Mediterranean Roasted Asparagus Salad
The Ingredients
The Base:
Asparagus: 1 bunch (woody ends trimmed).
Cherry Tomatoes: 1 cup, halved.
Bell Pepper: 1 yellow (or orange), chopped into bite-sized chunks.
Red Onion: ½ medium, sliced into thin wedges or rings.
Olives: ½ cup Kalamata or mixed Greek olives (pitted).
Cheese: ¼ cup crumbled Feta.
The Dressing/Marinade:
3 tbsp Extra virgin olive oil
1 tbsp Lemon juice (fresh is best)
1 tsp Dried oregano
2 cloves Garlic, minced
Salt and cracked black pepper to taste
The Instructions
1. Roast the Vegetables
Preheat your oven to 200°C (400°F). On a large sheet pan, toss the asparagus, halved tomatoes, and chopped bell peppers with 2 tablespoons of the olive oil, half the garlic, salt, and pepper.
Roast for 12–15 minutes until the asparagus is tender-crisp and the tomatoes have just started to blister and burst.
2. Prepare the “Raw” Elements
While the veggies roast, thinly slice your red onion. If you find raw red onion too sharp, soak the slices in cold water for 5 minutes, then drain; this keeps the crunch but removes the “sting.”
3. Whisk the Vinaigrette
In a small bowl or jar, whisk together the remaining olive oil, lemon juice, the rest of the minced garlic, and the dried oregano.
4. Assemble
Transfer the warm roasted vegetables to a platter. Add the olives and the red onion. Drizzle the dressing over the top while the vegetables are still warm—this helps them absorb the lemon and garlic flavors.
5. The Finishing Touch
Top generously with the crumbled feta cheese and a sprinkle of fresh herbs (parsley or dill work beautifully here).
