Ingredients

1 lb asparagus (trimmed and cut into 1-inch pieces)

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

1/4 cup red onion (thinly sliced, about 1/4 small onion)

1/2 cup crumbled feta cheese

1/4 cup fresh parsley (chopped)

2 tbsp Kalamata olives (pitted and halved, optional)

1/4 cup extra virgin olive oil

2 tbsp fresh lemon juice (from about 1 small lemon)

1 tbsp red wine vinegar

1 tsp Dijon mustard

1/2 tsp dried oregano

1 clove garlic (minced)

1/4 tsp sea salt (or to taste)

1/8 tsp black pepper (freshly ground, or to taste)

Instructions

Step 1: Bring a large saucepan of lightly salted water to a rolling boil. Prepare an ice bath by filling a large bowl with ice and water.

Step 2: Add the trimmed and cut asparagus to the boiling water and blanch for 2-3 minutes, until bright green and tender-crisp. Immediately transfer the asparagus to the ice bath to stop cooking and preserve color. Drain well once cooled.

Step 3: In a small bowl or jar, whisk together the olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, dried oregano, minced garlic, sea salt, and black pepper until emulsified. Adjust seasoning to taste.

Step 4: In a large bowl, combine the cooled asparagus, halved cherry tomatoes, thinly sliced red onion, crumbled feta cheese, chopped parsley, and Kalamata olives if using.

Step 5: Pour the vinaigrette over the salad ingredients and gently toss to coat evenly. Serve immediately or chill up to 30 minutes for flavors to meld.

Tips & Variations

Use fresh lemon juice for the best flavor in the vinaigrette rather than bottled lemon juice.

For added texture, sprinkle toasted pine nuts or sliced almonds on top before serving.

Swap out feta for goat cheese if you prefer a creamier cheese flavor.

This salad pairs well with grilled chicken or fish for a light, balanced meal.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The asparagus may soften slightly but will still taste fresh. Keep the vinaigrette separate if you plan to store longer and dress the salad just before serving. Reheat is not recommended as this salad is best served chilled or at room temperature.

FAQs

Can I use frozen asparagus for this salad?

Fresh asparagus is best for this recipe because it maintains a crisp texture after blanching. Frozen asparagus tends to be softer and may become mushy, so it’s not recommended.

How do I know when the asparagus is done blanching?

The asparagus should be bright green and tender-crisp when done, which usually takes 2 to 3 minutes. It should still have a slight snap when bitten, not be soft or limp.