Strawberry Asparagus & Broccolini Feta Salad

Strawberry Asparagus & Broccolini Salad with Strawberry Rose Dressing is a bright, light, and refreshing dish that’s as visually appealing as it is delicious. Packed with nutrient-dense ingredients, this salad combines the freshness of asparagus and broccolini with the sweetness of strawberries, the crunch of pistachios, and the creamy tang of feta.

This salad is the perfect transitional recipe from spring to summer, celebrating the best of both seasons’ produce. The combination of fresh, crisp vegetables and sweet, juicy strawberries creates a delightful contrast, making this dish healthy and incredibly satisfying.

The simplicity of preparation and the distinctive flavor combination make this salad perfect for casual meals and special occasions. The key to this recipe is the balance of flavors and textures, making each bite a delightful experience. 

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Strawberry Asparagus & Broccolini Feta Salad


Ingredients

Units Scale

Dressing:

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup strawberry vinegar (i used Kosterina but you can use any vinegar like red or white wine, champagne, or white balsamic)
  • 1 tablespoon honey
  • 1 teaspoon rose water
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Salad:

  • 1 lb asparagus, trimmed and chopped into bite-sized pieces
  • 1 lb broccolini, trimmed and chopped into similar size as the asparagus
  • 1/4 cup pistachios, roasted and chopped
  • 1pint strawberries, trimmed and sliced
  • fresh mint, torn
  • 78 oz feta cheese, cubed

Instructions

  1. For the dressing, in a small bowl, whisk together the extra-virgin olive oil, strawberry vinegar, honey, rose water, salt, and black pepper until well combined. Set aside.
  2. For the vegetables, bring a large pot of salted water to a boil. Add the asparagus and broccolini and cook for 2-3 minutes, until they are bright green and just tender.
  3. Immediately transfer the asparagus and broccolini to a bowl of ice water to stop the cooking process. Once cooled, drain well and pat dry with a clean towel.
  4. To assemble the salad use a large salad bowl, combine the blanched asparagus and broccolini, sliced strawberries, roasted pistachios, torn mint, and cubed feta cheese.
  5. Pour the prepared dressing over the salad and toss gently to coat all the ingredients evenly.
  6. Serve immediately, or refrigerate for up to an hour before serving to allow the flavors to merry (but not too long because the strawberries tend to get mushy after a while).

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