This Grilled Asparagus Salad is a simple summer side that pairs perfectly with anything you grill.
How was everyone’s 4th of July? With social distancing many celebrations were lower-key this year, but I hope you still enjoyed good weather, family time, and great food. We spent time on the water and finished the day cooking on the grill—an ideal way to celebrate summer.
For me, summer is all about cooking outside. I love firing up the grill and serving simple, flavorful dishes that let fresh ingredients shine. This Grilled Asparagus Salad with tomatoes and feta is one of those dishes: bright, light, and easy to make. I tried it for the first time a few weeks ago and it quickly became a favorite.
I’m a big asparagus fan, and grilling is my preferred way to prepare it. The char adds a smoky depth that complements the crisp vegetables and the salty, tangy feta. This salad has a Mediterranean influence: grilled asparagus combined with juicy tomatoes, Kalamata olives, cucumber, and red onion, all tossed in a lemony vinaigrette and finished with crunchy pine nuts.
The result is a versatile summer salad that works well as a side for grilled meats, seafood, or as a light main for vegetarian meals. Serve it immediately after assembling to preserve the texture of the vegetables and the crunch of the pine nuts.
A Few Cook’s Notes
- I use a simple homemade lemony vinaigrette for this salad. It’s made with red wine vinegar, lemon juice, garlic, oregano, Dijon mustard, salt, pepper, and olive oil. The dressing is bright and light—perfect for summer. If you prefer convenience, a good-quality store-bought vinaigrette will also work.
- An English cucumber is my preference because its seeds are small and it has a crisp texture, but regular cucumbers are fine if that’s what you have.
- Campari tomatoes offer a nice balance of sweetness and acidity, but any ripe tomato will work.
Grill the asparagus until it is tender with light char marks, then cut it into pieces and combine it with the other salad ingredients. Toss everything with the vinaigrette so each bite is coated with flavor, and finish with feta and toasted pine nuts for texture and richness.
Grilled Asparagus Salad
Author: MaryAnn Dwyer
Servings: 6 servings
This Grilled Asparagus Salad is a simple summer side that pairs perfectly with anything you grill.
Ingredients
Vinaigrette Dressing
- 1/4 cup red wine vinegar
- 2 Tbsp. freshly squeezed lemon juice
- 2 cloves garlic, minced
- 1 tsp. dried oregano
- 1 tsp. Dijon mustard
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/2 cup olive oil
Salad
- 1 1/2 lbs. asparagus, ends trimmed
- 2 Tbsp. olive oil (for asparagus)
- Salt and pepper, to taste
- 5 Campari tomatoes, cut into wedges (or 2–3 medium tomatoes)
- 3/4 cup English cucumber, sliced into 1/4-inch rounds and halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/3 cup feta cheese, crumbled
- 1/3 cup pine nuts, toasted
Instructions
Vinaigrette Dressing
- Whisk together red wine vinegar, lemon juice, minced garlic, dried oregano, Dijon mustard, salt, and pepper. Slowly drizzle in the olive oil while whisking until the dressing is emulsified. Set aside.
Salad
- Preheat the grill and spray the grates lightly with nonstick cooking spray or brush with oil. On a baking sheet, toss the trimmed asparagus with 2 Tbsp. olive oil and a pinch of salt and pepper.
- Grill the asparagus over high heat until tender and lightly charred, about 5–6 minutes depending on thickness. Remove from the grill and let cool slightly, then cut into 2-inch pieces.
- In a large bowl, combine the grilled asparagus, tomato wedges, cucumber, red onion, olives, and crumbled feta. Toss with enough vinaigrette to coat all ingredients evenly.
- Sprinkle the salad with toasted pine nuts and serve immediately.