Closed Zone Salad
Based on:
TypeSalad
Serves4 people
DateOctober 21, 2026
A salad as roadblock: asparagus and olives close off the zone on your plate.
A sharp, olive-rich salad with green asparagus and red onion, arranged as a military roadblock: asparagus diagonally overlapped, olives as 'checkpoints'. The plate depicts the sudden closed military zone around the olive grove. Flavorful, with tension between sour and peppery.
Ingredients
- 500 g green asparagus
- 200 g green olives, pitted
- 2 red onions
- 1 lemon
- 4 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 red chili pepper
- 1 tsp sumac
- 100 g feta
- salt and pepper to taste
Method
- Trim the woody ends off the asparagus and blanch for 2 minutes in boiling water. Rinse under cold water.
- Slice the red onions into thin rings. Marinate them for 10 minutes in juice of half a lemon and a pinch of salt.
- Halve the olives.
- Slice the red chili into thin rings.
- Mix olive oil, red wine vinegar, sumac, salt, and pepper into a dressing.
- Toss the asparagus with half the dressing.
- Arrange the asparagus diagonally across the plate, overlapping like a roadblock. Scatter the olives among them as checkpoints.
- Distribute the marinated onion and chili over the salad. Crumble feta on top.
- Drizzle with the remaining dressing and grate some lemon zest over everything.
Serving notes
- Serve on a long platter for the 'roadblock' effect.
- Offer flatbread on the side to break the tension.