Asparagus salad with feta is one of those dishes that feels fancy but takes almost no effort. It’s crisp, salty, and just the right amount of tangy—perfect for spring dinners, potlucks, or when you want something fresh without cooking a full meal.
Nothing says spring to me like the first daffodil blooming or the first bright green bunches of asparagus popping up at the farmer’s market or the grocery store. I love asparagus, whether it’s cooked or served raw with a delicious dip.
Some of my favorite asparagus recipes are my Roasted Asparagus Parmesan and our grilled Prosciutto-Wrapped Asparagus. I also toss blanched, chopped asparagus in this lemony Pesto Pasta Salad and our Farro and Vegetable Salad. And don’t go away without trying our Marinated Vegetables appetizer — the tangy vinegar dressing gives asparagus and the other vegetables an amazing flavor.
What I don’t do is make creamed asparagus on toast like my Mama used to because that always looked so gross to me! Have you ever eaten that? 🤮
Testing notes for asparagus salad with feta
We tested this asparagus salad with different crumbled cheeses (goat, bleu) and settled on feta. We like the texture and the salty, tangy flavor paired with the fresh asparagus.
We tested different types of nuts as well, and while we did like chopped, roasted walnuts, pistachios provided the perfect amount of crunch and color.
I hope you make this recipe. I think you’ll love it!
How to make asparagus feta salad
The simplicity of this salad makes it perfect for a light lunch or as a side with any of your favorite grilled or roasted meats.
Make the dressing.
We use a lemony vinaigrette for this salad, adding some minced garlic and fresh dill for an extra burst of flavor. You can make the vinaigrette a couple of days in advance if you need to save time.
Blanch the asparagus.
Blanching vegetables is easy to do and leaves them with a fresh, vibrant color and just a touch of tenderness. Asparagus especially is a perfect vegetable for blanching.
Bring a large pot of lightly salted water to boil. While the water is boiling, get everything else ready: set out a bowl of ice water and a strainer. Add the asparagus to the boiling water for 1-2 minutes (depending on how thick the stalks are), then use tongs to remove the asparagus and plunge it into the bowl of ice water.
After one minute, remove the asparagus from the ice water and drain well.
Make the salad.
Arrange the cold asparagus on a platter, then top with crumbled feta cheese and chopped pistachios.
Pour the lemon and garlic dressing over the salad and garnish with fresh lemon zest and chopped fresh dill sprigs.
Perfection!
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Asparagus Salad with Feta
Ingredients
- 1 tablespoon lemon juice
- 3 tablespoons extra virgin olive oil
- 1 small garlic clove, crushed
- 1 tablespoon fresh dill, finely chopped
- 1 lb. asparagus, washed and trimmed
- 3 ounces feta cheese, crumbled
- ¼ cup pistachios, roughly chopped
- Salt and pepper, to taste
- Zest of one lemon, to garnish
- Extra dill, to garnish
Instructions
Lemon and Garlic Dressing
- In a small mixing bowl, add 1 tablespoon lemon juice, 3 tablespoons extra virgin olive oil, 1 small garlic clove, crushed and 1 tablespoon fresh dill, finely chopped. Whisk until completely emulsified then add salt and pepper to taste. Set aside.
Asparagus
- Bring a large pot of water to the boil. Ad1 lb. asparagus, washed and trimmed and blanch for one to two minutes then drain and plunge into ice water to halt the cooking process. After one minute in the ice water, remove the asparagus and drain well.
- Arrange the cold asparagus on a serving platter. Scatter over 3 ounces feta cheese, crumbled and 1/4 cup pistachios, roughly chopped.
- Pour the lemon and garlic dressing over the top.
- To garnish, zest a lemon on top of the salad and add some extra dill.
