This Asparagus and Tomato Salad is a vibrant, crisp, and flavor-packed dish featuring tender asparagus, juicy tomatoes, and crunchy toasted walnuts, all tossed in a tangy homemade balsamic vinaigrette.
Perfect for spring lunches, dinners, or outdoor gatherings.
Why You’ll Love This Recipe
Fresh and seasonal ingredients
Naturally gluten-free and vegetarian
Perfect for picnics, potlucks, or holiday tables
Balanced with crunch, creaminess, and tang
What You’ll Need (Ingredient Highlights)
Asparagus – The star of the salad, blanched until tender-crisp.
Grape Tomatoes – Juicy and sweet, adding color and moisture.
Feta Cheese – Creamy, salty contrast.
Toasted Walnuts – Crunch and richness.
Homemade Balsamic Vinaigrette – Tangy, garlicky, and sweet.
Pro Tips Before You Start
Choose medium-thick asparagus for the best texture.
Don’t skip the ice bath—it keeps the asparagus bright green and crisp.
Reduce balsamic vinegar to concentrate its flavor before whisking the vinaigrette.
Toast the walnuts for 5–7 minutes in a dry pan to enhance their flavor.
How to Make Asparagus and Tomato Salad
Step 1: Reduce the Balsamic
Add balsamic vinegar to a small saucepan.
Bring to a boil over medium heat and cook until reduced by half, about 3 minutes.
Step 2: Make the Vinaigrette
Pour reduced balsamic into a jar or bowl.
Add olive oil, Dijon mustard, honey, minced garlic, salt, and pepper.
Whisk until emulsified. Set aside.
Step 3: Blanch the Asparagus
Bring a large pot of salted water to a boil.
Add asparagus and cook 4–5 minutes until tender-crisp.
Step 4: Shock the Asparagus
Immediately transfer blanched asparagus to an ice bath for about 10 seconds.
Drain well and pat dry.
Step 5: Assemble the Salad
In a large bowl, combine asparagus, halved grape tomatoes, and toasted walnuts.
Drizzle with balsamic vinaigrette and toss lightly.
Step 6: Add the Feta
Sprinkle half of the crumbled feta over the salad and toss gently.
Plate and garnish with the remaining feta.
What to Serve It With
Grilled chicken or salmon
Lamb chops or steak
A slice of crusty sourdough
As a vibrant Easter or brunch side dish
Variations / Substitutions
Swap feta with goat cheese or shaved Parmesan
Use pecans or almonds in place of walnuts
Add arugula or baby spinach for more greens
Toss in chickpeas for extra protein
Storage & Leftovers
Fridge: Store in an airtight container for up to 2 days
Make Ahead: Blanch asparagus and mix vinaigrette up to 1 day in advance
Refrigerate dressing separately for best texture
FAQs
Can I roast the asparagus instead of blanching it?
Yes, roasting adds a caramelized flavor—bake at 400°F for 10–12 minutes.
Is this salad served warm or cold?
It can be served chilled, at room temperature, or slightly warm.
What’s the best way to toast walnuts?
Toast in a dry skillet over medium heat, stirring often for 5–7 minutes.
Can I make it vegan?
Yes—omit the feta or use a dairy-free alternative.
Will the tomatoes get soggy?
They’ll stay fresh if the salad is stored properly and eaten within a couple days.
How do I stop the feta from melting or getting mushy?
Add half the feta after tossing with dressing, then garnish with the rest.
Final Thoughts
This Asparagus and Tomato Salad is light, tangy, and incredibly refreshing.
The combination of crunchy walnuts, tender asparagus, juicy tomatoes, and creamy feta is unbeatable.
It’s the perfect spring salad to brighten up any meal!
