Fresh, delicious and easy to make, think spring with Asparagus Tomato Salad! This versatile salad is perfect for your next get together!
We’ve all been in the cooked asparagus temperature battle (seriously, how does it cool off so quickly?). But when Asparagus Tomato Salad is served, there’s no worrying about the dreaded cool off. That’s because this eye-catching, flavorful side dish is served chilled.
That’s one of the many reasons why I love this asparagus salad recipe. The flavors and textures are second to none. Crisp asparagus stalks are mixed with fresh mini tomatoes, which are then drizzled with a simple–but tasty–balsamic vinaigrette.
But the best part?–That just might be the crumbled feta cheese, which accentuates the flavors so nicely, and provides an extra layer of texture and tang.
Everything’s betta with a little feta–don’t you agree? That’s why when I’m not enjoying this delicious salad, I’m devouring Chickpea Cucumber Feta Salad!
Why You’ll Love It
| Easy, make ahead recipe- Asparagus Tomato and Feta Salad is incredibly easy to make. Simply blanch the asparagus, let it cool, then mix with the other ingredients. The longer the salad sits, the better it tastes, making this a great prep ahead side. Versatile- This beautiful and delicious salad pairs well with so many grilled proteins. It’s also a great choice for potlucks and picnics since it’s served chilled. Packed with good for you ingredients- Asparagus is rich in Vitamin C and potassium. It’s also low in calories. By blanching it for only 4 minutes, we retain most of the nutrition for this fantastic salad! |
Asparagus Tomato Salad Ingredients
For a complete list of ingredients with measurements, see the printable recipe card below
- fresh asparagus- medium thickness works best; try to use asparagus within 3 days of buying it for best results
- mini tomatoes- we love cherry and grape tomatoes for this
- light balsamic vinaigrette dressing- rather than making it from scratch, I recommend Ken’s Steakhouse
- ground mustard & black pepper- additional seasonings for the dressing
- crumbled feta cheese- for a little added protein and tang; feel free to use goat or burrata cheese instead
For a list of equipment needed, click here
- large pot with lid
- cutting board
- chef’s knife
- collander
- measuring cups
- measuring spoons
- large mixing bowls
- small mixing bowl
- mixing spoons
- slotted spoon (for serving)
How to Make Asparagus Tomato and Feta Salad
For more detailed instructions, see the printable recipe card below
- Trim the woodsy ends off of the asparagus; then cut the remaining into 1 inch pieces.
- Bring water to boil in large pot; add asparagus and cook for 4 minutes only.
- Immediately drain and transfer asparagus to an ice water bath for 1-2 minutes, then drain once more.
- Add the asparagus and halved tomatoes to a large bowl; gently toss.
- In a separate small bowl, mix the balsamic vinaigrette, dry mustard and pepper. Mix well to avoid clumps.
- Drizzle the dressing over the asparagus and toss; gently toss.
- Add 1/3 cup of feta to the salad and mix. Reserve the remaining the sprinkle on top of the salad before serving.
- Cover and chill.
Helpful Tips for this Asparagus Salad Recipe
- The longer asparagus cooks, the less stunning it looks. By only cooking it for a few minutes (blanching), it doesn’t lose much green. Shocking it next with the cold ice water bath stops the asparagus from cooking further to help preserve its vibrancy.
- You can eat this salad right away, but I find it tastes best after sitting in the fridge for at least 1 hour. This gives a chance for the dressing’s flavors to absorb into the asparagus and tomatoes.
Storing Asparagus Tomato Salad
Store in an airtight container and refrigerate. Enjoy within 3-5 days. Keep in mind that the longer Asparagus Tomato Salad sits though, the soggier the asparagus will get!
What to Serve with Asparagus Tomato and Feta Salad
On Easter, I serve this delicious salad with my legendary Ham and Swiss Cheese Sliders and Cheddar Parmesan Mac and Cheese.
For other Easter and spring recipes, try Creamy Dijon Sauce (which totally rocks with asparagus), Creamy Cheesy Carrot Casserole, and Pickled Red Beet Salad.
For more delicious asparagus recipes, see Asparagus Canapés and Cream of Roasted Asparagus Soup!
Asparagus Tomato Salad
Description
This beautiful salad is delicious and amazingly healthy! With just a few simple ingredients, you will have a no-hassle, cold side dish for your next family get together--whether at Easter or simply on a weeknight at your dinner table!
If you love asparagus, this salad is for you!
Asparagus Tomato Salad
How to Make Asparagus Tomato Salad:
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Rinse asparagus; pat dry and place on cutting board. Using a chef's knife, trim off the woodsy ends and discard. Then cut the remaining into 1 inch pieces. The tips are used in this salad too, so be sure to include them in your preparation. Set aside.
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Place tomatoes on cutting board. Using a chef's knife, halve the tomatoes. Set aside.
Both cherry and grape tomatoes work well in this recipe. Sometimes I use both varieties together in this salad!
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Set large pot with lid filled with water on stove. Bring water to a boil, then reduce the heat slightly and place the trimmed asparagus pieces in the pot. Blanch the asparagus by cooking it over medium to high heat for only 4 minutes. Do not overcook!!!
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While the asparagus in cooking, fill a medium sized mixing bowl with cold ice water. After 4 minutes of cooking, pour the asparagus into a colander to drain, then immediately transfer to the cold ice water. Leave cooked asparagus in cold water for 1-2 minutes. Then drain asparagus again in colander.
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In a medium mixing bowl, gently toss the drained asparagus and tomatoes together.
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In a separate small bowl, mix the balsamic vinaigrette, dry mustard and pepper. Mix well to avoid clumps. Then drizzle over asparagus and tomatoes and mix well.
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Next, add only 1/3 cup of the crumbled feta and mix.
For aesthetic purposes, save the other 1/3 cup of feta for when you are about to serve. Sprinkle it on top and try not to mix it too much so the feta's beautiful creamy color doesn't get swallowed up by the browns of the dressing.
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Chill. Although it can be enjoyed right away, this salad tastes its best when it sits in the refrigerator for at least 1 hour before serving.
Before serving, add the remaining feta to the top of the salad.
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Store any leftovers in an airtight container in the refrigerator and enjoy within 3-5 days.
Note
To save time, I typically use Ken's Steakhouse light balsamic vinaigrette for this recipe because it tastes great. Feel free to make your own in you prefer.
I really like NatureSweet Cherubs (grape tomatoes) in this. Sometimes I will mix in some cherry tomatoes too.
When serving this salad, it is helpful to use a slotted spoon. The extra dressing and juices can stay in the serving bowl!
User Reviews
We love salads and this one sounds like a winner. I’ll be sure to add this to my list and try.
It’s one of our favorites! hope you enjoy.
We love salads and usually eat one with dinner. This sounds like a great one to try.
Thanks! It’s super easy to make.