Delicious Greek Asparagus Salad: A Fresh Twist on Flavor Recipe
This Greek Asparagus Salad offers a fresh and flavorful twist on the classic vegetable side dish, featuring grilled thick asparagus spears tossed with a vibrant lemon-Dijon dressing, fresh herbs, and crumbled feta cheese. Perfect as a light appetizer or a complement to grilled meats, this salad combines bright citrus notes and savory feta for an authentic Mediterranean taste.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
Asparagus
- 2 pounds asparagus (very thick)
Dressing
- 6 tablespoons extra virgin olive oil (divided)
- 1 lemon (zest of)
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 0.25 teaspoon salt
- 0.25 teaspoon freshly ground pepper
- 1 small shallot (peeled and minced)
- 1 tablespoon fresh herbs (chopped dill, parsley, mint)
Salad Toppings
- 3 ounces feta cheese (crumbled, about ¾ cup)
- 0.25 cup chives or green onions (chopped)
- 0.25 cup fresh herbs (chopped dill, parsley, mint)
Instructions
- Prepare the asparagus: Toss the thick asparagus spears with 2 tablespoons of olive oil, then sprinkle with salt and freshly ground pepper to season evenly.
- Grill the asparagus: Preheat your barbecue or grill pan over medium-high heat. Place 6-8 asparagus spears in the pan and cook for 3-4 minutes, turning occasionally until they are fork-tender and have nice grill marks.
- Slice the asparagus: Allow the grilled asparagus to cool slightly, then slice them diagonally into bite-sized pieces. Transfer these pieces into a large mixing bowl.
- Make the dressing: In a separate bowl, whisk together the Dijon mustard and fresh lemon juice. Gradually drizzle in the remaining 4 tablespoons of olive oil while whisking to emulsify the dressing. Stir in the minced shallots, lemon zest, fresh herbs, salt, and pepper to round out the flavor.
- Toss salad with dressing: Pour the prepared dressing over the sliced asparagus and gently toss to coat each piece thoroughly with the flavorful dressing.
- Add cheese and garnish: Gently fold in the crumbled feta cheese along with the chopped chives or green onions to add texture and an extra herbal brightness.
- Store leftovers: If you have remaining salad, store it in an airtight container in the refrigerator for up to 2 days to maintain freshness.
Notes
- Use very thick asparagus spears for grilling to ensure they hold up well and develop a nice char.
- If you don’t have a grill or grill pan, you can roast the asparagus in an oven at 425°F (220°C) for about 8-10 minutes as an alternative method.
- The dressing can be adjusted to taste; more lemon juice or mustard can be added for extra zing.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- This salad is best served at room temperature, allowing the flavors to meld.
Keywords: Greek asparagus salad, grilled asparagus, feta salad, lemon Dijon dressing, Mediterranean salad, healthy side dish
