Salad with white asparagus, Greek feta cheese, arugula and cherry tomatoes
A vibrant, Mediterranean salad with crispy fried white asparagus, spicy arugula, sweet cherry tomatoes and creamy Greek feta cheese. A balance of freshness and aromas, which takes off with a glass of chilled white wine.
Servings: 2
Prep time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Ingredients:
- 8 Elingea white asparagus, cleaned and cut into 2
- 100 g Greek feta cheese, crumbled
- 2 handfuls arugula
- 10–12 cherry tomatoes, halved
- 1 tbsp olive oil (for frying)
- 2 tbsp olive oil (for dressing)
- 1 tsp white balsamic vinegar or lemon juice
- Salt & freshly ground pepper
- Optional: a few toasted pine nuts or walnuts
Instructions:
- Frying asparagus:
- Heat 1 tbsp. olive oil in a non-stick frying pan.
- Sauté the asparagus for 4–6 minutes until golden brown and slightly softened.
- Season with salt and pepper and set aside to cool slightly.
- Salad:
- In a large bowl, place the rocket, cherry tomatoes and feta cheese.
- Add the hot asparagus.
- Gently toss with the dressing (olive oil + vinegar or lemon).
- Serving:
- Serve on a deep plate or wooden platter.
- Sprinkle with additional pepper and a few nuts (if desired).
- Accompany with a glass of cool white wine – ideally a Greek Moschofilero or Assyrtiko.