Green asparagus salad with roasted red peppers, tomatoes brunoise, basil and olive oil

Salted, Cheese, Vegetables and Fruits


Recipe for 4 persons

Salad, vegetable

1 Bunch(es)
Green asparagus
6 Unit(s)
Italian tomatoes
3 Unit(s)
Red pepper
200 Gr
Sheep's milk feta


1 Tbsp
Dijon mustard
4 Tbsp
Balsamic vinegar
125 Ml
Vegetable oil
2 Pinch(es)
4 Turn(s)
Freshly ground black pepper


4 Dash
Olive oil
12 Leaf(ves)

Preparation time: 30 min

Preheat your at 435 °F

  • Prep

    Wash the vegetables and slice the asparagus as thin as possible using a mandoline.

    Cut the tomatoes in 4, remove the seeds. Dice the tomato petals in little cubes (brunoise).

    Dice the feta cheese.

  • Peppers

    Pour canola oil all over the peppers and hop them in the oven for 30mins. Once out, fold them in a a bowl and wrap them with cello for 10-15mins, that'll finish the cooking and will be making it easier to peal. Tempered, peal the skin off, idem for the seeds inside and cut them into nice and even slices.

  • Dressing

    In a bowl, mix all the ingredients and season to taste.

    Add the vegetables and the feta cheese. 

  • Plating

    Add some basil leaves, a dash of olive oil and serve.

You can change the vegetables and the cheese or even add some seasonal fruits in the summer.

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