This Asparagus and Tomato Salad with Feta recipe celebrates summer with lots of cherry tomatoes, fresh blanched asparagus, summer herbs, salty feta cheese, and a bright vinaigrette. This easy salad recipe can be ready in less than 20 minutes and is naturally low carb and gluten-free!
Asparagus and Tomato Salad with Feta
If you like fresh summer tomatoes, this Asparagus and Tomato Salad is for you.
I love this time of year for many reasons including the abundance of fresh cherry tomatoes that show up everywhere from the grocery to my garden. Even with my green thumb, I've never had much luck growing large tomatoes, but I'm pretty proficient at growing more gorgeous little cherry tomatoes than I can eat.
This Asparagus Tomato Salad is the perfect way to use up a bunch of them! This recipe uses several packages (or cups,) plus fresh asparagus and fresh summer herbs. It all comes together with a light white wine vinegar dressing.
The flavors in this easy summer salad really burst! The rich asparagus pair perfectly with sweet tomatoes, herbs, and salty feta cheese. The no-fuss dressing is just olive oil, white wine vinegar, and a touch of garlic powder. This salad really is what summer eating is all about.
Why You'll Love this Asparagus Tomato Salad...
You are going to love this Asparagus Tomato Salad because it's such a simple and versatile side dish. It comes together in less than 20 minutes and works equally well for a side dish for a weekday dinner or a simple, yet showstopping dish to serve or bring to a cookout.
I made my version of this classic salad with heirloom cherry tomatoes in a variety of colors like red, yellow, and purple. I'm able to find them at my grocery store pretty often, but if you can't, and red cherry tomato will work too.
This colorful salad not only tastes like a dream but is super healthy for you too. Tomatoes are packed with vitamin C, A, and K. They are also known to be full of lycopene which is good for heart health and can reduce your risk of stroke. Asparagus is also another super healthy food that's full of vitamin A, C, and K and known for having fiber and folate.
When I say to eat the rainbow, this salad is the perfect place to start!
Here's what you will need to make my Asparagus and Tomato Salad...
- Tomatoes: I love using heirloom rainbow tomatoes for this recipe but feel free to use any cherry tomatoes you have on hand. This is a great recipe to use a bunch of them! I decided to leave them whole for the photos, but you can also cut them in half if you prefer.
- Asparagus: Tender and thin asparagus works best for this recipe. You will need to blanch the asparagus to make it easier to eat raw. I explain how to do that below.
- Crumbled Feta: You can use either full or low-fat feta in this recipe depending on your dietary preferences.
- Lemon: Lemon brightens up the dressing and brings out the flavor in the fresh vegetables.
- White Wine Vinegar: You can use balsamic vinegar, but I light the clean color and brightness of the white wine vinegar for this recipe. This White Wine Vinegar is one of my favorites.
- Olive Oil: When making my own salad dressings like this I like to use a nice rich, Extra Virgin Olive Oil.
- Garlic Powder: You could use fresh chopped garlic, but I like the lighter flavor of the powder and the even distribution it gives you in the dressing.
- Fresh Herbs: You can use your favorite fresh herbs for this recipe. I like basil and a bit of parsley that I grow in my Herb Tower.
- Salt and Pepper: You'll add salt and pepper to taste. I think fresh cracked black pepper and sea salt is the best choice for this Asparagus and Tomato Salad.
How to Make Asparagus and Tomato Salad
How to prepare (blanch) the asparagus:
The first thing you will need to do to prepare this Asparagus and Tomato Salad is to blanch the asparagus. It's actually really simple to do!
First, bring a large pot of salted water to a boil. While that's boiling, prepare a large bowl with ice water. Next cut off the woody ends of the asparagus.
Once the water is boiling drop the asparagus in the water. Allow it to boil for 2 minutes for thin asparagus and up to 4 minutes for very thick asparagus. It will turn a very bright green color. It will not be fully cooked, just slightly tender.
Remove the asparagus from the boiling water and drop it in the ice bath to stop the cooking.
Once the asparagus is cooled, cut it into 2-inch pieces.
How can you tell if the asparagus is done?
The best way to tell if the asparagus is done is to actually set a timer and only allow it to cook for 2-4 minutes depending on the thickness. You only want to blanch the asparagus, not fully cook it. It should still be very bright green and crisp.
How to prepare the dressing:
I like to prepare the dressing for this Asparagus and Tomato Salad right in the same large bowl I'm making the salad in. Before I add the veggies, I'll whisk together the lemon, olive oil, white wine vinegar, and garlic powder. I'll add some salt and pepper to taste before whisking it together.
That means I can just add the rest of my veggies for the salad on top without leaving myself with another bowl to clean.
How to prepare the salad:
To prepare the rest of the Asparagus and Tomato Salad I just add the cut asparagus, tomatoes, feta, and fresh herbs to the same bowl I made the dressing in. I'll toss it all together and adjust the salt and pepper if necessary.
Asparagus and Tomato Salad Variations & FAQ
How do I store this salad?
I do think this salad is best enjoyed fresh however you can store this salad in an airtight container in the fridge for 3-5 days.
Can this be made in advance?
You can make this in advance but if I was serving it, I'd probably blanch and cut the asparagus, cut the herbs and make the dressing ahead of time. I'd then toss together it all together right before I when I was ready to serve it so the tomatoes wouldn't have to sit in the fridge.
This Asparagus Tomato Salad is Perfect for Summer!
You can't get more of a perfect summer recipe than my Asparagus Tomato Salad. This delightful and simple dish will shine at your weekday dinner or cookout! It looks impressive but it will be our secret that it comes together in less than 20 minutes with just a handful of simple ingredients.
I hope you enjoy it as much as my family does.
Serve it with:
- Grilled Lemon Shrimp Kabobs
- Shrimp Burgers with Mango Salsa
- Broccoli Quinoa Chickpea Patties
- Balsamic-Glazed Salmon
- The Best Portobello Mushroom Burger
- Spinach and Goat Cheese Stuffed Portobello Mushrooms
- Caprese Stuffed Portobello Mushrooms
More Healthy Summer Salads with Cherry Tomatoes:
- Marinated Cherry Tomatoes
- Tomato, Cucumber and Avocado Salad
- 4 Ingredient Caprese Pasta Salad
- Blueberry Caprese Salad
- Shrimp Avocado Tomato Salad
- Mediterranean Chickpea Salad
Asparagus and Tomato Salad
- 2 bunches asparagus
- 20 ounces cherry tomatoes
- ½ cup crumbled feta
- 1 lemon, juiced
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- ¼ teaspoon garlic powder
- 2 tablespoons fresh chopped herbs
- salt and pepper, to taste
- Remove the woody ends from the asparagus.
- Blanch the asparagus by dunking it in boiling water for 2 - 3 minutes. Submerge the asparagus in cold water to stop the cooking. Once cooled, cut the asparagus into two-inch pieces.
- Whisk together the dressing by putting the lemon, olive oil, white wine vinegar, garlic powder, and fresh herbs.
- Toss the tomatoes, cut asparagus, feta and dressing together in a bowl.
- Serve room temperature.
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