Istrian Spring Vegetable Salad with Balsamic and Olive Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fresh, colorful salad showcasing tender spring vegetables dressed with a simple balsamic vinaigrette and high-quality Istrian olive oil. This mediterranean-inspired salads ready in about 25 minutes pairs trimmed and blanched asparagus spears, shelled and blanched fava beans, thinly sliced radishes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 150 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 5 min Serves 4 Mediterranean cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a pot of salted water to a boil. Add 12 asparagus spears and cook for 2 minutes until bright green and tender-crisp. Remove and plunge into ice water to stop cooking. Drain and cut into 2-inch pieces.
  2. Step 2: In the same boiling water, blanch 1 cup shelled fava beans for 1 minute. Drain and transfer to ice water, then peel the outer skins and set aside.
  3. Step 3: In a large salad bowl, combine 3 cups baby arugula, 1 cup halved cherry tomatoes, 6 thinly sliced radishes, 1/4 thinly sliced red onion, blanched asparagus pieces, and peeled fava beans.
  4. Step 4: In a small bowl, whisk together 3 tbsp Istrian olive oil, 1 1/2 tbsp balsamic vinegar, and 1 tsp Dijon mustard until emulsified.
  5. Step 5: Pour the dressing over the salad, tossing gently to combine. Season with sea salt and black pepper to taste and serve immediately.

Frequently asked questions

How long does Istrian Spring Vegetable Salad with Balsamic and Olive Oil take to make?

Total time is about 25 minutes (20 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Istrian Spring Vegetable Salad with Balsamic and Olive Oil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced radishes from drying out.

Can I substitute ingredients in Istrian Spring Vegetable Salad with Balsamic and Olive Oil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Istrian Spring Vegetable Salad with Balsamic and Olive Oil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Istrian Spring Vegetable Salad with Balsamic and Olive Oil?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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