Greek Grilled Asparagus Salad
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A deliciously fresh, vibrant, flavorful salad, this Greek Grilled Asparagus Salad recipe is sure to become a favorite! Featuring grilled asparagus, feta cheese, red onions and cherry tomatoes. It’s simply fabulous!
Greek Grilled Asparagus Salad
This salad is so fresh and vibrant and the flavor of the grilled asparagus is out of this world! I published this recipe in 2014 and it has remained a solid favorite. And so, back to 2014……
I stopped at a favorite international grocery store in Seattle to pick up some fresh Feta cheese. When I asked for some domestic Feta the man behind the deli counter looked at me like I was crazy. Actually, it was more like a look of pity. “This American cow’s milk stuff is nothing more than glorified pressed cottage cheese.” And when you think about it, he’s kinda right. He recommended I try the Bulgarian sheep’s milk Feta. I squirmed a bit and told him I wasn’t a huge sheep product fan. He convinced me to try some and I did. And my taste buds and tummy clapped their hands with approval (well, figuratively speaking, of course). So I had him bundle me up a pound of fresh sheep Feta with some extra brine and took it home with me along with a few other goodies (including German almond paste/marzipan and some imported Italian tomatoes…some great recipes coming up!
When I got home I debated what to make with this wonderful Feta. I opened my fridge and saw some beautiful red and yellow cherry tomatoes and cucumbers. At first I thought I’d make a standard Greek salad and headed to the pantry to get some red onions. But when I opened my fridge again to grab the cherry tomatoes and cucumbers, I thought I heard a lonely little voice coming from the crisper. I opened the drawer and saw a lovely bunch of asparagus, its sad little voice beckoning, “Choose me…choose me….” With a compassionate heart, I put the cucumbers back and grabbed the asparagus. I contemplated how I would incorporate it into my salad. It would need to be cooked to go in this otherwise raw salad, but steaming it seemed too boring. And then the little asparagus voice say, “Grill me…grill me….” And so I obeyed. And boy was the asparagus right!
*Note to self: Always listen to the asparagus. It knows what it’s talking about.
*Further reminder to self: It always pays to be compassionate.
This salad is quick to make, visually beautiful, and fabulously delicious! Enjoy it as a side dish or as a light meal with some good crusty bread.
Greek Grilled Asparagus Salad Recipe
Let’s get started!
Spread the asparagus out on a lined cookie sheet. Drizzle with olive oil and sprinkle lightly with salt and freshly ground black pepper. Toss to coat and spared the asparagus out in a single layer if possible.
Set the oven to “Broil” and grill for 7-8 minutes (depending on the thickness of the asparagus), or until lightly browned, tossing once or twice.
Voila! Your gorgeous, delicious grilled asparagus! Set it aside to cool.
Meanwhile, prepare the vinaigrette. You can use whichever herbs you prefer. I prefer rosemary in this particular salad. But the second time I made it (the very next day – yes, it’s that good and we had my family over to enjoy it) I added some fresh thyme and oregano (because the oregano is already taking over my garden and needed to be trimmed back!)
Combine all the vinaigrette ingredients and shake until emulsified.
Transfer the cooled asparagus to a cutting board and cut it into 1-inch pieces.
Place all the veggies in a mixing bowl.
Pour the vinaigrette over the vegetables and gently toss to combine.
Add the Feta cheese and very carefully stir to combine.
Let sit for at least 30 minutes before serving.
Transfer to a serving dish. Best served at room temperature.
Enjoy!
For more asparagus recipe be sure to try my:
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Greek Grilled Asparagus Salad
Ingredients
- 1 bunch asparagus , washed and trimmed
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 1 pint cherry tomatoes , use red and yellow for more color if you can find them, cut in half
- 3/4 cup sliced red onion
- 1/2 – 3/4 cup diced Feta cheese
- For the Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Turn the oven on to "Broil".Spread the asparagus out on a lined baking sheet and drizzle with the olive oil, then sprinkle with a little salt and freshly ground black pepper. Toss to coat and spread the asparagus out in a single layer. Roast for 6-8 minutes (depending on thickness) or until the asparagus is lightly browned, tossing once or twice. Remove from oven and set aside to cool. Once cooled, transfer to a cutting board and cut into 1-inch pieces.To prepare the vinaigrette, combine all ingredients and shake until emulsified.
