This delicious asparagus salad contains lots of goodies, including tomatoes, olives, and onions. A delightfully fresh-tasting summer side dish, this salad is ready in 20 minutes.
I've always served warm asparagus in recipes like roasted asparagus, steamed asparagus, and microwave asparagus. At a recent dinner party, I was served a delicious asparagus salad. It was so good that, although I never asked the hostess for the recipe, I created something similar (my humble additions are sliced olives and a different dressing). It's quickly become a summer staple in our home!
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Fresh asparagus: Try to find medium-thickness spears. Not the really thick ones, but also not the super-thin ones.
- Cherry tomatoes: Cut them in half. They're easier to eat this way (they tend to slide right off the fork unless you cut them).
- Olives: I use black sliced olives.
- Red wine vinegar: White wine vinegar also works, as does fresh lemon juice. I don't recommend using white distilled vinegar, though. It's too acidic.
- Mustard: I highly recommend using Dijon mustard. It's creamier, thicker, and less vinegary than yellow mustard.
Variations
- Use chopped tomatoes instead of halved cherry tomatoes.
- Use pitted kalamata olives.
- Add a tablespoon of capers.
- Use lemon juice instead of vinegar. Or try balsamic vinegar - just a teaspoon since it's so potent.
- Sometimes, I add a dollop of mayonnaise to the dressing for extra creaminess.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Steam the asparagus until tender-crisp and cut it into bite-size pieces.
Gently mix the asparagus with tomatoes, onions, and olives.
Add the dressing and gently toss to coat, then serve.
This salad is delicious and I will be making again very soon! Thank you for sharing.
Phyllis
Read more comments
This salad is delicious and I will be making again very soon! Thank you for sharing.Recipe Tips
- It's important to avoid overcooking the asparagus. Steam it until it's tender-crisp. Overcooked asparagus is stringy.
- Be gentle when mixing the asparagus with the remaining ingredients. The spears' heads are fragile and can easily disintegrate if you're not careful.
- You can make this salad a couple of hours ahead of time and chill it until ready to serve.
Recipe FAQs
I don't recommend eating it raw. It's a fibrous vegetable, best enjoyed when lightly cooked. I recommend cooking it before adding it to the salad.
Yes, absolutely. Cooked and chilled asparagus is delicious, and it makes the perfect addition to any salad. It's also very good as part of an antipasti plate.
Almost. You can eat the stems and tops, but the woody part at the very bottom of the stems is too tough and fibrous and should be cut off and discarded.
You can keep the leftovers in an airtight container in the fridge for 1-2 days (longer than that and it loses its freshness). Gently toss the salad again before serving it. I don't recommend freezing the leftovers.
Serving Suggestions
Anything goes with this salad! It's a truly versatile side dish. But I think it goes especially well with these main dishes:
Alternatively, turn it into a main-dish salad by adding a protein such as hard-boiled eggs, grilled chicken breast, grilled salmon, or skirt steak.
Recipe Card
Asparagus Salad with Olives and Tomatoes
Video
Ingredients
Salad:
- 1 bunch asparagus - tough ends trimmed
- 1 cup cherry tomatoes - halved; 5 ounces
- ¼ cup red onions - diced; 1 ounce
- ¼ cup black olives - sliced
Dressing:
- 1 tablespoon olive oil - extra-virgin
- 1 tablespoon red wine vinegar
- 1 teaspoon fresh garlic - minced
- 1 teaspoon Dijon mustard
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper - freshly ground
Instructions
- Steam the asparagus until just tender. Drain it into a serving bowl and let it cool for about 10 minutes. Cut it into bite-size pieces.
- Meanwhile, chop the tomatoes and onion. Place the dressing ingredients in a medium bowl and whisk them until they emulsify into a velvety dressing.
- Add the tomatoes, onions, olives, and asparagus to the serving bowl and gently mix. Pour the dressing on top and mix again. Be gentle so that the delicate asparagus heads remain intact.
- Serve the salad immediately, or cover and keep it in the fridge for up to four hours until ready to serve. Remove it from the fridge 15 minutes before serving and gently toss again.
Notes
- It's important to avoid overcooking the asparagus. Steam it until it's tender-crisp, not limp and stringy.
- Be gentle when mixing the asparagus with the remaining ingredients. The spears' heads are fragile and can easily disintegrate if you're not careful.
- These are big portions - you can easily serve this salad to three or even four people.
- Turn it into a main-dish salad by adding a protein such as hard-boiled eggs, grilled chicken breast, grilled salmon, or skirt steak.
- While you can make this salad ahead of time, I wouldn't try to store the leftovers for longer than a couple of days. Keep them in an airtight container in the fridge, and gently toss the salad again before serving it.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Phyllis says
This asparagus salad is delicious and I will be making again very soon! Thank you for sharing.
Vered DeLeeuw says
You're very welcome, Phyllis! Glad you liked it.
Cathy says
Tasty and easy. Will definitely make again.
Vered DeLeeuw says
I'm so glad you enjoyed this salad, Cathy!