I can’t wait to share my Asparagus Feta Salad, a bright mix of crisp asparagus, juicy tomatoes and tangy feta with an easy balsamic vinaigrette that makes a perfect lunch or side.

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I love the way simple things surprise me, and this asparagus and feta salad with balsamic vinaigrette did exactly that. Bright asparagus meets crumbly feta and a tangy dressing that somehow pulls everything tight, you think its just a quick side but it doesn’t stop being interesting.

I kept comparing it to other ideas, like an Asparagus Feta Salad or the random Salad With Asparagus riffs you find online, and yet this one had a tiny flip that made me pause. Perfect for a solo lunch or to steal the show as a side, you’ll wanna know the secret.

Ingredients

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crisp, low cal veggie high in fiber and vitamin K, adds fresh green bite
juicy slightly sweet and acidic, gives lycopene antioxidant boost and color
salty tangy cheese, adds protein and calcium crumbles for creamy texture
sweet and tart dressing base, brings acidity pairs with honey for balance
healthy fat, heart friendly monounsaturated oils gives mouthfeel and glossy finish
sharp a bit sweet when mellowed, adds crunch and mild bite if raw
fresh herb bright peppery aroma adds fragrant lift and herbaceous color
toasty nuts add crunch and buttery richness small protein boost

Ingredient Quantities

1 lb (450 g) asparagus woody ends trimmed

1 pint (about 2 cups) cherry or grape tomatoes halved

4 oz (115 g) feta cheese crumbled

1 small red onion thinly sliced (about 1/3 cup)

3 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon honey or maple syrup

1 small garlic clove minced (optional)

1 teaspoon lemon juice (optional)

Salt and fresh ground black pepper to taste

2 tablespoons fresh basil or parsley chopped

2 tablespoons toasted pine nuts or walnuts (optional)

How to Make this

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1. Trim the woody ends off the asparagus by bending each stalk near the base until it snaps, or just cut off about 1 inch (2 cm); if the stalks are thick, peel the lower third with a vegetable peeler.

2. Cook the asparagus one of two ways: blanching for bright, crisp stalks or roasting for more flavor. Blanch: boil salted water, add asparagus 2 to 3 minutes until bright green and tender crisp, then plunge into ice water to stop cooking. Roast: toss asparagus with 1 tablespoon of the olive oil, salt and pepper, spread on a baking sheet and roast at 425 F (220 C) for 8 to 12 minutes until tender and slightly charred. If you roast, you’re using 1 tbsp of the 3 tbsp olive oil, leaving the rest for the dressing.

3. While asparagus cools, halve the cherry tomatoes, thinly slice the red onion, crumble the feta, and chop the basil or parsley. If using nuts, toast 2 tablespoons of pine nuts or chopped walnuts in a dry skillet over medium heat 2 to 3 minutes until fragrant, stirring so they don’t burn.

4. Make the balsamic vinaigrette: in a small bowl or jar combine the remaining olive oil (about 2 tbsp if you roasted, or the full 3 tbsp if you blanched), 2 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, the minced garlic clove if using, and 1 tsp lemon juice if you want extra brightness. Season with salt and lots of fresh ground black pepper.

5. Whisk or shake the dressing until it’s emulsified and tastes balanced. Tip: if it tastes too sharp add a little more honey, too thick add a splash of water, and always taste before adding more salt because the feta is salty.

6. In a large bowl combine the cooled asparagus, halved tomatoes and sliced red onion. Pour about two thirds of the dressing over them and toss gently so the tomatoes don’t get smashed.

7. Add the crumbled feta, chopped herbs and toasted nuts, then drizzle the rest of the dressing if needed. Toss once more gently so the feta stays in chunks.

8. Taste and adjust seasoning with salt and pepper (remember feta adds salt), let the salad sit 5 to 10 minutes for the flavors to meld, then serve at room temperature or chilled.

Equipment Needed

1. Sharp chef’s knife, for trimming, peeling and slicing the asparagus, tomatoes and onion
2. Cutting board
3. Vegetable peeler, if your asparagus stalks are thick
4. Large pot for blanching plus a slotted spoon or tongs to lift asparagus out
5. Bowl filled with ice water to shock the asparagus after blanching
6. Baking sheet for roasting (if you roast instead of blanching)
7. Large mixing bowl to toss the salad and a small bowl or jar and whisk to make the dressing
8. Small skillet to toast pine nuts or walnuts, and measuring spoons for the dressing ingredients

FAQ

Q: How should I cook the asparagus so it stays bright and slightly crisp?

A: Blanching is fastest. Boil for two to three minutes then plunge into ice water to stop cooking, drain well. Or roast them tossed in oil at 425 F for about ten to twelve minutes until a little char shows, theyll keep some bite.

Q: Will the tomatoes make the salad soggy and how do I avoid that?

A: Halve cherry tomatoes and drain them on paper towel for a few minutes, or sprinkle with a pinch of salt and let sit then discard excess liquid. Also dress the salad right before serving so it doesnt sit and get watery.

Q: Can I make this vegan or swap the feta?

A: Yes. Use crumbled firm tofu tossed with a little lemon and salt, or a store bought vegan feta. For the sweetener in the dressing use maple syrup instead of honey.

Q: How long can I store leftovers and the dressing?

A: Dressing keeps in the fridge in a jar for about four to seven days. The assembled salad is best eaten same day but will be okay for one day chilled, asparagus will soften after that.

Q: Any tips for toasting the pine nuts or walnuts?

