Asparagus Salad with Cherry Tomatoes, Kalamata Olives, and Feta

This colorful Asparagus Salad with Cherry Tomatoes, Kalamata Olives, and Feta is quick and delicious for a spring or summer salad.

PIN the Asparagus Salad to make it later!

Today I’m excited to be updating the photos for this absolutely delicious Asparagus Salad with Cherry Tomatoes, Kalamata Olives, and Feta. If you’re looking for a new salad idea for a weekend barbecue, this is a delicious option. And everyone who likes asparagus is going to swoon over this Asparagus Salad!

This salad uses barely-cooked asparagus so it’s a good option for people who don’t love the crunch of raw asparagus. And of course the use of tomatoes, Kalamata olives, Feta Cheese, and lemon gives this asparagus salad Greek flavors, and I used Greek Seasoning in the simple dressing to emphasize that a bit more. I could make a meal out of this salad with asparagus, cherry tomatoes, olives, and Feta on a warm spring or summer evening; enjoy!

What ingredients do you need for this recipe?

• fresh asparagus
• cherry tomatoes
• Kalamata olives, or use regular black olives
• Feta cheese
• fresh squeezed lemon juice, I used my fresh frozen lemon juice
• Greek Seasoning (affiliate link)
• extra-virgin olive oil

Can you make the asparagus salad with leftover asparagus?

You can make this salad with leftover asparagus if you’re lucky enough to end up with some, but if leftover asparagus is a pipe dream for you, just quickly cook some asparagus in olive oil and then turn it into this tasty salad.

Can you use regular black olives?

If you’re not a fan of the slightly bitter flavor of Kalamata olives you can use regular black olives in this tasty salad.

Want more ideas for salads with asparagus?

If you’re a fan of asparagus and want more ideas for using it in a salad, check out Salmon and Asparagus Salad, Asparagus and Tomato Salad with Hearts of Palm, and Asparagus and Radish Salad with Feta!

How to Make this Asparagus Salad:

(Scroll down for complete recipe with nutritional information.)

1. Cut the asparagus into short pieces, then heat the 2 tsp. olive oil in a large frying pan and cook the asparagus 4-5 minutes, or until it’s as tender-crisp as you like it.
2. While asparagus cooks, cut the Kalamata olives, cherry tomatoes, and Feta.
3. Whisk together fresh squeezed lemon juice, Greek Seasoning (affiliate link), and olive oil to make the dressing.
4. Put the hot asparagus into a bowl and let it cool for a few minutes. When the asparagus has cooled about 10 minutes, toss with half the dressing.
5. Add the cherry tomatoes and Kalamata olives and the rest of the dressing and toss again.
6. Gently mix in the cubes of Feta, season with a little salt and some freshly ground black pepper, and serve

More Tasty Salads with Feta Cheese:

• Low-Carb and Keto Salads with Feta Cheese
• American Greek Salad (with lettuce)
• Cucumber and Radish Salad with Feta Dressing

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Yield: 6 servings

Asparagus Salad with Cherry Tomatoes, Kalamata Olives, and Feta

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Asparagus Salad with Cherry Tomatoes, Kalamata Olives, and Feta is a perfect salad if you have leftover asparagus, or quickly pan-fry some asparagus to make it!

Ingredients

Ingredients:

• 1 lb. fresh asparagus, cut into short diagonal pieces
• 2 cups cherry tomatoes, cut lengthwise into halves
• 3/4 cup Kalamata olives, cut in half lengthwise (see notes)
• 1/2 cup Feta cheese, cut into small cubes

Dressing Ingredients:

• 2 T fresh squeezed lemon juice (see notes)
• 1 tsp. Greek seasoning (Greek seasoning has salt, oregano, garlic, lemon, black pepper, and marjoram. You can substitute a pinch of whichever you have of those spices if you don't have any Greek Seasoning.)
• 1/4 cup extra-virgin olive oil

Instructions

1. Cut the asparagus into short diagonal pieces, then heat the 2 tsp. olive oil in a large frying pan and cook the asparagus 4-5 minutes, or until it's as tender-crisp as you like it.
2. While asparagus cooks, cut the Kalamata olives and cherry tomatoes in half and cut the Feta into small cubes.
3. Whisk together fresh squeezed lemon juice, Greek Seasoning (affiliate link), and olive oil to make the dressing.
4. When it's done to your liking, put the hot asparagus into a bowl and let it cool for a few minutes. When the asparagus has cooled about 10 minutes, toss with about about half the dressing.
5. Add the cherry tomatoes and Kalamata olives and the rest of the dressing (or as much as you prefer) and toss again.
6. Gently mix in the cubes of Feta, season with a little salt and some freshly ground black pepper, and serve!

Notes

I used my fresh-frozen lemon juice for this recipe. Use more or less olives to taste. Regular black olives are also fine for this salad.

This recipe was created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 175Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 11mgSodium: 485mgCarbohydrates: 7gFiber: 3gSugar: 3gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This is a great salad or side dish for any low-glycemic or low-carb diet, including Keto and any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Salad Recipes to find more salads like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, or on Instagram to see all the good recipes I’m sharing there.

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