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This vibrant Asparagus Salad with Tomatoes, Olives, and Feta is a quick and delightful option for a spring or summer salad. It’s also an ideal choice for a special dinner, appealing to those who enjoy asparagus and Greek flavors.
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If you’re in search of a spring or Easter side dish that will impress your loved ones, you’ll adore this incredibly delicious Asparagus Salad with Tomatoes, Olives, and Feta! With it being prime asparagus season, this salad is sure to be a hit with anyone who enjoys asparagus, making it my top pick for this week’s Friday Favorites!
This recipe features lightly cooked asparagus, making it a great choice for those who prefer their asparagus less crunchy. The addition of tomatoes, olives, Feta Cheese, and lemon gives this asparagus salad a Greek twist, with Greek Seasoning used in the dressing to enhance those flavors.
I absolutely adore everything about this salad, especially during asparagus season. I could eat it over and over again without ever getting tired of it. I hope you enjoy trying it out if you’re a fan of these flavors.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for the complete printable recipe. Alternatively, use the JUMP TO RECIPE link at the top of the page to go directly to the recipe.)
Can you make this salad with leftover asparagus?
If you happen to have leftover asparagus, you can certainly use it to make this salad. However, if leftover asparagus is not available, simply quickly cook some asparagus in olive oil and then transform it into this delicious salad.
Can you use regular black olives in the Asparagus Salad?
While Kalamata olives are more authentic to the Greek flavors of this salad, regular black olives can be used as an alternative if preferred.
Can you make this asparagus salad recipe with larger chopped tomatoes?
Although cherry tomatoes are ideal for salads like this, if you have larger fresh garden tomatoes, feel free to use them in this salad. If the larger tomatoes are particularly juicy, consider cutting them up and draining them in a colander before adding them to the salad.
Want more recipes for Asparagus season?
If you’re a fan of asparagus, be sure to check out Low-Carb and Keto Asparagus Recipes or Low-Carb Sheet Pan Meals with Asparagus. You can also explore more Asparagus Recipes on my site for additional options.
How to Make Asparagus Salad with Tomatoes, Olives, and Feta:
(This is only a summary of the steps for the recipe; please scroll down for the complete printable recipe. Alternatively, use the JUMP TO RECIPE link at the top of the page to go directly to the recipe.)
- Cut the asparagus into short pieces, then heat 2 tsp. olive oil in a large frying pan and cook the asparagus for 4-5 minutes, or until it reaches your desired tenderness.
- While the asparagus cooks, prepare the olives, cherry tomatoes, and Feta.
- Whisk together fresh squeezed lemon juice, Greek Seasoning, and olive oil to create the dressing.
- Place the hot asparagus in a bowl to cool for a few minutes. After about 10 minutes, toss the asparagus with half of the dressing.
- Add the cherry tomatoes and Kalamata olives, along with the remaining dressing, and toss again.
- Gently mix in the cubes of Feta, season with salt and freshly ground black pepper, and serve.
More Tasty Salads with Asparagus:
Ingredients
Ingredients:
- 1 lb. fresh asparagus, cut into short diagonal pieces
- 2 cups cherry tomatoes, cut lengthwise into halves
- 3/4 cup Kalamata olives, cut in half lengthwise (see notes)
- 1/2 cup Feta cheese, cut into small cubes
Dressing Ingredients:
- 2 T fresh squeezed lemon juice (see notes)
- 1 tsp. Greek seasoning (substitute spices if needed)
- 1/4 cup extra-virgin olive oil
Instructions
- Cut the asparagus into short diagonal pieces, then heat 2 tsp. olive oil in a large frying pan and cook the asparagus for 4-5 minutes until desired tenderness.
- While the asparagus cooks, cut the Kalamata olives and cherry tomatoes in half, and cube the Feta.
- Whisk together fresh squeezed lemon juice, Greek Seasoning, and olive oil to make the dressing.
- Allow the hot asparagus to cool in a bowl for a few minutes. After about 10 minutes, toss with half of the dressing.
- Add the cherry tomatoes and Kalamata olives, along with the remaining dressing, and toss again.
- Gently mix in the cubes of Feta, season with salt and pepper, and serve!
Notes
Use fresh-frozen lemon juice if available. Adjust olive quantity to taste. Regular black olives can be used as an alternative. Recipe created by Kalyn.
Nutrition Information
Yield
6
Serving Size
1
Amount Per Serving
Calories 175Total Fat 16gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 11gCholesterol 11mgSodium 485mgCarbohydrates 7gFiber 3gSugar 3gProtein 4g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