A: Toast in a dry skillet over medium heat, shake the pan often, about three to five minutes until fragrant and lightly browned. Watch closely they burn fast.

Q: Can I grill the asparagus and what temp or time should I use?

A: Yes grill over medium high heat for about three to five minutes, turning so you get grill marks. Oil them lightly first so they dont stick and season after cooking.

Asparagus, Tomato And Feta Salad With Balsamic Vinaigrette Recipe Substitutions and Variations

Asparagus: swap with trimmed green beans, broccolini, or blanched sugar snap peas, they give the same snap but you might need to tweak the cooking time a bit.
Feta cheese: use goat cheese for a creamier tang, ricotta salata for a salty crumbly bite, or cubed fresh mozzarella if you want it milder and less salty.
Balsamic vinegar: replace with red wine vinegar plus a pinch of honey or sugar, sherry vinegar for a nuttier note, or lemon juice with a little maple syrup for a brighter dressing.
Toasted pine nuts or walnuts: swap with toasted almonds, chopped pistachios, or pumpkin/sunflower seeds for crunch if you’re short on nuts or want a different flavor.

Pro Tips

1. Trim and sort your asparagus by thickness. Thinner stalks cook way faster than thick ones, so group them together or cut the thick ones lengthwise so everything finishes at the same time. If a stalk feels woody at the base, peel the bottom third to avoid stringy bites.

2. For brightest color and best texture, blanch then shock in ice water. If you want roasted flavor use a very hot oven and dont crowd the pan or youll steam the asparagus instead of getting any char.

3. Make the dressing in a jar and shake it till its creamy. Always taste before adding salt because the feta adds a lot. If the dressing seems too sharp add a touch more honey or a splash of water, and if it separates whisk in a tiny bit of warm water to bring it back.

4. Assemble gently and in stages. Toss the veg with only some of the dressing so the tomatoes dont get mushy, then add the feta, herbs and toasted nuts at the end so they keep texture. Let the salad sit about 5 to 10 minutes at room temp so flavors meld, but dont leave it for hours or the tomatoes will go soggy.

Asparagus, Tomato And Feta Salad With Balsamic Vinaigrette Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I can't wait to share my Asparagus Feta Salad, a bright mix of crisp asparagus, juicy tomatoes and tangy feta with an easy balsamic vinaigrette that makes a perfect lunch or side.

Servings

servings

Calories

257

kcal

Equipment: 1. Sharp chef’s knife, for trimming, peeling and slicing the asparagus, tomatoes and onion
2. Cutting board
3. Vegetable peeler, if your asparagus stalks are thick
4. Large pot for blanching plus a slotted spoon or tongs to lift asparagus out
5. Bowl filled with ice water to shock the asparagus after blanching
6. Baking sheet for roasting (if you roast instead of blanching)
7. Large mixing bowl to toss the salad and a small bowl or jar and whisk to make the dressing
8. Small skillet to toast pine nuts or walnuts, and measuring spoons for the dressing ingredients

Ingredients

1 lb (450 g) asparagus woody ends trimmed
1 pint (about 2 cups) cherry or grape tomatoes halved
4 oz (115 g) feta cheese crumbled
1 small red onion thinly sliced (about 1/3 cup)
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1 small garlic clove minced (optional)
1 teaspoon lemon juice (optional)
Salt and fresh ground black pepper to taste
2 tablespoons fresh basil or parsley chopped
2 tablespoons toasted pine nuts or walnuts (optional)

Directions

Trim the woody ends off the asparagus by bending each stalk near the base until it snaps, or just cut off about 1 inch (2 cm); if the stalks are thick, peel the lower third with a vegetable peeler.
Cook the asparagus one of two ways: blanching for bright, crisp stalks or roasting for more flavor. Blanch: boil salted water, add asparagus 2 to 3 minutes until bright green and tender crisp, then plunge into ice water to stop cooking. Roast: toss asparagus with 1 tablespoon of the olive oil, salt and pepper, spread on a baking sheet and roast at 425 F (220 C) for 8 to 12 minutes until tender and slightly charred. If you roast, you're using 1 tbsp of the 3 tbsp olive oil, leaving the rest for the dressing.
While asparagus cools, halve the cherry tomatoes, thinly slice the red onion, crumble the feta, and chop the basil or parsley. If using nuts, toast 2 tablespoons of pine nuts or chopped walnuts in a dry skillet over medium heat 2 to 3 minutes until fragrant, stirring so they don't burn.
Make the balsamic vinaigrette: in a small bowl or jar combine the remaining olive oil (about 2 tbsp if you roasted, or the full 3 tbsp if you blanched), 2 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, the minced garlic clove if using, and 1 tsp lemon juice if you want extra brightness. Season with salt and lots of fresh ground black pepper.
Whisk or shake the dressing until it's emulsified and tastes balanced. Tip: if it tastes too sharp add a little more honey, too thick add a splash of water, and always taste before adding more salt because the feta is salty.
In a large bowl combine the cooled asparagus, halved tomatoes and sliced red onion. Pour about two thirds of the dressing over them and toss gently so the tomatoes don't get smashed.
Add the crumbled feta, chopped herbs and toasted nuts, then drizzle the rest of the dressing if needed. Toss once more gently so the feta stays in chunks.
Taste and adjust seasoning with salt and pepper (remember feta adds salt), let the salad sit 5 to 10 minutes for the flavors to meld, then serve at room temperature or chilled.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.