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Asparagus Salad with Cherry Tomatoes, Kalamata Olives, and Feta

Asparagus Salad with Cherry Tomatoes, Kalamata Olives, and Feta is quick and delicious, and it’s low-carb, Keto, low-glycemic, gluten-free, and South Beach Diet friendly. Use the Diet-Type Index to find more recipes like this one.

Click to PIN Asparagus Salad with Cherry Tomatoes, Kalamata Olives, and Feta!

Asparagus Salad with Cherry Tomatoes, Kalamata Olives, and Feta found on KalynsKitchen.com

It’s Memorial Day weekend and I’m not doing much blogging, but I thought I’d take a quick minute to update the photos for this 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.

I first made this salad back in 2009 (!) when I was living through house renovations and also packing up my classroom after 30 years (!!) of teaching, so I hope that helps you realize that this is a pretty easy recipe. You can make it 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. And if Kalamata olives are not a winner at your house, you can definitely use regular black olives to make this tasty salad.

And Happy Memorial Day Weekend everyone! I hope you’re enjoying some quality time with people you love!


Asparagus Salad with Cherry Tomatoes, Kalamata Olives, and Feta found on KalynsKitchen.com

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 Kalamata olives, cherry tomatoes, and Feta. Whisk together fresh squeezed lemon juice, Greek Seasoning, and olive oil to make the dressing. Put the hot asparagus into a bowl and let it cool for a few minutes.

Asparagus Salad with Cherry Tomatoes, Kalamata Olives, and Feta found on KalynsKitchen.com

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!

Asparagus Salad with Cherry Tomatoes, Kalamata Olives, and Feta found on KalynsKitchen.com

I could make a meal out of this Asparagus Salad with Cherry Tomatoes, Kalamata Olives, and Feta on a warm evening; enjoy!

More Tasty Salads with Feta Cheese:

25 Favorite Amazing Salads with Feta Cheese ~ Kalyn’s Kitchen
Greek Salad with Crispy Feta ~ A Beautiful Plate
American Greek Salad (with lettuce) ~ Kalyn’s Kitchen
Quinoa Greek Salad with Tomatoes, Cucumbers, and Feta ~ Cookin’ Canuck
Cucumber and Radish Salad with Feta, Red Wine Vinegar, and Buttermilk Dressing ~ Kalyn’s Kitchen
Watermelon Cucumber Salad with Feta, Lime, and Mint ~ Comfortably Domestic

Asparagus Salad with Cherry Tomatoes, Kalamata Olives, and Feta

This 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 or regular black olives, cut in half lengthwise (more or less to taste)
  • 1/2 cup Feta cheese, cut into small cubes (I used my favorite Feta)

Dressing Ingredients:

  • 2 T fresh squeezed lemon juice
  • 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

Directions:

  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, 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.
  5. 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.
  6. Gently mix in the cubes of Feta, season with a little salt and some freshly ground black pepper, and serve!

This recipe was created by Kalyn when she had leftover asparagus in the fridge and no time to cook.

All images and text ©

Asparagus Salad with Cherry Tomatoes, Kalamata Olives, and Feta found on KalynsKitchen.com

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 any phase of the South Beach Diet. If you’re strictly cutting carbs you might want to use less tomatoes.

Find More Recipes Like This One:
Use the Diet Type Index to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Asparagus Salad with Cherry Tomatoes, Kalamata Olives, and Feta found on KalynsKitchen.com

 

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21 comments on “Asparagus Salad with Cherry Tomatoes, Kalamata Olives, and Feta”

  1. 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!

  2. How did the asparagus stand up to all the the other strongly flavored ingredients?

  3. Delicious, healthy and did I say delicious? This could dangerously become the main course.

  4. That looks delicious! I would never have thought to do that with asparagus. I’ll be giving that one a try soon!

  5. I so love this, it combines so many of my favorite things. I will definitely be making this for lunch.

  6. 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.

  7. Joanne, must have been writing our comments at the same time, but glad you like it!

  8. Your salads are always so colorful, fresh and full of great flavors, Kalyn! I miss asparagus already. 🙂

  9. I LOVE this salad. Looks so fresh and tasty! Your on a greek streak!

  10. 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!

  11. 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!

  12. What a gorgeous salad. I’m excited that asparagus is in season. Feta, olives and veggies. Such a treat!

  13. Love the introduction of my favorite – asparagus – into a Greek style salad! Excellent!

  14. 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!

  15. That looks really good! I would have never thought of using asparagus with all those other flavors!

  16. What a wonderful combination – Now that is a salad that I can really sink my fork into over and over again!

  17. Looks delicious! I will have to try!

  18. 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.

  19. That salad is just packed with flavour and goodness!

  20. Very beautiful salad – I love the bright colours (and I’m with you Kalyn re: symmetrical cuts) 😀

  21. 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!:)

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