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Recipe Category: Salads » Entrees

Asparagus, Tomato and Fetta Salad

Salad of asparagus, tomato and fetta.

Serves: 6
Preparation Time: 15 minutes
  • 2 bunches young asparagus, trimmed
  • 2 tablespoons lemon juice
  • 1/2 cup extra virgin olive oil
  • 2 teaspoons dried oregano
  • sea salt and freshly ground black pepper, to taste
  • 1 baby cos lettuce
  • 1 punnet baby roma tomatoes, halved
  • 1/3 cup black Kalamata olives
  • 200g fetta, cubed
  • continental parsley leaves, for sprinkling

Cook asparagus spears in a frypan with ½ cup water until tender, drain and refresh under cold water. Shake lemon juice, olive oil, oregano, salt and pepper together in a jar to make a dressing. Arrange lettuce, asparagus, tomatoes, olives and fetta on a platter. Drizzle with dressing and serve sprinkled with parsley leaves.

Recipe Type: Egg Free, Gluten Free, Vegetables

Author: Naomi Crisante
Stylist: Naomi Crisante
Photographer: Louis Petruccelli
Date Created: 28/10/2016

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