Asparagus, Tomato and Fetta Salad

Asparagus, Tomato and Fetta Salad

Prep Time15 minutes
Course: Salad
Servings: 6


  • Fry Pan
  • Serving Dish


  • 200 gms South Cape Greek Style Fetta, cubed
  • 2 bunches young asparagus, trimmed
  • 2 tblsp lemon juice
  • 1/2 cup extra virgin olive oil
  • 2 tsp dried oregano
  • 1 baby cos lettuce
  • 1 punnet baby roma tomatoes, halved
  • 1/3 cup black kalamata olives
  • Continental dried parsley leaves, for sprinkling
  • Sea salt and freshly round black pepper, to taste


  • Cook asparagus spears in a frypan with ½ cup water until tender, drain and refresh under cold water.
  • Arrange lettuce, asparagus, tomatoes, olives and South Cape Greek Style Fetta on a platter.
  • Shake lemon juice, olive oil, oregano, salt and pepper together in a jar to make a dressing.
  • Drizzle with dressing and serve sprinkled with parsley leaves.


To reduce to serve 3 just halve all ingredients.
Also you can use your favourite cheese.
Asparagus, Tomato and Fetta Salad