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.
1bunch asparagus spearsrinsed and the woody ends cut
For the lemon vinaigrette:
For the salad:
3scallionsstalks - chopped
½cupbasil leavesloosely 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.
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.