Craving a fresh, vibrant salad that's ready in minutes? This Asparagus and Tomato Salad with Feta is the perfect solution! It's packed with flavor, bursting with spring colors, and incredibly easy to make. Plus, the tangy balsamic dressing and creamy feta will have you coming back for more. The tarragon gives it a welcome hint of licorice that makes this salad unique and unlike any asparagus dish you've ever had. It can be eaten cold, warm, or hot.
Asparagus is popular in the spring, especially around Easter, and in the summer as well. Its peak season is April, but you'll find it at farmer's markets from February well into June. This is a great vegetable side dish that pairs perfectly with my Easter Picnic Ham, Old Fashioned Scalloped Potatoes, and Easter Swiss Roll, as well as Easter Punch. If you are looking for unique asparagus recipes, you'll love this easy summer salad! It's a tasty side dish for any holiday meal, special occasion, date night, or dinner party!
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🥘Ingredient Notes
You will need the following ingredients for this asparagus and tomato salad recipe:
- Balsamic vinegar. Use a good quality balsamic vinegar - it makes all the difference! (see explanation in the Top tip below)
- Freshly chopped parsley. This makes a big difference in the 'fresh' taste of this salad.
- Feta cheese. I use light feta cheese to keep the fat and calories down.
*Please see recipe card for full list of ingredients and quantities
📖Variations & Substitutions
- Tomatoes- you could use cherry tomatoes instead of grape tomatoes
- Asparagus -you could use grilled or oven-roasted asparagus instead of steamed
- Tarragon- fresh tarragon is ideal, but you can use dried (as I did). I could not find fresh tarragon where I live this time of year
- Feta cheese - you can use regular, light, or fat-free feta or use goat cheese. For a tangier flavor, substitute crumbled goat cheese for feta. The creamy texture complements the asparagus and tomatoes beautifully.
- Add-ins- you could also sprinkle on a little parmesan cheese and/or add red onions
Top Tip
Balsamic Vinegar of Modena
Having quality balsamic vinegar is pretty important, especially if it's the star of the show! And if you've ever had the misfortune of consuming balsamic vinegar that's not good quality, between the bitterness and gagging, you'll know exactly what I'm talking about. My favorite balsamic vinegar discovery is Kirkland Signature Balsamic Vinegar of Modena! I actually found this by chance, shopping at Costco, and was pleasantly surprised at how smooth it is. It's definitely the best balsamic vinegar!
Then, when I was researching balsamic vinegar for an article, I came across a taste test of "economical" balsamic vinegar, where Kirkland came out in FIRST PLACE! Several judges concurred that the aroma was the most interesting, with a hint of wood, and it had the most viscosity and the best sweet-to-sour balance.
One panelist said it was “brighter on the palate," and another said they could detect hints of cherries on the nose. Several judges said that it had the most pleasing finish. In sum, "it has an excellent sweet-to-sour balance and pleasing finish, especially for its price point." I'd definitely agree with that! You can read more about the balsamic vinegar taste test HERE. Try it with this Onion and Olive Bread Machine recipe, dipped in this balsamic vinegar and oil!
So, if you're not up to paying $75+ for a bottle of top-notch balsamic vinegar aged 12+ years, then I think you'll be pretty happy with the Kirkland brand (this $21 bottle will last you a very long time).
🔪How to Make Asparagus Feta Tomato Salad
Snap off the woody ends of asparagus where they naturally break when you bend them (see Video) or cut them off with a knife.
Boil water in a large pot or saucepan with steamer, then reduce to simmer, add asparagus, cover with lid, and steam asparagus until tender (about 8-15 minutes) *This will depend on your preference (how you like it cooked).
The asparagus is ready when it's bright green and easily pierced with a fork. * I steamed mine for 13 minutes
Troubleshooting tip: If your asparagus is still too firm, steam it for another minute or two
SEE VIDEO (below): How to cook asparagus (with and without a steamer)
Use tongs to remove asparagus
In a small bowl, whisk balsamic vinegar, oil, red wine, dijon mustard, salt, and pepper together.
Cover and set aside until ready to use.
Arrange cooked asparagus and tomatoes on a large platter.
Sprinkle with feta cheese, green onion, and parsley.
Drizzle with ½ the dressing and serve the remainder on the side. *Can be served warm, room temperature, or chilled.
🎥 Video
VIDEO: How to cook asparagus (grilling steaming and microwave)
Expert Recipe Tips
- Selecting Fresh Asparagus. Look for firm, bright green stalks with tightly closed tips. Avoid limp or wilted asparagus. Thicker stalks tend to be more fibrous, while thinner stalks cook faster and have a more tender texture.
- How to Trim Asparagus Easily. Snap off the woody ends where they naturally break, or trim about 1–2 inches off the bottom with a knife.
- Controlling the Texture of Asparagus. For a crisp-tender texture, steam asparagus for 8–10 minutes. For a softer texture, steam for 12–15 minutes. Always check doneness with a fork—if it pierces easily, it’s ready!
- Enhancing the Flavor. Roasting or grilling the asparagus instead of steaming it will add a slight smokiness. If using dried tarragon, rub it between your fingers before adding it to release its flavor.
