less tangy.
Q: How long does this salad last?
A: It keeps well in the fridge for up to 2 days. Add feta just before serving for best texture.
Q: Can I make it a full meal?
A: Yes! Add grilled chicken, chickpeas, or quinoa for extra protein and make it more filling.
Q: Is this salad vegan?
A: It is vegan as-is—just skip the feta or use a plant-based alternative.
Q: What pairs well with this dish?
A: It goes great with grilled fish, roasted chicken, or even as part of a mezze platter.
