They say you eat with your eyes and this dish is almost too pretty to eat! Enjoy!

Grilled Asparagus with Tomatoes, Feta, Kalamata Olives, and Greek Vinaigrette

Greek Vinaigrette (recipe below)
1 and 1/2 cups halved grape tomatoes
2 bunches asparagus, trimmed
1 tablespoon olive oil
Kosher salt and freshly ground pepper, to taste
Garnish: Additional chopped Kalamata olives and crumbled feta cheese

Mix 1/3 cup Greek Vinaigrette and tomatoes together in a small bowl. Set aside. Pour 1 tablespoon oil on a plate. Roll asparagus in oil, 1 bunch at a time, to coat stalks. Grill asparagus until crisp tender and lightly charred, turning frequently. Remove asparagus from grill and place on a serving plate. Garnish with Marinated tomatoes, additional Kalamata olives and crumbled feta. Serve with additional vinaigrette. Makes 6-8 servings.

Greek Vinaigrette
2 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped red onion
1 teaspoon dried oregano leaves
1 garlic clove, minced
1 tablespoon Dijon mustard
1/2 tablespoon honey
1/4 teaspoon Kosher salt
1/8 teaspoon freshly ground pepper
4 tablespoons olive oil
3 tablespoons chopped Kalamata olives
3 tablespoons crumbled feta cheese

Mix the first 9 ingredients together in a mason jar. Add oil, cover with lid and shake until blended. Add Kalamata olives, and feta cheese. Refrigerate.

Published in The News and Neighbor on July 28, 2021.