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Home » Food » By Country or Region » North America » America » Greek-style Grilled Asparagus Salad with Tomatoes & Feta

Greek-style Grilled Asparagus Salad with Tomatoes & Feta

April 7, 2014 by Kimberly Killebrew · 25 Comments

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Greek salad recipe feta cheese tomatoes red onions asparagus healthy vinaigrette

This salad is so fresh and vibrant and the flavor of the grilled asparagus is out of this world!

I stopped at a favorite international grocery store in Seattle a couple of days ago 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.

*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 salad recipe asparagus tomatoes feta cheese red onions vinaigrette dressing healthy

Let’s get started!

Wash and trim that beautiful asparagus.

Greek Style Grilled Asparagus Salad with Tomatoes and Feta Cheese

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.

Grilled Asparagus Greek Salad prep 1  

Voila!  Your gorgeous, delicious grilled asparagus!  Set it aside to cool.

Greek Style Grilled Asparagus Salad with Tomatoes and Feta Cheese

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!)

Greek Style Grilled Asparagus Salad with Tomatoes and Feta Cheese

Combine all the vinaigrette ingredients and shake until emulsified.

Greek Style Grilled Asparagus Salad with Tomatoes and Feta Cheese

Roughly chop the red onions.

Greek Style Grilled Asparagus Salad with Tomatoes and Feta Cheese

Slice the cherry tomatoes in half.

Greek Style Grilled Asparagus Salad with Tomatoes and Feta Cheese

Transfer the cooled asparagus to a cutting board and cut it into 1-inch pieces.

Greek Style Grilled Asparagus Salad with Tomatoes and Feta Cheese

Place all the veggies in a mixing bowl.

Grilled Asparagus Greek Salad prep 11

Pour the vinaigrette over the vegetables and gently toss to combine.

Grilled Asparagus Greek Salad prep 12

Add the Feta cheese and very carefully stir to combine.  Let sit for 30 minutes before serving.  Transfer to a serving dish.  Best served at room temperature.

Grilled Asparagus Greek Salad prep 14

Grilled Asparagus Greek Salad 3

 

5.0 from 1 reviews
Greek-style Grilled Asparagus Salad with Tomatoes & Feta
 
Print
Prep time
10 mins
Cook time
8 mins
Total time
18 mins
 
: The Daring Gourmet, www.daringgourmet.com
Serves: 4
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
  • ¾ cup sliced red onion
  • ½ - ¾ 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 ½ teaspoon dried
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
Instructions
  1. Turn the oven on to "Broil".
  2. 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.
  3. Place the asparagus, red onion and cherry tomatoes in a large mixing bowl.
  4. To prepare the vinaigrette, combine all ingredients and shake until emulsified.
  5. 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.
  6. Serve as a side dish or as a light meal with some good crusty bread.
3.2.2310

 

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25 Comments →

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25 Responses

  1. Nancy Watson says

    March 18, 2018 at 2:24 pm

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      March 18, 2018 at 2:33 pm

      That sounds wonderful, Nancy, I’m so glad you enjoyed this and appreciate the feedback, thank you!

      Reply
  2. James Rogers says

    April 17, 2017 at 6:21 am

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      April 17, 2017 at 11:39 am

      Thanks, James, it’s one of our favorites! And pairing it with orzo and crab cakes sounds marvelous – bon appetit!

      Reply
  3. Jacoba Magrietha Meyer says

    April 3, 2016 at 2:35 am

    Asparagus in any form is always a favourite of mine. This recipe sounds delicious. Thank you

    Reply
    • Kimberly @ The Daring Gourmet says

      April 3, 2016 at 9:07 am

      Mine, too, Jacoba, it’s one of my favorite vegetables. Thank you!

      Reply
  4. Christiane - The Mom Chef says

    August 17, 2015 at 9:20 am

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      August 17, 2015 at 9:22 am

      lol, Christiane :) Yes, go rescue some, you’ll both be very happy!

      Reply
  5. veganinthefreezer says

    August 17, 2015 at 8:18 am

    What a beautiful salad! It is exactly what I like and the dressing sounds perfect.

    Reply
    • Kimberly @ The Daring Gourmet says

      August 17, 2015 at 8:31 pm

      Thank you, the dressing really makes this salad shine!

      Reply
  6. Brandon @ Kitchen Konfidence says

    August 16, 2015 at 8:51 pm

    Loving the vibrant colors and flavors here. Especially that feta :)

    Reply
    • Kimberly @ The Daring Gourmet says

      August 16, 2015 at 9:17 pm

      Thanks, Brandon, it’s a fun salad to make and eat!

      Reply
  7. Megan {Country Cleaver} says

    August 16, 2015 at 6:32 pm

    Oh I love all these colors, and that asparagus look divine!

    Reply
    • Kimberly @ The Daring Gourmet says

      August 16, 2015 at 9:19 pm

      Thanks Megan, the beautiful vibrant colors really enhance the overall eating experience!

      Reply
      • Becca says

        February 3, 2020 at 6:06 pm

        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.

        Reply
        • Kimberly @ The Daring Gourmet says

          February 3, 2020 at 6:39 pm

          Lol, Becca, that’s true! :) I’m so glad you enjoyed this salad, thank you!

          Reply
  8. Cynthia McCloud Woodman/What A Girl Eats says

    August 15, 2015 at 4:15 pm

    I love asparagus! I never thought to add it to my greek salads! Perfect!

    Reply
  9. cristina says

    August 14, 2015 at 12:39 pm

    Beautiful, healthful and packed with lotsa flavorful and good ingredients. Luv that Vinaigrette with the evoo, vineagars and mustard. Asparagus with feta – LUV. Pinned. ;)

    Reply
    • Kimberly @ The Daring Gourmet says

      August 14, 2015 at 9:33 pm

      Thanks so much, Cristina, we absolutely adore this salad!

      Reply
  10. Jennifer says

    July 7, 2015 at 12:31 pm

    Tasty! Another great one, Kimberly!! I grilled my asparagus on BBQ though. DELISH.

    Reply
    • Kimberly @ The Daring Gourmet says

      July 7, 2015 at 12:50 pm

      We love this salad, too, Jennifer! Thanks for the feedback!

      Reply
  11. Paul, Gosport, England says

    September 12, 2014 at 11:11 am

    Thankyou! Apologies for the UK wine choice, but this goes very well with a Marks & Spencer Sicilian Grillo….

    Reply
    • Kimberly @ The Daring Gourmet says

      September 12, 2014 at 12:14 pm

      No apology necessary, Paul, thank you for the suggestion and for trying this dish!

      Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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