Best 11 Grilled Asparagus And Tomato Salad With Feta Recipes

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Unleash a symphony of flavors with our Grilled Asparagus and Tomato Salad with Feta, a tantalizing dish that bursts with freshness and tang. This vegetarian delight features crisp asparagus spears and juicy tomatoes, expertly grilled to perfection. Succulent feta cheese crumbles add a salty, creamy contrast, while a zesty lemon-herb dressing ties all the elements together. Alongside this main recipe, discover variations to suit your taste: try a vegan version with plant-based feta and a balsamic glaze, or create a hearty side dish by adding grilled chicken or shrimp. For a delightful twist, experiment with a smoky chipotle dressing. Each variation offers a unique culinary experience, perfect for summer gatherings, light lunches, or as a vibrant addition to your dinner spread. Indulge in the vibrant flavors of grilled asparagus, juicy tomatoes, and creamy feta, all harmoniously blended in this delectable salad.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED ASPARAGUS SALAD WITH LEMON & FETA



Grilled Asparagus Salad with Lemon & Feta image

Perfect for lunch or a light bite, this grilled asparagus salad should be served with a hunk of warm bread to sop up the lemon-scented olive oil and feta.

Provided by Jennifer Segal

Categories     Salads

Time 15m

Yield 4 to 6

Number Of Ingredients 7

2 pounds very thick asparagus, about 24 spears, ends trimmed
3 tablespoons extra virgin olive oil, divided
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Zest of 1 lemon
1 tablespoon freshly squeezed lemon juice, from one lemon
3 oz feta cheese, crumbled (about ¾ cup)

Steps:

  • Preheat the grill to high.
  • Place the asparagus spears on a foil-lined baking sheet for easy clean-up. Directly on the prepared baking sheet, toss the asparagus with 2 tablespoons of the oil, the salt and the pepper.
  • Place the asparagus spears on the grill, making sure they are perpendicular to grates so they don't fall through. Set the baking sheet near the grill (you'll need it for the cooked asparagus). Cover and cook the asparagus for 3 to 4 minutes, until nicely browned on one side and still crisp -- do not overcook. Remove the asparagus from the grill and place back on the foil-lined baking dish. Let the asparagus cool.
  • Transfer the spears to cutting board and cut on the bias into bite-sized pieces. Place the cut asparagus in a mixing bowl. Add the remaining tablespoon olive oil, lemon zest and lemon juice; toss well. Add the feta and toss gently. Taste and adjust seasoning with more salt, pepper and lemon juice (I usually add up to ¼ teaspoon more salt). Transfer to a serving platter. Serve room temperature or cold.

Nutrition Facts : Calories 131, Fat 10 g, Carbohydrate 8 g, Protein 5 g, SaturatedFat 3 g, Sugar 4 g, Fiber 3 g, Sodium 230 mg, Cholesterol 13 mg

GREEK-STYLE GRILLED ASPARAGUS SALAD WITH TOMATOES AND FETA



Greek-style Grilled Asparagus Salad with Tomatoes and Feta image

This asparagus 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.

Provided by Kimberly Killebrew

Categories     Side

Time 18m

Yield 4

Number Of Ingredients 15

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

Steps:

  • Turn the oven on to "Broil".
  • 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.
  • Place the asparagus, red onion and cherry tomatoes in a large mixing bowl.
  • To prepare the vinaigrette, combine all ingredients and shake until emulsified.
  • 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.
  • Serve as a side dish or as a light meal with some good crusty bread.

PASTA SALAD WITH GRILLED ASPARAGUS, PIMIENTO AND FETA



Pasta Salad with Grilled Asparagus, Pimiento and Feta image

Provided by Food Network

Time 30m

Yield 6-8 servings

Number Of Ingredients 8

1 pound fusilli pasta
Kosher salt and freshly ground black pepper
1/2 cup, plus 2 tablespoons extra-virgin olive oil
1 bunch medium asparagus (about 1 pound)
Zest and juice of 1 lemon
One 4-ounce jar sliced pimientos, drained and chopped into bite-size pieces
1 cup crumbled feta cheese (about 4 ounces)
3/4 cup chopped fresh dill

Steps:

  • Prepare a grill for medium-high heat. Cook the pasta in well-salted boiling water according to the package directions for fully cooked (not al dente). Drain the pasta, rinse under cold water to stop the cooking and toss with 1 tablespoon olive oil. Set aside. Meanwhile, snap the woody ends off the bottoms of the asparagus and toss in a bowl with 1 tablespoon olive oil, 1/2 teaspoon salt and some pepper. Grill, turning occasionally, until charred and tender, about 4 minutes. Transfer to a Food Network CookingGreen Bamboo Cutting Board and cut into bite-size pieces. Whisk together the lemon zest and juice, 1 1/2 teaspoons salt, some pepper and the remaining 1/2 cup olive oil in a large bowl. Add the pasta, asparagus pimientos, feta and dill and toss to combine. Let stand 30 minutes at room temperature so the flavors can meld before serving.