- Best Way to Serve. This salad tastes great warm, but letting it sit for 10–15 minutes allows the flavors to meld. For a refreshing cold salad, refrigerate it for at least 30 minutes before serving.
- Storing for Freshness. Store leftovers in an airtight container for up to 4 days. To prevent the feta from getting soggy, add it just before serving.
🥗 What to serve with Asparagus Feta Tomato Salad
This Asparagus tomato salad recipe pairs well with roasted or grilled meat, such as my Air Fryer Roast Chicken or this BBQ Beer Butt Chicken with Onion Soup Mix Baked Potatoes and Strawberry Jello Angel Food Cake Dessert (shown).
🌡️Storage
Store this asparagus and tomato salad in an airtight container for up to 4 days.
It does not stand up well to freezing.
👪 Serving Size
This asparagus and tomato recipe makes 8 servings. However, you can half, double or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
This asparagus salad recipe is Weight Watchers friendly @ 3 WW points with the dressing and using light feta cheese. You can reduce the points by using less dressing and fat-free feta cheese. This is also ideal for anyone following a low-carb diet.
❔ Recipe FAQs
You can steam asparagus in the microwave if you don't have a steamer. SEE VIDEO (above). Alternatively, you can place the asparagus in a heatproof colander or strainer over a pot of simmering water and cover it with a lid.
Yes! You can prepare the asparagus, tomatoes, and dressing in advance. Store them separately in the fridge, and assemble the salad just before serving to keep it fresh.
This salad is versatile and can be served warm, at room temperature, or chilled—whichever you prefer!
Absolutely! Grilling or roasting the asparagus adds a delicious smoky flavor. To grill, toss with a little olive oil and cook over medium heat for 3–5 minutes. To roast, bake at 400°F (200°C) for 10–15 minutes.
If you're looking for healthy recipes and an easy side dish that screams 'SPRING' give this one a try!
And if you're interested in more spring and summer salad recipes, check out my Strawberry Spinach Pecan Salad!
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🥗 More Side Dishes
📋 Steamed Asparagus and Tomato Salad (with feta) recipe
Ingredients
- 1 tbsp balsamic vinegar
- 1 tablespoon red wine vinegar
- 2 teaspoon Dijon mustard
- ⅛ tsp salt
- ⅛ teaspoon black pepper
- ¼ cup olive oil
- 2 tablespoon freshly chopped parsley
- 1 teaspoon dried tarragon *use 1 tablespoon if using fresh
- 2 lbs asparagus, trimmed - 2 bunches
- 3 green onions, chopped
- 1 pint grape tomatoes cut in half
- ¾ cup feta cheese crumbled * I use light
Instructions
- Snap off the woody ends of asparagus where they naturally break when you bend them (see Video) or cut them off with a knife.
- Boil water, then reduce to simmer, add asparagus, cover pot and steam asparagus until tender (about 8-15 minutes) *This will depend on your preference (how you like it cooked). I steamed mine for 13 minutes*the time will depend on how you like it cooked - I steamed mine for 13 minutes. Just keep checking it until it's cooked to your likingThe asparagus is ready when it's bright green and easily pierced with a fork. * I steamed mine for 13 minutesTroubleshooting tip: If your asparagus is still too firm, steam it for another minute or two
- In a small bowl, whisk balsamic vinegar, oil, red wine, Dijon mustard, tarragon, salt and pepper together.
- Arrange asparagus tomatoes on a large platter
- Add feta, green onion and parsley.
- Drizzle with ½ the dressing and serve with remaining salad dressing. Can be served warm, room temperature or cold. *I prefer to eat this as a cold asparagus salad
Notes
-
- Selecting Fresh Asparagus. Look for firm, bright green stalks with tightly closed tips. Avoid limp or wilted asparagus. Thicker stalks tend to be more fibrous, while thinner stalks cook faster and have a more tender texture.
-
- How to Trim Asparagus Easily. Snap off the woody ends where they naturally break, or trim about 1–2 inches off the bottom with a knife.
-
- Controlling the Texture of Asparagus. For a crisp-tender texture, steam asparagus for 8–10 minutes. For a softer texture, steam for 12–15 minutes. Always check doneness with a fork—if it pierces easily, it’s ready!
-
- Enhancing the Flavor. Roasting or grilling the asparagus instead of steaming it will add a slight smokiness. If using dried tarragon, rub it between your fingers before adding it to release its flavor.
-
- Best Way to Serve. This salad tastes great warm, but letting it sit for 10–15 minutes allows the flavors to meld. For a refreshing cold salad, refrigerate it for at least 30 minutes before serving.
-
- Storing for Freshness. Store leftovers in an airtight container for up to 4 days. To prevent the feta from getting soggy, add it just before serving.
Terri Gilson
This Asparagus and Tomato Salad is such a simple combination, but the flavors are incredible. The creamy feta and fresh herbs complement the asparagus perfectly, and the tarragon adds this unexpected hint of licorice that really makes it special.
I love how versatile it is - you can enjoy it cold, warm, or hot. It's become my go-to side dish for spring meals, and the best part is how quick and easy it is to throw together!