Asparagus Salad with Tomatoes, Olives, and Feta
This colorful Asparagus Salad with Tomatoes, Olives, and Feta is quick and delicious for a spring or summer salad. And this is a perfect low-carb salad to make for a special dinner, and everyone who likes asparagus and Greek flavors will love this recipe.
PIN the Asparagus Salad with Tomatoes to make it later!
This absolutely delicious Asparagus Salad with Tomatoes, Olives, and Feta will be perfect when you’re looking for a spring salad or an Easter side dish that will wow your family and friends! And it’s prime asparagus season right now, and everyone who likes asparagus is going to swoon over this asparagus salad recipe, so I’m recommending it for my Friday Favorites pick this week!
This recipe uses barely-cooked asparagus so it’s a good option for people who don’t love the crunch of raw asparagus. And of course an asparagus salad with tomatoes, olives, Feta Cheese, and lemon gives this recipe wonderful Greek flavors, and I used Greek Seasoning in the simple dressing to emphasize that a bit more.
I love everything about this asparagus salad recipe, and when it’s asparagus season I could eat this over and over and I’d never get tired of it. Hope you enjoy trying it if you’re also a fan of the flavors here.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)
- fresh asparagus
- cherry tomatoes
- Kalamata Olives (affiliate link), or use black olives
- Feta cheese
- fresh squeezed lemon juice, I used my fresh frozen lemon juice
- Greek Seasoning (affiliate link)
- extra-virgin Olive Oil (affiliate link)
Can you make Asparagus Salad with Tomatoes 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 follow the instructions to quickly cook some asparagus in olive oil and then turn it into this tasty asparagus salad.
Can you use regular black olives in this asparagus salad?
Kalamata olives will be more true to the Greek flavors that make this salad so good, but I know they aren’t for everyone! If you’re not a fan, you can definitely use regular black olives in this tasty salad.
Can you make Asparagus Salad with Tomatoes with larger chopped tomatoes?
I do love cherry tomatoes for salads like this, but if you have larger fresh garden tomatoes, by all means use them for this salad. If your big tomatoes are quite juicy, you might want to cut them up and them drain them in a colander before you add them to the salad.
How low in carbs is the Asparagus Salad with Tomatoes?
This tasty salad with asparagus, tomatoes, olives, Feta cheese, and a lemony Greek Dressing has only 4 net carbs per serving!
How to Make Asparagus Salad with Tomatoes, Olives, and Feta:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- 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.
- While asparagus cooks, cut the olives, cherry tomatoes, and Feta.
- Whisk together fresh squeezed lemon juice, Greek Seasoning (affiliate link), and olive oil to make the dressing.
- 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.
- Add the cherry tomatoes and Kalamata olives and the rest of the dressing and toss again.
- Gently mix in the cubes of Feta, season with a little salt and some freshly ground black pepper, and serve!
Want more recipes for Asparagus season?
If you’re a fellow asparagus fan you might want to check out Low-Carb and Keto Asparagus Recipes or Sheet Pan Meals with Asparagus. Or you can use Asparagus Recipes to see all the recipes using asparagus on my site.
Asparagus Salad with Tomatoes, Olives, and Feta
Asparagus Salad with Tomatoes, Olives, and Feta is a perfect salad if you have leftover asparagus, or quickly pan-fry some asparagus to make it! And if you're a fan of asparagus and like Greek flavors you'll probably make this asparagus salad recipe over and over!
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
- 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.
- While asparagus cooks, cut the Kalamata olives and cherry tomatoes in half and cut the Feta into small cubes.
- Whisk together fresh squeezed lemon juice, Greek Seasoning (affiliate link), and olive oil to make the dressing.
- 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.
- Add the cherry tomatoes and Kalamata olives and the rest of the dressing (or as much as you prefer) and toss again.
- 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
6Serving Size
1Amount 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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This asparagus salad with tomatoes, olives, and Feta would be a perfect side dish salad for any low-carb diet, including Keto and it’s also suitable for 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, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This tasty Greek flavored salad with asparagus and tomatoes was first posted in 2009. It was last updated with more information in 2025.
33 Comments on “Asparagus Salad with Tomatoes, Olives, and Feta”
This recipe was so delicious, couldn’t get enough of it!
