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
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
- Prepare the asparagus: Toss the trimmed asparagus spears with 2 tablespoons of olive oil and sprinkle lightly with salt and pepper to season evenly.
- 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.
- 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.
- 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.
- Toss the salad: Pour the prepared lemon vinaigrette over the chopped asparagus in the large bowl. Toss to coat evenly.
- 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.
- 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
