Greek Asparagus Salad Recipe

Introduction

This Greek Asparagus Salad is a vibrant and refreshing dish perfect for spring and summer. Grilled or cooked asparagus is tossed with a zesty lemon vinaigrette, fresh herbs, and tangy crumbled feta, creating a simple yet flavorful side salad that pairs well with many meals.

Ingredients

• 2 pounds very thick asparagus, about 24 spears, woody ends trimmed (approx 2 bunches)
• ¼ cup or 6 tablespoons extra virgin olive oil, divided (some for the dressing)
• For the lemon vinaigrette/dressing:
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice, from one lemon
• 2 tsp Dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 1 small shallot peeled and minced, or one small red onion
• 1 tablespoon chopped fresh herbs (a combo of dill, parsley, and mint recommended)
• For the topping:
• 3 oz feta cheese, crumbled (about ¾ cup)
• ¼ cup chopped chives or green onion
• ¼ cup chopped fresh herbs (same combo as dressing)

Instructions

1. Step 1: Toss the asparagus spears with 2 tablespoons of olive oil and sprinkle with a pinch of salt and pepper.
2. Step 2: Heat a grill or large cast iron skillet/grill pan on high heat. Place 6-8 asparagus spears in the pan in batches to avoid overcrowding. Cook for 3-4 minutes, turning every minute to evenly char and become fork tender. Set aside and repeat with remaining asparagus. Let cool.
3. Step 3: Transfer the cooked asparagus to a cutting board and cut on the bias into bite-sized pieces. Place in a large bowl.
4. Step 4: In a small bowl, whisk together Dijon mustard and lemon juice until smooth. Slowly whisk in remaining olive oil. Add minced shallots, lemon zest, chopped fresh herbs, salt, and pepper. Mix well to form the dressing.
5. Step 5: Pour the dressing over the asparagus pieces and toss gently to coat.
6. Step 6: Sprinkle crumbled feta and chopped green onions over the salad. Toss lightly and serve warm, at room temperature, or chilled.

Tips & Variations

• If you prefer, blanch, steam, or roast the asparagus instead of grilling for a different texture and flavor.
• Substitute balsamic or red wine vinegar in the dressing if you want a different tang.
• Use regular or honey mustard if Dijon is unavailable.
• Add grated garlic or replace shallots with garlic for a garlicky kick.
• Try different herbs such as basil for a unique twist.
• Omit feta for a dairy-free version or substitute with grated Parmesan.
• Add extras like cherry tomatoes, avocado, grilled chicken, or nuts to make it more of a main dish.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh as the asparagus and herbs start to lose their texture and brightness after a couple of days. Reheat lightly if serving warm or enjoy chilled directly from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use green beans instead of asparagus?

Yes, green beans make a great substitute. It’s best to blanch or steam green beans rather than grill them for the best texture and flavor.

Is this salad suitable for vegans?

Absolutely. Simply omit the feta cheese or use a store-bought vegan feta alternative to keep the salad vegan-friendly.

Greek Asparagus Salad Recipe

---

★★★★★

4.7 from 82 reviews

• Author: Naomi
• Total Time: 25 minutes
• Yield: 4–6 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Greek Asparagus Salad is a fresh and flavorful spring dish featuring charred asparagus spears tossed in a zesty lemon vinaigrette with fresh herbs and topped with crumbled feta cheese and green onions. Perfect as a light side dish or starter, this salad is versatile in preparation—grilling, roasting, steaming, or blanching the asparagus results in a crisp-tender texture that pairs wonderfully with the tangy and herby Greek-style dressing.

---

Ingredients

Scale 1x2x3x

Asparagus

• 2 pounds very thick asparagus, about 24 spears, woody ends trimmed (approx 2 bunches)
• 2 tablespoons extra virgin olive oil (for cooking asparagus)
• Salt and freshly ground pepper, to taste

Lemon Vinaigrette Dressing

• ¼ cup (6 tablespoons) extra virgin olive oil
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice (from one lemon)
• 2 teaspoons Dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 1 small shallot, peeled and minced (or substitute 1 small red onion)
• 1 tablespoon chopped fresh herbs (a mix of dill, parsley, and mint)

Topping

• 3 oz crumbled feta cheese (about ¾ cup)
• ¼ cup chopped chives or green onion
• ¼ cup chopped fresh herbs (dill, parsley, and mint mix)

---

Instructions

1. Prepare the asparagus: Toss the trimmed asparagus spears with 2 tablespoons of olive oil and sprinkle lightly with salt and pepper to season evenly.
2. Grill the asparagus: Heat a barbecue grill to high or alternatively heat a large cast iron skillet or grill pan over high heat. Arrange 6-8 asparagus spears per batch so they cook evenly. Grill or sear the asparagus for about 3-4 minutes, turning every minute to achieve a nice char and ensure they become fork tender. Repeat with remaining asparagus. Remove and let cool.
3. Slice the asparagus: Transfer the grilled asparagus to a cutting board and slice on the bias into bite-sized pieces, then place them in a large salad bowl.
4. Make the lemon vinaigrette: In a small bowl, whisk together Dijon mustard and fresh lemon juice until smooth. Slowly whisk in the remaining ¼ cup olive oil to emulsify. Add minced shallots, lemon zest, fresh chopped herbs, salt, and pepper, mixing thoroughly.
5. Toss the salad: Pour the prepared lemon vinaigrette over the chopped asparagus in the large bowl. Toss to coat evenly.
6. Add toppings and serve: Gently fold in the crumbled feta cheese, chopped green onions, and additional fresh herbs. Serve the salad warm, at room temperature, or chilled as a bright side dish.
7. Store leftovers: Place any leftovers in an airtight container and refrigerate. Consume within 2 days for best freshness.

Notes

• Asparagus can be cooked by blanching, steaming, or roasting as alternatives to grilling. Blanch for 2-3 minutes followed by an ice bath; roast at 400°F for 12-15 minutes; or steam for 4-8 minutes until crisp-tender.
• The lemon vinaigrette can be adjusted by substituting lemon juice with balsamic or red wine vinegar.
• Dijon mustard can be swapped with regular or honey mustard for a different flavor profile.
• For a garlicky twist, add grated garlic or replace shallots with garlic in the dressing.
• Herb variations are encouraged; basil works beautifully alongside parsley, dill, and mint.
• For a vegan version, use vegan feta or omit the cheese entirely.
• Add-ins like cherry tomatoes, grilled chicken, avocado, cucumbers, peas, tuna, nuts, olives, or capers can transform this into a more substantial meal.
• Best consumed fresh within 2 days; beyond that, texture and appearance may decline.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Grilling
• Cuisine: Greek

Keywords: Greek asparagus salad, asparagus recipes, spring salad, grilled asparagus, lemon vinaigrette, feta salad, healthy side dish, vegetarian salad