This is a super delicious summer salad of asparagus, tomato and feta, drizzled with an easy balsamic vinaigrette.
It’s perfect on its own with crusty bread as a light lunch, or as side dish for any meal.
Preheat oven to 200C Place the tomatoes and onion wedges on a baking paper lined oven tray, season with salt & pepper Drizzle with olive oil, give the tray a shake to coat everything with the oil Roast for 15-20 minutes Remove from the oven & cool slightly For the salad Slice the woody ends off the asparagus Bring a pot of salted water to the boil, drop in the asparagus and cook for 2 minutes Drain, and plunge into cold water with some ice, to stop the cooking process When cool, drain again Cook the bacon in a small fry pan until crispy, drain on paper towel For the vinaigrette Place all the ingredients into a jar & shake well To serve Place the asparagus on a serving platter. Scatter over the bacon, tomatoes, onion & thyme Crumble over the fetta & pine nuts Drizzle with the vinaigrette and scatter over the micro herbsAsparagus, Bacon & Roast Tomato Salad
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