ASPARAGUS-TOMATO SALAD WITH DRESSING



Asparagus-Tomato Salad with Dressing image

This is a delicious way to start off any meal- and a nice change of pace from the usual tossed salad.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

DRESSING:
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon red wine vinegar
1/2 garlic clove, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
SALAD:
12 fresh asparagus spears, cut into 1-1/2-inch pieces
3 small tomatoes, seeded and diced
1 small red onion, sliced

Steps:

  • In a medium bowl, whisk together dressing ingredients; set aside. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. , Combine asparagus, tomatoes and onion in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate.

Nutrition Facts : Calories 66 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.

FRESH ASPARAGUS, TOMATO, AND FETA SALAD



Fresh Asparagus, Tomato, and Feta Salad image

This is a fresh summer salad with a light dressing inspired by Mediterranean and Asian flavors.

Provided by Locally Grown

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 1h20m

Yield 5

Number Of Ingredients 10

½ cup rice vinegar
1 tablespoon white sugar
1 teaspoon sea salt
½ teaspoon sesame oil
2 tablespoons olive oil
¾ pound asparagus - cut into 1-inch pieces, cooked and drained
1 (4 ounce) container crumbled feta
1 large tomato, diced
1 green onion, diced
2 tablespoons chopped cilantro

Steps:

  • Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.

Nutrition Facts : Calories 142.7 calories, Carbohydrate 7.8 g, Cholesterol 20.1 mg, Fat 10.9 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 4.2 g, Sodium 608.5 mg, Sugar 5.7 g

ASPARAGUS, TOMATO AND FETA SALAD WITH BALSAMIC VINAIGRETTE



Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette image

A super delicious asparagus, tomato and feta salad drizzled with an easy balsamic vinaigrette. It's healthy, colorful, and flavorful and has such a great blend of textures.

Provided by Jaclyn

Categories     Salad

Time 20m

Number Of Ingredients 10

6 Tbsp balsamic vinegar
1/4 cup olive oil
2 tsp dijon mustard
2 tsp honey
1 clove garlic (, minced)
Salt and freshly ground black pepper
2 lbs fresh asparagus ((preferably medium thickness), tough ends trimmed, remaining diced into 2-inch pieces)
1 (10.5 oz)pkg. grape tomatoes, (halved)
2/3 cup chopped walnuts, (toasted)
4 oz feta cheese, (crumbled (scant 1 cup))

Steps:

  • Bring a large pot of water to a boil. Meanwhile prepare vinaigrette - add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes.
  • Pour into a jar or bowl, add olive oil, dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.
  • Add asparagus to boiling water and allow to boil until tender crisp, about 4 - 5 minutes.
  • Meanwhile fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well.
  • Transfer to a bowl with tomatoes and walnuts. Drizzle vinaigrette over top and toss lightly.
  • Sprinkle over half of the feta then plate and top with remaining feta (just so the feta doesn't brown from tossing with all the dressing).

Nutrition Facts : Calories 237 kcal, Carbohydrate 13 g, Protein 7 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 205 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

GRILLED ASPARAGUS WITH FETA



Grilled Asparagus with Feta image

Provided by Food Network

Categories     side-dish

Time 2h12m

Yield 4 servings

Number Of Ingredients 5

1 pound asparagus
3 tablespoons chopped fresh thyme leaves
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup crumbled feta

Steps:

  • Slice about 1-inch from the bottom of the asparagus stalks. Place stalks in a jar of water to rehydrate for several hours.
  • Cover an outdoor grill with aluminum foil. Preheat grill to high heat.
  • In a large bowl, toss asparagus with thyme and olive oil until all the asparagus is coated. Season with salt and pepper.
  • Place asparagus on the foil-covered grill and cook until tender, rotating frequently to avoid scorching, about 6 to 7 minutes. Place asparagus on a platter and sprinkle with the feta.

GRILLED ASPARAGUS WITH FETA



Grilled Asparagus with Feta image

Provided by Food Network

Categories     side-dish

Time 2h12m

Yield 4 servings

Number Of Ingredients 5

1 pound asparagus
3 tablespoons chopped fresh thyme leaves
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup crumbled feta

Steps:

  • Slice about 1-inch from the bottom of the asparagus stalks. Place stalks in a jar of water to rehydrate for several hours.
  • Cover an outdoor grill with aluminum foil. Preheat grill to high heat.
  • In a large bowl, toss asparagus with thyme and olive oil until all the asparagus is coated. Season with salt and pepper.
  • Place asparagus on the foil-covered grill and cook until tender, rotating frequently to avoid scorching, about 6 to 7 minutes. Place asparagus on a platter and sprinkle with the feta.

GRILLED ASPARAGUS AND TOMATO SALAD WITH FETA



Grilled Asparagus and Tomato Salad With Feta image

This complete side is made directly on the grill. Prep everything and let the cook/griller do the rest. Pretty and a wowzer. It will become the centerpiece of your meal. Recipe by Jamie Purviance. (Don't feel like making the vinaigrette, use a good-quality bottled brand.)