I came to this recipe after leaving one that was a little more barebones, but I kept elements of it. I added baby spinach and sliced almonds, and steamed the asparagus. It would have been delicious without the changes, but I’m a lazy cook and have a steamer, and the spinach quadrupled the amount of food without needing additional dressing.
Interesting variation; glad you enjoyed the recipe!
I have always loved your recipes but this became a favorite! I’ve even thrown in some chicken to make it more of a main dish. Another awesome recipe, thank you!
I’m SO happy to hear that, and I just love hearing about recipe variations. Thank you.
How long will this last in the fridge? I’d be the only one to eat it in my house.
It’s been a while since I’ve made it, but I’d say it will be pretty good for 2 to 3 days but probably not much longer than that. You could definitely cut the recipe in half if you prefer. Hope you enjoy
I just started on the Mediterranean diet and was looking for a salad recipe to use up asparagus. I cut back on the olive oil and lemon juice in the dressing. I added spring mix with a splash of olive brine to large salad bowls and spooned the asparagus mix over the greens. I topped it off with a sprinkle of walnut pieces to give it a little crunch. Husband loved it. Delicious! Perfect of a light lunch. Thanks 🙂
So glad you enjoyed!
I cannot find a print option for your recipes now. Wanted to print out the one you sent today, & cannot find the option on this one either
Every recipe has a print option as far as I know. Possibly you are not scrolling down to the complete recipe – there is a summary of instructions and then after that the complete recipe with ingredients and instructions. Next to that large title on the right-hand side is a thumbnail photo with a dark green button that says PRINT directly under the small photo. That is the format for every recipe on the site (unless I missed some when I was converting them!)
Super flavorful! I added chicken breast to it. Yum!
Oh I like that idea! So glad you enjoyed!
The color combination is so bright and lively, which is best served this holiday season. I'll add this to my collection other than my own barbecue rib recipes . Happy New Year!:)
Very beautiful salad – I love the bright colours (and I’m with you Kalyn re: symmetrical cuts) 😀
That salad is just packed with flavour and goodness!
What a great take on a Greek salad! Whenever I make a Greek salad, I find that it tastes even better as I let the salad sit and the flavors have a chance to meld.
Looks delicious! I will have to try!
What a wonderful combination – Now that is a salad that I can really sink my fork into over and over again!
That looks really good! I would have never thought of using asparagus with all those other flavors!
This looks lovely and I just bought some great looking asparagus. I love fresh fresh salads like this and have never tried to incorporate asparagus. I will definitely have to try this!
Love the introduction of my favorite – asparagus – into a Greek style salad! Excellent!
What a gorgeous salad. I’m excited that asparagus is in season. Feta, olives and veggies. Such a treat!
You’re in the same boat as me – juggling school (only I’m in culinary school), home life, and a growing blog. As well as finding time to cook.
It’s a fun life, isn’t it?!
And, bonus, now I have a new salad recipe (everything in life is better with olives).
Cheers!
Brilliant color. This would be a perfect salad to bring to picnics and pot lucks- vegetarian and gluten-free.
Hope you can cruise through these last few weeks of mishegas. The goal is close. Hang in there!
I LOVE this salad. Looks so fresh and tasty! Your on a greek streak!
Your salads are always so colorful, fresh and full of great flavors, Kalyn! I miss asparagus already. 🙂
Joanne, must have been writing our comments at the same time, but glad you like it!
Trish, thanks.
Nate-n-Annie, I really liked this combination. Flavors were very complementary for me.
Peter, thanks! I did eat it as mu whole dinner, but at the time I was thinking it would be a great side salad.
Stefanie, I don’t especially like re-heated asparagus, which is what gave me the idea to try this.
I so love this, it combines so many of my favorite things. I will definitely be making this for lunch.
That looks delicious! I would never have thought to do that with asparagus. I’ll be giving that one a try soon!
Delicious, healthy and did I say delicious? This could dangerously become the main course.
How did the asparagus stand up to all the the other strongly flavored ingredients?
Oh my…this looks so very healthy as well as delicious! Just what I like…good hearty and healthy ‘salads’ Love it. Going to try that real soon!