Grilled Asparagus And Tomato Salad With Feta Recipes

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GRILLED ASPARAGUS SALAD WITH LEMON & FETA



Grilled Asparagus Salad with Lemon & Feta image

Perfect for lunch or a light bite, this grilled asparagus salad should be served with a hunk of warm bread to sop up the lemon-scented olive oil and feta.

Provided by Jennifer Segal

Categories     Salads

Time 15m

Yield 4 to 6

Number Of Ingredients 7

2 pounds very thick asparagus, about 24 spears, ends trimmed
3 tablespoons extra virgin olive oil, divided
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Zest of 1 lemon
1 tablespoon freshly squeezed lemon juice, from one lemon
3 oz feta cheese, crumbled (about ¾ cup)

Steps:

  • Preheat the grill to high.
  • Place the asparagus spears on a foil-lined baking sheet for easy clean-up. Directly on the prepared baking sheet, toss the asparagus with 2 tablespoons of the oil, the salt and the pepper.
  • Place the asparagus spears on the grill, making sure they are perpendicular to grates so they don't fall through. Set the baking sheet near the grill (you'll need it for the cooked asparagus). Cover and cook the asparagus for 3 to 4 minutes, until nicely browned on one side and still crisp -- do not overcook. Remove the asparagus from the grill and place back on the foil-lined baking dish. Let the asparagus cool.
  • Transfer the spears to cutting board and cut on the bias into bite-sized pieces. Place the cut asparagus in a mixing bowl. Add the remaining tablespoon olive oil, lemon zest and lemon juice; toss well. Add the feta and toss gently. Taste and adjust seasoning with more salt, pepper and lemon juice (I usually add up to ¼ teaspoon more salt). Transfer to a serving platter. Serve room temperature or cold.

Nutrition Facts : Calories 131, Fat 10 g, Carbohydrate 8 g, Protein 5 g, SaturatedFat 3 g, Sugar 4 g, Fiber 3 g, Sodium 230 mg, Cholesterol 13 mg

FRESH ASPARAGUS, TOMATO, AND FETA SALAD



Fresh Asparagus, Tomato, and Feta Salad image

This is a fresh summer salad with a light dressing inspired by Mediterranean and Asian flavors.

Provided by Locally Grown

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 1h20m

Yield 5

Number Of Ingredients 10

½ cup rice vinegar
1 tablespoon white sugar
1 teaspoon sea salt
½ teaspoon sesame oil
2 tablespoons olive oil
¾ pound asparagus - cut into 1-inch pieces, cooked and drained
1 (4 ounce) container crumbled feta
1 large tomato, diced
1 green onion, diced
2 tablespoons chopped cilantro

Steps:

  • Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.

Nutrition Facts : Calories 142.7 calories, Carbohydrate 7.8 g, Cholesterol 20.1 mg, Fat 10.9 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 4.2 g, Sodium 608.5 mg, Sugar 5.7 g

GRILLED ASPARAGUS WITH FETA



Grilled Asparagus with Feta image

Provided by Food Network

Categories     side-dish

Time 2h12m

Yield 4 servings

Number Of Ingredients 5

1 pound asparagus
3 tablespoons chopped fresh thyme leaves
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup crumbled feta

Steps:

  • Slice about 1-inch from the bottom of the asparagus stalks. Place stalks in a jar of water to rehydrate for several hours.
  • Cover an outdoor grill with aluminum foil. Preheat grill to high heat.
  • In a large bowl, toss asparagus with thyme and olive oil until all the asparagus is coated. Season with salt and pepper.
  • Place asparagus on the foil-covered grill and cook until tender, rotating frequently to avoid scorching, about 6 to 7 minutes. Place asparagus on a platter and sprinkle with the feta.

GRILLED ASPARAGUS AND TOMATO SALAD WITH FETA



Grilled Asparagus and Tomato Salad With Feta image

This complete side is made directly on the grill. Prep everything and let the cook/griller do the rest. Pretty and a wowzer. It will become the centerpiece of your meal. Recipe by Jamie Purviance. (Don't feel like making the vinaigrette, use a good-quality bottled brand.)

Provided by gailanng

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon Dijon mustard
2 tablespoons champagne vinegar (can sub rice vinegar or white wine vinegar)
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/2 cup extra-virgin olive oil
1 1/2 lbs asparagus
1 pint cherry tomatoes
3 slices country-style white bread, cut into 1/2-inch cubes
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh chives or 2 tablespoons green onions

Steps:

  • Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat the grill pan.
  • In a small bowl whisk together the mustard, vinegar, salt and pepper. Slowly add in the oil, whisking constantly until it is emulsified.
  • Remove and discard the tough bottom of each asparagus spear by grasping at each end and bending it gently until it snaps at its natural point of tenderness, usually about two-thirds of the way down the spear.
  • Spread the asparagus on a large plate. Drizzle with 2 tablespoons of the vinaigrette and turn the spears until they are evenly coated. (I lightly salt the asparagus at this point.) In a medium bowl toss the tomatoes and bread cubes with 2 tablespoons of the vinaigrette.
  • Brush the cooking grates clean. Spread the tomatoes and bread cubes in a single layer on the grill pan and lay the asparagus on the cooking grate. Grill over direct medium heat, with the lid closed as much as possible, until the asparagus is tender, the tomatoes begin to soften, and the bread cubes are toasted, turning often. The asparagus will take 6 to 8 minutes and the tomatoes and bread cubes will take 2 to 4 minutes.
  • Arrange the asparagus on a platter and top with the tomatoes, croutons, feta, and chives. Serve with the remaining vinaigrette.

Nutrition Facts : Calories 392.1, Fat 32.3, SaturatedFat 6.8, Cholesterol 16.7, Sodium 484.8, Carbohydrate 20.5, Fiber 4.9, Sugar 5.8, Protein 9.1

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