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greek asparagus salad

(2 ratings)
Blue Ribbon Recipe by
Nick Monfire
Oak ridge, NJ

It's such a simple and easy recipe with huge flavors.

Blue Ribbon Recipe

A simple and fresh Greek asparagus salad with Mediterranean flair. Asparagus is cooked slightly but it still has a crunch. The salad is marinated so the flavors really pop. Sprinkling Green seasoning at the end brings the ingredients together and adds the final touch of Greek flavor.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 4 -6
prep time 3 Hr 20 Min
method Stove Top

Ingredients For greek asparagus salad

  • 1 lb
    fresh asparagus
  • 1 lg
    garden fresh tomato, cut into slices
  • 1/2 sm
    red onion, sliced thinly
  • 2 oz
    Feta cheese
  • 2 Tbsp
    aged balsamic vinegar
  • 3 Tbsp
    extra virgin olive oil
  • 1 pinch
    Greek seasoning or oregano
  • 15
    pitted Greek olives

How To Make greek asparagus salad

Test Kitchen Tips
We created our own Greek seasoning by combining garlic powder, oregano, dill, salt, and pepper.
  • Trimmed asparagus on a cutting board.
    Bring 2 quarts of water to a boil in a medium pot. Meanwhile, lay asparagus (keep rubberband on) down, cut 1 inch off the bottom, and discard. Then, cut the remaining asparagus into 4 equal lengths.
  • Cooking the asparagus.
    You should have 4 separate piles of asparagus. Add the bottom pile (thickest) to the boiling water for 30 seconds. Then, add the next thickest pile for 30 seconds. Then, the next thickest pile for 30 seconds, followed by the tips for 30 seconds.
  • Draining the cooked asparagus.
    Drain the asparagus in a colander. Rinse under cold water and set aside to allow further draining.
  • Balsamic vinegar, olive oil, onions, and Kalamata olives in a bowl.
    In a large bowl, mix together the balsamic vinegar, olive oil, onions, and olives.
  • Cooked asparagus and Feta added to the bowl.
    Add the cooled asparagus and Feta cheese. Mix to coat well. Refrigerate for a few hours (24 hours is best).
  • Sliced tomatoes on a plate with asparagus salad on top.
    Lay tomatoes on a plate in a circular fashion. Spoon over the asparagus salad. Sprinkle the seasoning over each salad.