Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette

A super delicious asparagus, tomato and feta salad drizzled with an easy balsamic vinaigrette. It’s healthy, colorful, and flavorful and has such a great blend of textures.



  • 6 Tbsp balsamic vinegar
  • 1/4 cup olive oil
  • 2 tsp Dijon mustard
  • 2 tsp honey
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper 


  • 2 bunches fresh asparagus (preferably medium thickness), tough ends trimmed, remaining diced into 2-inch pieces
  • 1kg cherry tomatoes, halved
  • 2/3 cup chopped walnuts, toasted
  • 4 wheels goats feta cheese, crumbled
  • 1 medium onion sliced into rings
  • 1 small Sweet yellow pepper


  1. Bring a large pot of water to a boil. Meanwhile prepare vinaigrette – add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes. 
  2. Pour into a jar or bowl, add olive oil, Dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.
  3. Add asparagus to boiling water and allow to boil until tender and crisp, about 4 – 5 minutes. 
  4. Meanwhile fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well. 
  5. Transfer to a bowl with tomatoes, walnuts, onion and sweet pepper.  Drizzle vinaigrette over top and toss lightly. 
  6. Sprinkle with the goats feta and serve.