- Place the cooled asparagus, red onion and cherry tomatoes in a large mixing bowl. Pour the vinaigrette over the vegetables and gently toss to combine. Add the Feta cheese and very carefully stir to combine. Let sit for at least 30 minutes before serving. If serving later, refrigerate. Best served at room temperature.Serve as a side dish or as a light meal with some good crusty bread.
Nutrition
Originally published on The Daring Gourmet April 7, 2014
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
This was the perfect salad to take to an Easter meal to accompany roasted lamb, but will become a favorite at many meals. I made the recipe as written (but doubled) using fresh rosemary and Greek feta. The balance of ingredients was delicious, easy to prepare, and a great side to take along as it doesn’t need to be heated. I did refrigerate ahead of time and in the future will try to make a day ahead so flavors can blend a bit more. The little that was left over is even better the day after! Also had a request for the recipe–always a good sign.
I’m so glad you made and enjoyed this salad, MaryO, thank you very much for the positive feedback! <3
We love this beautiful salad! I served this with some rockfish (aka striped bass) broiled with lemon, garlic, and olive oil and a medley of roasted vegetables. I will definitely be making this again.
That sounds wonderful, Nancy, I’m so glad you enjoyed this and appreciate the feedback, thank you!
Looks delish! I was looking up which veggies are currently “In season” here in NJ,and asparagus popped up. I CAN’T WAIT to try this! Gonna add some boiled orzo,and enjoy with crab cakes.
Thank you for saving the day with this light and healthy recipe.
Thanks, James, it’s one of our favorites! And pairing it with orzo and crab cakes sounds marvelous – bon appetit!
Asparagus in any form is always a favourite of mine. This recipe sounds delicious. Thank you
Mine, too, Jacoba, it’s one of my favorite vegetables. Thank you!
Thank you so much for being compassionate and paying heed to the asparagus! You definitely came up with a winner here. I might just have to go rescue a batch of the stuff from the grocery store!
lol, Christiane :) Yes, go rescue some, you’ll both be very happy!
What a beautiful salad! It is exactly what I like and the dressing sounds perfect.
Thank you, the dressing really makes this salad shine!
Loving the vibrant colors and flavors here. Especially that feta :)
Thanks, Brandon, it’s a fun salad to make and eat!
Oh I love all these colors, and that asparagus look divine!
Thanks Megan, the beautiful vibrant colors really enhance the overall eating experience!
Another delicious dish! Thanks so much for sharing. Just want to note that I wasn’t able to scare up sheeps-milk feta my small Midwestern city, but I feel that if you can get the cheese in a block instead of pre-crumbled, you’re headed in the right direction.
Lol, Becca, that’s true! :) I’m so glad you enjoyed this salad, thank you!
I love asparagus! I never thought to add it to my greek salads! Perfect!
Beautiful, healthful and packed with lotsa flavorful and good ingredients. Luv that Vinaigrette with the evoo, vineagars and mustard. Asparagus with feta – LUV. Pinned. ;)
Thanks so much, Cristina, we absolutely adore this salad!
Tasty! Another great one, Kimberly!! I grilled my asparagus on BBQ though. DELISH.
We love this salad, too, Jennifer! Thanks for the feedback!
Thankyou! Apologies for the UK wine choice, but this goes very well with a Marks & Spencer Sicilian Grillo….
No apology necessary, Paul, thank you for the suggestion and for trying this dish!
Greek-style Grilled Asparagus Salad with Tomatoes & Feta. Fresh, vibrant, delicious! http://t.co/ttGGlXjppv