I want to use labneh in dishes more frequently. This soup is a fantastic meal on its own or as an appetizer. Both the presentation and flavor are exquisite. Additionally, it is a simple and cool summer dish.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- ½ cup rice vinegar
- 1 tablespoon white sugar
- 1 teaspoon sea salt
- ½ teaspoon sesame oil
- 2 tablespoons olive oil
- ¾ pound asparagus – cut into 1-inch pieces, cooked and drained
- 1 (4 ounce) container crumbled feta
- 1 large tomato, diced
- 1 green onion, diced
- 2 tablespoons chopped cilantro
Instructions
- Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.
Nutrition Facts
| Calories | 143 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 609 mg |
| Sugars | 6 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious, simple, and fresh salad! Like others have said, this makes quite a bit of the dressing, so you could easily double the vegetables and still be OK on the other ingredients if you wanted. I also see this being great with zucchini or cucumbers added as well.
5 stars in my book. Great fresh flavors with the unique dressing. Followed as written and love that it can be made ahead.
My Family loves this!
Just used what I had on hand – grape tomatoes cut in half and fresh parsley. And I only used 1/2 the dressing.
I love the idea of this salad, but I will use less rice vinegar (and less dressing overall) next time – it was just too vinegary for me, and too much sauce. However, my husband loved it just the way it was!
This was a big hit. I added corn that I boiled and cut off the Cobb. Will definitely be making this again.
YES YES YES. This was paired up with a maple-rum glazed salmon main dish, and was absolutely PERFECT. The flavors together are super bright and full, and the perfect addition to our plates (plus PRETTY!).
Tried this one this afternoon. It is quite tasty and refreshing on a hot summer afternoon. I didn’t have cilantro or green onions so I left those out but it was still deliscious!
Really great tasty light recipe- made it a couple times now when having guests over and both times it got rave reviews. I would have given it a 5 but I made a few adjustments. Sauteed the asparagus in EVOO, salt, and pepper. I used halved grape tomatoes, and omitted the cilantro. Made the dressing as described but only poured a small amount on the salad and left the rest on the side for anyone that wanted extra. Will definitely be making again.
Lovely light salad, I added quartered cucumbers and chopped yellow peppers. We thought it needed some pepper as well. Will definitely make again!
I’ve made this a few times and I think it tastes better each time!
Made this for a banquet and it was a huge hit! Took the advice on the dressing and halved it, roasted the asparagus and left out cilantro. Will make again and again.
I made this using some leftover asparagus. So much better than trying to reheat the asparagus, which usually over cooks it. I was making a salad for two so I just eyeballed the amounts. I left out the sesame oil since I didn’t have any, but it was delicious anyway.
Too much liquid! But taste was a keeper. Made it for 30 for a dinner party – should adjust the dressing.
I love this recipe and while several complained of too much dressing, I made my dressing ahead to blend flavors overnight then the next day tossed the amount I wanted and saved the remainder to use on other salads. Everyone loves this vinegarette dressing on other salads as well.
ty for the inspiration i needed for a side tonight.. used my own bottled greek salad dressing.. used half the feta.. and didn’t feel the need for the cilantro.. i needed a starting point and that’s exactly what i got.. ty so much
used this recipe lots. Loads of compliments. I use more cilantro as we love it fresh.
Delicious, especially if you add a few kalamata olives. I’ve also made this with haricot verts with equally great results.
Put twice as much asparagus, half as much salt, my tomato was big. Otherwise just as stated. Everyone loved it! And so easy to make!
This is awesome! SO delish. I didn’t have large tomatoes to slice, so I used the cherry tomatoes from my garden and used goat cheese. This is a keeper!
Made this for a family gathering and everyone wanted the recipe. It is delicious! I followed advice from reviews and sauted the asparagus with garlic and only made 1/2 the dressing (but I didn’t half the sesame oil since I like the taste of it). Also, I only use 1/2 the feta cheese and I more than doubled the tomato and used grape tomatoes cut in quarters. This is now a family favorite!