Provided by gailanng

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon Dijon mustard
2 tablespoons champagne vinegar (can sub rice vinegar or white wine vinegar)
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/2 cup extra-virgin olive oil
1 1/2 lbs asparagus
1 pint cherry tomatoes
3 slices country-style white bread, cut into 1/2-inch cubes
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh chives or 2 tablespoons green onions

Steps:

  • Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat the grill pan.
  • In a small bowl whisk together the mustard, vinegar, salt and pepper. Slowly add in the oil, whisking constantly until it is emulsified.
  • Remove and discard the tough bottom of each asparagus spear by grasping at each end and bending it gently until it snaps at its natural point of tenderness, usually about two-thirds of the way down the spear.
  • Spread the asparagus on a large plate. Drizzle with 2 tablespoons of the vinaigrette and turn the spears until they are evenly coated. (I lightly salt the asparagus at this point.) In a medium bowl toss the tomatoes and bread cubes with 2 tablespoons of the vinaigrette.
  • Brush the cooking grates clean. Spread the tomatoes and bread cubes in a single layer on the grill pan and lay the asparagus on the cooking grate. Grill over direct medium heat, with the lid closed as much as possible, until the asparagus is tender, the tomatoes begin to soften, and the bread cubes are toasted, turning often. The asparagus will take 6 to 8 minutes and the tomatoes and bread cubes will take 2 to 4 minutes.
  • Arrange the asparagus on a platter and top with the tomatoes, croutons, feta, and chives. Serve with the remaining vinaigrette.

Nutrition Facts : Calories 392.1, Fat 32.3, SaturatedFat 6.8, Cholesterol 16.7, Sodium 484.8, Carbohydrate 20.5, Fiber 4.9, Sugar 5.8, Protein 9.1

ROASTED BALSAMIC ASPARAGUS & CHERRY TOMATOES



Roasted balsamic asparagus & cherry tomatoes image

This simple vegetarian side dish can be served with meat, fish and veggie mains alike

Provided by Good Food team

Categories     Side dish

Time 25m

Number Of Ingredients 5

350g asparagus spear , woody ends discarded
330g pack cherry tomato , halved
2 tbsp olive oil
1 tbsp balsamic vinegar
50g feta cheese , crumbled

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the asparagus and cherry tomatoes on a baking sheet. Drizzle over the olive oil and balsamic vinegar. Season, then toss everything together. Bake for 15 mins until the asparagus is cooked through. Serve topped with the feta.

Nutrition Facts : Calories 120 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

ROASTED ASPARAGUS SALAD WITH FETA CHEESE



Roasted Asparagus Salad with Feta Cheese image

I was trying to come up with a flavorful salad that did not need dressing.

Provided by pbutler

Categories     Salad     Vegetable Salad Recipes     Asparagus Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 6

1 bunch fresh asparagus, trimmed and cut into bite-size pieces
2 tablespoons olive oil
1 pinch garlic powder, or to taste
4 cups lettuce leaves, cut into bite-size pieces
1 cup grape tomatoes, halved
½ cup crumbled feta cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place asparagus in a large bowl. Drizzle olive oil over asparagus and season with garlic powder; toss well. Transfer asparagus to a baking sheet.
  • Bake in the preheated oven until asparagus are tender, about 20 minutes.
  • Place lettuce in the same bowl used for asparagus; top with tomatoes, feta cheese, and asparagus.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 9.2 g, Cholesterol 28 mg, Fat 13.8 g, Fiber 3.6 g, Protein 8.2 g, SaturatedFat 5.7 g, Sodium 372 mg, Sugar 5 g

Tips for Grilling the Perfect Asparagus and Tomato Salad with Feta:

  • Choose the right asparagus. Look for asparagus spears that are firm and have tight tips. Avoid spears that are limp or have woody ends.
  • Prepare the asparagus properly. Trim the woody ends off the asparagus spears. You can also peel the asparagus, but this is not necessary.
  • Marinate the asparagus. Marinating the asparagus in a mixture of olive oil, salt, and pepper will help to flavor it and prevent it from drying out on the grill.
  • Grill the asparagus over high heat. This will help to char the asparagus and give it a smoky flavor.
  • Don't overcook the asparagus. Asparagus should be cooked until it is tender-crisp, but not mushy.
  • Serve the asparagus salad immediately. Asparagus is best served warm, so don't let it sit around for too long before serving.

Conclusion:

Grilled asparagus and tomato salad with feta is a delicious and healthy summer dish. It is easy to make and can be enjoyed by people of all ages. The combination of grilled asparagus, tomatoes, feta cheese, and a tangy dressing is sure to please everyone at your next gathering. So next time you are looking for a light and refreshing salad to serve, give this grilled asparagus and tomato salad with feta a try. You won't be disappointed!

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