This Grilled Asparagus Salad is a simple summer salad that makes a perfect side for anything you grill all season long.
How was everyone’s 4th of July? This year looked a little different for many of us, a bit more low-key, but I hope you found time for good weather, family, and tasty food. We spent a relaxing day on the water and finished it off with favorites from the grill.
There’s nothing better than hanging out in the yard with family and grilling our summer favorites. I made this Grilled Asparagus Salad with tomatoes and feta a few weeks ago, and it was an instant favorite—simple, fresh, and perfect for warm-weather meals.
I love asparagus, and grilling brings out its best flavor. This salad leans Mediterranean: grilled asparagus combined with tomatoes, Kalamata olives, cucumber, red onion, and crumbled feta, all tossed in a light lemony vinaigrette and finished with crunchy pine nuts.
This is a summer salad winner—bright, easy to make, and great alongside anything off the grill. Enjoy!
A few cook’s notes for Grilled Asparagus Salad:
I use a light, lemony homemade vinaigrette made from a few simple ingredients, but a store-bought light vinaigrette works fine if you prefer convenience. An English cucumber is my choice because its seeds are smaller, but regular cucumbers are fine too. I used Campari tomatoes, though you can substitute your favorite variety.
Grilled Asparagus Salad
MaryAnn Dwyer
6
servings
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 freshly ground black pepper
- 1/2 cup olive oil
Salad
- 1 1/2 lbs. asparagus, ends trimmed
- 2 Tbsp. olive oil
- salt and pepper to taste
- 5 Campari tomatoes, cut into wedges
- 3/4 cup English cucumber, sliced 1/4-inch 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
Instructions
Vinaigrette Dressing
-
Whisk together the first seven ingredients. Slowly drizzle in the olive oil while whisking until well combined. Set aside.
Salad
-
Place the asparagus on a baking sheet and toss with olive oil, salt, and pepper. Spray the grill with nonstick cooking spray and place the asparagus over high heat. Grill until tender and lightly charred, about 5–6 minutes. Remove and let cool slightly, then cut into 2-inch pieces.
In a large bowl, combine the grilled asparagus with the tomatoes, cucumber, red onion, olives, and feta. Toss with enough vinaigrette to coat all ingredients. Sprinkle with pine nuts and serve immediately.