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!

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!

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

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!
7. 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

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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?

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

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