This delicious and healthy salad is perfect for a hot summer day! Quinoa is a great super grain and the tomatoes and feta add depth and flavor.
- Cook Time
- Prep Time
- 2 ServingsServings
White Asparagus Vinaigrette:
- 1 bunch white asparagus
- 4 ounces olive oil
- 2 ounces rice wine vinegar
- Salt and pepper
- A few bunches of your favorite salad greens
- 1 shaved red onion (paper thin)
- 3 ounces feta cheese, crumbled
- 4 large vine ripe tomatoes
- 1 cup cooked quinoa
- 1 lemon, juiced
Toss white asparagus with 2 teaspoons of oil and roast until tender, about 12 minutes. In a processor, puree the asparagus and vinegar. Slowly drizzle in the remaining olive oil while processing the mixture. Season with salt and pepper.
Place greens, red onion, and half the feta on 2 plates. Using a pairing knife, core out tomatoes and season with salt and pepper.Toss the quinoa with the lemon juice and more salt and pepper. Stuff the tomatoes with quinoa and rest of the crumbled feta. Place 2 tomatoes on top of each plate. Drizzle with vinaigrette.
Recipes by Chef Jason Cappetta of Ottimo in Lakewood, NJ.
As seen in Joy of Kosher with Jamie Geller Summer 2012 issue – Subscribe Now.