Go Back
+ servings
Asparagus Salad recipe in a bowl with all ingredients arranged

Asparagus Salad Recipe

A delicious Asparagus Salad Recipe drizzled with homemade lemon vinaigrette and flavored with feta cheese, tomatoes, and olives. It is light and crunchy to serve as a green side dish, light lunch or a healthy meal prep dish. Ready in 15 minutes so you have no excuse to make it.
Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4 servings
Calories 229kcal


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.
  • Serve.



How 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.
Instructions to Make It Ahead: 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.


Calories: 229kcal | Carbohydrates: 6g | Protein: 4g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 1363mg | Potassium: 172mg | Fiber: 1g | Sugar: 3g | Vitamin A: 606IU | Vitamin C: 18mg | Calcium: 121mg | Iron: 1mg