Ingredients
Scale
- 1 pound tomatoes, washed and chopped into ½ inch cubes
- Kosher salt
- 12 ounces asparagus, tough ends cut off
- Fresh cracked black pepper
- 3 Tablespoon extra virgin olive oil
- Juice of 1 fresh lemon
- 1 garlic clove, finely grated
- 2 cups stale bread, cut into 1 inch cubes (use a hearty bread like ciabatta or baguette that’s been sitting out for a couple days)
- ¼ cup feta cheese, cut into cubes
- ¼ cup fresh basil leaves, chopped
Instructions
- Place the chopped tomatoes in a large salad bowl. Toss with 1 teaspoon kosher salt and set aside, allowing the tomatoes to release their juices.
- Bring a large pot of salted water (add about 1 tablespoon of salt to the water) to a rolling boil.
- Add the asparagus and cook for 2-3 minutes (depending on the thickness of the asparagus) until the vegetables are tender crisp.
- Quickly transfer the blanched asparagus to a large bowl of ice water. Drain and cut into 1 inch pieces.
- Add the blanched asparagus to the bowl of tomatoes.
- Add a few grinds of fresh cracked black pepper, olive oil, lemon juice, and grated garlic over the vegetables. Gently toss to combine the vegetables with the dressing.
- Add the bread pieces, feta cheese, and basil leaves to the salad. Toss to combine the ingredients, allowing the bread to soak up the liquid.
- Taste and adjust lemon and salt if necessary.
- The salad can be served right after mixing or after the flavors have melded for 30 minutes at room temperature or in the refrigerator.
- This salad is best eaten the day it’s made. You can store leftovers in the refrigerator but the bread will be a bit soggy.
Notes
Note: to make it a meal, top the salad with a soft boiled egg