Tomato Asparagus Salad

20240827 #breakfastdiary 1160, 22°C/cloudy, 25min/workout (S, M) A breakfast with balsamic dressing and feta cheese. Drizzle the balsamic on right before serving. Once dark balsamic hits the feta crumbles, there's a good chance it stops looking like a breakfast you just made. Everything has its moment. You'll need asparagus, tomato, olives, and feta cheese. An honestly-named asparagus salad with tomato, olives, and feta cheese. Trim the asparagus stems with a grater and cut into bite-sized pieces. Cut the tomato into bite-sized pieces. Plate the tomato and asparagus, filling in the gaps with olives. Crumble in a block of feta cheese by hand, and just before eating, drizzle lightly with a mix of balsamic and olive oil.

2 tomatoes, 5 asparagus spears, 10 olives, 20g feta cheese, olive oil, salt, pepper, herbs

1. Cut the tomato into bite-sized pieces. 2. Peel the asparagus with a grater, then sauté in a pan with olive oil, salt, pepper, and 1t mixed herbs. 3. Plate the tomato from step 1, the asparagus from step 2, and the olives. Crumble in the feta cheese, and pour over a mix of 2T olive oil and 1t balsamic.