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+ servings

Asparagus and Tomato Salad

Julie Wunder
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!
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Appetizer, Salad
Servings 6
Calories 122 kcal


  • 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.


Store in an airtight container in the fridge for up to three days.


Calories: 122kcalCarbohydrates: 12gProtein: 7gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 7mgSodium: 126mgPotassium: 537mgFiber: 4gSugar: 6gVitamin A: 1600IUVitamin C: 40mgCalcium: 52mgIron: 4mg
Keyword Asparagus and Tomato Salad
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