Asparagus and Peas Salad with Cherry Tomatoes, Radishes, Mint, Parsley, and Feta Recipe
A vibrant and refreshing asparagus salad featuring blanched asparagus and peas, cherry tomatoes, radishes, fresh mint and parsley, with a tangy sumac vinaigrette and optional feta cheese. Perfect as a light side dish or a healthy lunch option.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Blanching
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
For the Salad
- 1 pound asparagus, tough ends removed, cut into thirds
- 1 cup fresh or frozen peas
- 10 ounces cherry tomatoes, halved
- 5 large radishes, thinly sliced into rounds
- 1/3 cup packed chopped mint leaves
- 1/3 cup packed chopped parsley leaves
- 1 to 2 ounces feta cheese (optional), crumbled
- Kosher salt, to taste
- Black pepper, to taste
- 1 teaspoon sumac (optional)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon vinegar (type not specified, estimated as red wine vinegar)
- 1 clove garlic, minced
Instructions
- Blanch the asparagus and peas: Set up a large bowl with ice water. Fill a large saucepan with water and bring it to a boil over high heat. Add the asparagus and peas to the boiling water and cook just until tender, about 3-5 minutes. The vegetables should become bright green but still retain some texture. Drain immediately and transfer the asparagus and peas into the ice water to stop the cooking process and preserve their vibrant color. After cooling, drain thoroughly.
- Make the dressing: In a large mixing bowl, combine vinegar, minced garlic, a generous pinch of kosher salt and black pepper, and the optional sumac powder. Whisk together while slowly drizzling in the extra virgin olive oil until the dressing becomes emulsified and smooth.
- Mix the salad: Add the blanched asparagus and peas to the bowl with the dressing. Next, fold in the halved cherry tomatoes, sliced radishes, chopped mint, and parsley leaves. Gently toss all ingredients together to evenly coat with the dressing. If using, sprinkle in the crumbled feta cheese and toss lightly to combine.
- Serve: Taste the salad and adjust the seasonings with additional salt or pepper as needed. Transfer to a serving platter or bowl and serve fresh for a crisp, flavorful salad experience.
Notes
- Blanching the asparagus and peas and shocking them in ice water preserves their color and texture.
- Sumac adds a lemony tang and can be omitted if unavailable.
- Feta cheese is optional but adds a creamy, salty contrast to the fresh vegetables.
- Red wine vinegar is recommended, but white wine vinegar or lemon juice can be used as alternatives.
- This salad can be served chilled or at room temperature, making it versatile for various occasions.
