There is no denying that asparagus is just one of those versatile vegetables that can be served in so many different ways all year round. Whether you prefer roasted asparagus, air fryer asparagus or sauteed asparagus, this green spring vegetable is one of my go-to side dishes when I need something quick and delicious.
Why should you make this recipe?
There is so much to love about this tasty asparagus salad. Below are some of the reasons why it is worth a try:
- Can be served warm or cold & comes together in just about 15 minutes
- Can be made with roasted, broiled, sauteed, grilled, or blanched asparagus
- Delicious as written but can be customized based on what you have on hand (more on that later)
- Makes the perfect meal prep salad that you can make a batch and enjoy throughout the week.
- Is gluten-free, vegetarian, low-carb, keto, and paleo-friendly. However, if you omit feta cheese it can be vegan and Whole30 friendly as well.
Ingredients You Will Need:
To make this cold asparagus salad you will need the following ingredients:
- A bunch of fresh asparagus
- Cherry tomatoes sliced in half (or use regular tomatoes that are cut into bite sized pieces)
- Thinly sliced radishes
- Kalamata olives (or any olives you like)
- Scallions (or sliced red onion)
- Optional feta cheese and fresh basil
- My go-to salad dressing: homemade lemon vinaigrette
How To Make It?
The process of making this cold asparagus tomato salad has four-folds. Follow the below-detailed instructions to make the most delicious asparagus salad ever.
- Cook the asparagus: Place raw asparagus spears on a rimmed baking sheet on a single layer, drizzle with olive oil and sprinkle them with salt and black pepper. Roast in a preheated 425 F degree oven for 12 minutes or until crisp and tender. Transfer asparagus to a plate and let cool. Cut them in small bite-sized pieces (one to two inches).
- Make the lemon vinaigrette: Whisk together the extra-virgin olive oil, fresh lemon juice, garlic, dijon mustard, salt, and pepper in a small mixing bowl until emulsified.
- Assemble the salad: Place chopped asparagus, cherry tomatoes, sliced radishes, chopped green onion, and kalamata olives in a large bowl. Drizzle it with the lemon vinaigrette. Give it a gentle toss to coat vegetables with the vinaigrette.
- Garnish and Serve: If preferred, top this asparagus tomato salad with feta cheese and a handful of freshly torn basil leaves. Serve.
Variations & Ingredient Swaps:
As you can see, I stayed true to my Turkish roots and made more of a Mediterranean asparagus salad here with ingredients characteristic to the region like Kalamata olives, salty feta cheese, juicy tomatoes, and fresh basil.
However, you can easily change it up with seasonal ingredients or whatever you have on hand. Here are a few ideas that I have tried in the past:
- Use balsamic vinegar in the dressing: The combination of asparagus with feta and balsamic vinegar is another delicious route you can go. Simply, use balsamic vinegar in place of lemon juice in the recipe. Here is my go-to Lemon Balsamic Vinaigrette. Or try my Maple Dijon Vinaigrette for more of sweet and tangy salad.
- Green Asparagus Salad: Turn this into a green salad by adding two cups of baby spinach or if you have some spring mix on, take inspiration from my Spring Mix Salad recipe to make it even more nutritious.
- Asparagus Corn Feta Salad: Add in a cup of fresh corn during the summer months when corn is in season.
- Tuna Asparagus and Feta Salad: If you are okay with your chopped asparagus salad being pescatarian, you can add in a can of tuna or seared tuna to give it a boost of protein and turn it into a complete meal by itself.
- Change up the cheese: If you are not a fan of feta cheese or don’t have it on hand, you can also use parmesan cheese, shredded fresh mozzarella, or even ricotta cheese.
- Make it a main dish by adding grains such as cooked quinoa, cooked wild rice, or even cooked bulgur wheat.
How To Store Leftovers? & Make Ahead Instructions
- To Store Leftovers: The best part about this spring asparagus salad that it holds up well. Simply store it in an airing container in the fridge for up to 4 days. I use my favorite glass meal prep bowls (affiliate link) to store them.
- To make it ahead of time: If you want to make this asparagus tomato and feta salad in advance I recommend preparing and storing all the vegetables in a bowl and then adding the lemon vinaigrette, feta cheese, and basil leaves at the very end right before serving.
You Might Also Like:
If you liked this beautiful salad recipe, here are a few more salad recipes you might also like:
- Roasted Butternut Squash Quinoa
- Mexican Corn Salad
- Boston Lettuce Salad
- Chickpea Tuna Salad
- Healthy Cucumber Salad
- Watermelon Avocado Salad
- Need more inspiration? Check out all our easy salad recipes
Asparagus Salad Recipe
To roast the asparagus:
- 1 bunch asparagus spears rinsed and the woody ends cut
- 2 teaspoons vegetable oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the lemon vinaigrette:
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 1 clove garlic minced
- 1/2 teaspoon dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the salad:
- 1 cup cherry tomatoes sliced
- ½ cup radishes thinly sliced
- 3 scallions stalks – chopped
- ½ cup kalamata olives
- ½ cup feta cheese optional
- ½ cup basil leaves loosely packed and torn (optional)
- Preheat the oven to 425 degrees F. Place asparagus on a sheet pan in one layer. Drizzle with oil and sprinkle with salt and pepper. Give the asparagus a mix making sure that all the spears are coated with the oil and seasoning.
- Roast for 12 minutes or until the asparagus is cooked. Transfer onto a plate and let it cool. When cooled, cut the asparagus into 2-inch pieces. Place into a salad bowl.
- While the asparagus is roasting make the lemon vinaigrette by mixing all of the ingredients in a mason jar.
- To assemble the asparagus salad: Place tomatoes, radishes, scallions, olive into the bowl with the asparagus. Drizzle with the dressing.
- Stir in the feta cheese and basil leaves. Give it a gentle toss.