Kalyn's Kitchen

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 Asparagus Salad with Cherry Tomatoes to make it later!

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 process shots collage

How to Make Asparagus Salad with Cherry Tomatoes, Kalamata Olives, and Feta:

(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!

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 Dressing ~ Kalyn’s Kitchen
Watermelon Cucumber Salad with Feta, Lime, and Mint ~ Comfortably Domestic

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

Asparagus Salad with Cherry Tomatoes, Kalamata Olives, and Feta

Yield 6 servings
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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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 original South Beach Diet. If you’re strictly cutting carbs you might want to use less tomatoes.

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 can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there..

Pinterest image of Asparagus Salad with Cherry Tomatoes, Kalamata Olives, and Feta

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

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

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

  3. 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.

  4. Looks delicious! I will have to try!

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

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

  7. 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!

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

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

  10. 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!

  11. 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!

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

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

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

  15. 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.

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

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

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

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

  20. 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!