An easy recipe for a very tasty asparagus salad with tomatoes and onions, a super fresh and delicious summer side dish.
I adore salads in the summer. They are so fresh and easy, and they minimize the need to heat up the oven or slave over a hot stove. I enjoy main-dish salads, but I also like side salads such as this one.
This tasty and nutritious salad is a summer staple at my house. It’s so fresh and flavorful! I like to serve it to guests because I can make it in advance. But I also serve it often to my family.
A new way to serve asparagus
I love asparagus but have always served it warm. I love roasted asparagus and steamed asparagus. The idea of serving it chilled in a salad has never occurred to me. Until I was served a delicious asparagus salad at a dinner party.
I never got around to asking the hostess for the recipe. But I think I got a pretty good idea of what was in there, and this is my humble attempt at recreating the flavors.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty asparagus salad (the exact measurements are listed in the recipe card below):
Fresh asparagus: Try to find medium-thickness asparagus. 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). You can also use chopped regular tomatoes.
Red onions: Chop them finely – no one wants to bite into a big chunk of raw onion. And for the same reason, I wouldn’t recommend using white or yellow onions in this salad.
Olive oil: Extra-virgin olive oil has the best flavor. But if you prefer a light and fruity olive oil, that works too.
Red wine vinegar: White wine vinegar also works, as does fresh lemon juice. I wouldn’t recommend using white distilled vinegar, though. It’s too acidic.
Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work.
Dijon mustard: This traditional French mustard is creamier, thicker, and less vinegary than yellow mustard.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the salad could end up too salty.
How to make asparagus salad
Scroll down to the recipe card for the detailed instructions. It’s really simple. Here are the basic steps:
1. Steam the asparagus in the microwave until tender-crisp. It’s important not to overcook it. You can also steam it on the stovetop. I simply find the microwave easier.
2. Mix the cooked and sliced asparagus with tomatoes and onions. Be gentle when mixing.
3. Add the tasty dressing and gently toss to coat. That’s it! Wasn’t that easy?
You can make this salad a couple of hours ahead of time and then chill it until ready to serve.
What to serve with this salad?
Anything, really. It’s a truly versatile side dish. But I think it goes especially well with these main dishes:
How long can I keep the leftovers?
While you can make asparagus salad ahead of time, I wouldn’t try to store the leftovers for longer than a couple of days.
Keep the leftovers in an airtight container in the fridge for maximum freshness, and gently toss the salad again before serving it.
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Asparagus Salad
INGREDIENTS
Salad:
- 1 bunch asparagus, tough ends trimmed, chopped into 1-inch pieces (10oz)
- 1 cup cherry tomatoes, halved (5 oz)
- 1/4 cup red onions, diced (1 oz)
Dressing:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon minced garlic
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
INSTRUCTIONS
- Place the asparagus in a microwave-safe bowl. Add a tablespoon of water. Cover and microwave 5 minutes. Stir and microwave 2 more minutes, until just tender. Drain into a serving bowl and allow to cool, about 10 minutes.
- Meanwhile, chop the tomatoes and the onion. Place the dressing ingredients in a small jar, seal well and shake until well-blended.
- Add the tomatoes and the onion to the serving bowl. Pour the dressing on top and gently mix.
- Serve the tomato asparagus salad immediately, or cover and keep in the fridge until ready to serve, but no longer than 2 hours. Remove from fridge 15 minutes before serving and toss again.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.