Description
A hearty main dish salad featuring grilled asparagus, olives, cheddar, tomatoes, and a citrus vinaigrette.
Ingredients
Units
- 1 lb asparagus
- 1/2 cup extra-virgin olive oil, plus more for brushing
- 1/4 cup fresh lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup chickpeas, drained and rinsed
- 1/2 cup cheddar cheese, cubed
- 1/4 cup fresh basil, chopped
- Pita chips for serving
Instructions
- Preheat the grill to medium-high heat.
- Brush the asparagus with olive oil and season with salt and pepper.
- Grill the asparagus for about 5 minutes, turning occasionally, until tender and slightly charred.
- In a large bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper to make the vinaigrette.
- Add the grilled asparagus, cherry tomatoes, cucumber, olives, chickpeas, cheddar cheese, and basil to the bowl.
- Toss everything together until well combined.
- Serve the salad with pita chips on the side.
Notes
- Grill the asparagus hot and fast — about five minutes on medium-high, turning occasionally. You want char marks and a slight bend, but the spear should still snap when you push it. Limp means over-grilled.
- Toss the vegetables while the asparagus is still warm. Warm spears take on the vinaigrette better than cold ones, and the heat softens the raw garlic in the dressing.
- Cube the cheddar rather than shredding it — it holds its shape in the salad instead of melting into the warm asparagus.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4
- Sodium: 450
- Fat: 18
- Carbohydrates: 20
- Fiber: 5
- Protein: 8