Roasted Asparagus Salad Recipe

I’m always looking for different ways to prepare usual ingredients. When I came across springtime-fresh asparagus at the market, I knew it would be part of our Easter menu – and- I wanted it to be visually appealing. I found a recipe on The Mediterranen Dish that was almost what I was looking for. So, after changing a few ingredients, I came up with my version of Asparagus Salad with Tomatoes, Feta and Basil.


Roasted Asparagus Salad with Tomatoes, Feta and Basil

Asparagus, a vegetable associated with springtime, is paired with fresh, diced tomatoes, crumbled Feta cheese, and bits of fresh basil for a delicious salad.
Course Salad, Side Dish
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6


Ingredients for the Salad:

  • lbs. fresh asparagus tough ends removed
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2-3 Tbsp. extra virgin olive oil
  • ¼ cup good quality Feta cheese crumbled
  • 2-3 cups tomatoes dice – or cut in half – depending on the type and size of tomato selected – such as Campari, grape, or Roma tomatoes
  • 10-12 large fresh basil leaves or mint leaves torn into pieces, or cut into thin strips (chiffonade

Ingredients for the Vinaigrette:

  • ¼ cup white balsamic vinegar red or white wine vinegar may be substituted
  • ¼ cup extra virgin olive oil
  • ¼ tsp. garlic powder 2 small cloves fresh, minced garlic may be substituted
  • 1 tsp. ground sumac** (see Notes below) 1 to 2 tsp. freshly squeezed lemon juice may be substituted
  • salt and pepper to taste


  • Once the tough ends are removed, rinse the asparagus, pat dry and cut into 2” pieces.
  • Preheat the oven to 400° F.
  • Put the asparagus pieces in a large mixing bowl. Drizzle with olive oil and season lightly with salt and freshly ground black pepper. Toss to coat.
  • Lightly oil a large baking pan with 1” sides. Arrange the asparagus in a single layer for even roasting. Roast for 15 to 20 minutes, or until tender. Once done, place the pan of roasted asparagus on a wire rack to cool.

To make the vinaigrette:

  • Place all of the dressing ingredients in a jar with a tight-fitting lid. Shake vigorously until ingredients are blended.
    Note: Be sure to shake the vinaigrette before each use, as the oil and vinegar will separate each time the vinaigrette has time to rest.

To Assemble the Salad:

  • In a mixing bowl, combine the cut tomatoes with the crumbled Feta and gently toss them together with some of the shaken vinaigrette.
  • Arrange the roasted asparagus on a serving platter. Drizzle with a little more of the vinaigrette.
  • Arrange the tomato and Feta on top of the asparagus. Finally, add the basil or mint leaves. This salad may be served warm, at room temperature, or chilled.


Sumac, sold in Middle Eastern stores, provides a lemony-taste to recipes.

Recent Posts

Easter Menu Planning? Look no further!

  I don’t know about you, but in our family, we’re all about tradition when…

3 months ago

St. Sarkis Day and 3 celebratory recipes

It’s that time of year again! St. Sarkis Day, the moveable feast day on the…

5 months ago

A Traditional Recipe for Armenian Christmas Eve – Nevik

Way back in 2010 Ara Kassabian shared his family’s recipe for Nevik with The Armenian…

5 months ago

Thanksgiving Recipes Revisited

With Thanksgiving Day just hours away, I thought I’d share a few of our favorite,…

7 months ago

George Mardikian’s Chicken Tchakhokhbelli recipe, dish favored by Georgian princes.

My family and I had the distinct honor of meeting George Mardikian at his restaurant,…

12 months ago

Antonio Tahhan and his recipe for Kbeibat, Middle Eastern dumplings

My first encounter with Antonio (Tony) Tahhan, the Syrian-American food writer, researcher, and storyteller, spans…

12 months ago

This website uses cookies. find out more.