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Salad with Young Vegetables and Feta

Salads Vegetarian Dishes 25 min Easy 5 wyświetleń ~22.64 PLN * - (0)
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Description

A light, spring salad that combines the crunch of young vegetables (asparagus, radish, young carrot) with the delicate creamy-salty feta and the nutty note of roasted sunflower seeds. Perfect as an appetizer or a light lunch during the week — served with a slice of rye bread or warm toast, it tastes delicious. The salad has a contrast of textures: juicy tomatoes and cucumber, crisp lettuce leaves, and sorrel adding a pleasant, lemony tartness. The dressing made from olive oil, lemon juice, and a bit of mustard with optional honey creates a balanced salty-sweet-sour note. It looks aesthetically pleasing on a large plate — colorful vegetables and white pieces of feta create a spring visual effect.

Ingredients Used

Ingredients (15)

Servings:
4
  • Butter lettuce 200 g
  • Asparagus 200 g
  • Radish 100 g
  • Carrot 1.9 szt. (~150 g)
  • Cucumber 0.5 szt. (~150 g)
  • Cherry tomatoes 200 g
  • Sorrel 40 g
  • Feta cheese 150 g
  • Olive oil 45 ml
  • Lemon 0.4 szt. (~30 g)
  • Mustard 10 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Honey 15 ml
  • Sunflower seeds 30 g
💰 Szacowany koszt dania: ~22.64 PLN (5.66 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of vegetables

1

Wash all the vegetables in cold water. Place the lettuce in a colander and gently rinse with water, then dry in a salad spinner or spread on a clean towel and gently pat dry. Trim the ends of the radishes and slice them thinly. Scrub the carrot and cut it into thin sticks or slice it diagonally into thin pieces.

Ingredients: Butter lettuce, Radish
Use a salad spinner if you have one (it speeds up drying). For cutting, use a sharp chef's knife, and for thinly slicing radishes, you can use a mandoline — be careful with your fingers.
2

Prepare the asparagus: place one stalk on a cutting board and gently bend it at the base — the woody end will naturally snap off. Cut the rest in the same way. Slice the stalks diagonally into 3-4 cm pieces. Bring a pot of water (about 1.5-2 l) to a boil with a pinch of salt.

Ingredients: asparagus
Use your hands to snap them (asparagus will break at the right spot). Use a cutting board and a sharp knife for cutting. If you have thin asparagus, you can leave them whole as well.
3

Blanch the asparagus: toss the cut stalks into boiling salted water and cook for 2-3 minutes (they should become bright green and retain their crispness). Immediately transfer to a bowl of ice-cold water (ice water) for 1-2 minutes to stop the cooking process and preserve the color. Drain and dry with a towel.

Ingredients: asparagus
Use a large slotted spoon to quickly remove the asparagus. The time of 2-3 minutes is crucial — longer cooking will make them soft and lose their color.
4

Slice the cucumber into half-moons, cut the cherry tomatoes in half. Combine all the prepared vegetables (lettuce, radish, carrot, cucumber, tomato, asparagus, sorrel) in a large mixing bowl.

Ingredients: Cucumber, Butter lettuce, Radish, asparagus, sorrel
Use a large bowl (at least 3 liters) to gently mix the ingredients without crushing the tomatoes. Cut the tomatoes just before serving to prevent them from releasing too much juice.

Dressing

5

Prepare the dressing in a small jar or bowl: pour in olive oil (45 g), add lemon juice (30 ml), mustard (10 g), and salt (2 g) and pepper (1 g). If you prefer a milder taste, add honey (15 g) — this is an optional ingredient. Close the jar and shake vigorously for 20-30 seconds until you achieve a smooth emulsion or whisk in a bowl.

Ingredients: Olive oil, Lemon, Mustard, Salt, Black pepper, Honey
Use a jar with a lid (easy emulsifying) or a small whisk. If the dressing separates, add a small amount (5-10 ml) of warm water and mix again.

Assembly

6

Drizzle the vegetables with the prepared dressing — start with half the amount, gently toss with salad spoons, taste, and add the rest if needed. Then crumble the feta evenly over the salad (150 g).

Ingredients: Feta cheese, Olive oil, Honey, Lemon
Gently mix, lifting the ingredients from the bottom, so that the dressing coats them evenly. Do not mix too vigorously to avoid crushing the tomatoes.

Finishing

7

If using, toast 30 g of sunflower seeds in a dry pan for 2-3 minutes until they start to smell pleasant and lightly brown. Sprinkle them over the salad just before serving to maintain crunchiness. Finish the salad with freshly ground pepper.

Ingredients: sunflower seeds, Black pepper
For toasting, use a small non-stick skillet over medium heat and stir constantly — the seeds brown quickly. You can also add sunflower seeds to enhance the flavor/texture.

Serving

8

Transfer the salad to a large flat bowl or plate. Make sure the pieces of feta are evenly distributed. Serve immediately to keep the leaves crisp and crunchy.

Ingredients: Butter lettuce, Feta cheese
It's best to serve immediately — the lettuce wilts under the dressing after a few minutes. A slice of dark bread or light herb bread pairs well with the salad.

Fun Fact

💡

Asparagus has been valued at royal courts for centuries as a spring delicacy. In Poland, they are traditionally served fresh and briefly blanched to preserve their delicate, distinctive flavor.

Best for

lekki obiad przystawka na wiosenne przyjęcie piknik

Tips

🍽️ Serving

Serve chilled or at room temperature. Add a piece of grilled garlic bread or a few slices of whole grain bread to the plate. For a heartier version, add cooked millet or pieces of roasted chicken breast (non-vegetarian alternative).

🥡 Storage

Store the dressing separately in the fridge for up to 3 days. It's best to assemble the salad just before serving; if there are leftovers, keep them in an airtight container in the fridge for a maximum of 24 hours. Before serving again, add fresh lettuce leaves and optionally dry the sunflower seeds.

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