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Overhead view of Charred Asparagus Greek Salad with grilled asparagus, feta, tomatoes, and olives in a white ceramic bowl on a wooden table.

Charred Asparagus Greek Salad

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Prep Time 15 minutes
Cook Time 5 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 lb Asparagus trimmed and cut into 2-inch pieces
  • 1 tsp Olive oil for charring
  • 1 English cucumber sliced into half-moons
  • 1 cup Cherry tomatoes halved
  • 1/2 small Red onion thinly sliced
  • 1/2 cup Kalamata olives pitted and halved
  • 4 oz Feta cheese crumbled
  • For the Lemon Herb Dressing
  • 1/4 cup Extra-virgin olive oil
  • 2 tbsp Fresh lemon juice
  • 1 clove Garlic finely minced
  • 1 tsp Dried Greek oregano
  • 1/4 tsp Sea salt or to taste
  • 1/4 tsp Freshly cracked black pepper

Method
 

  1. Step 1: Toss the cut asparagus with 1 teaspoon of olive oil and a small pinch of salt. Heat a cast-iron skillet over medium-high heat. Add the asparagus in a single layer and sear undisturbed for 2-3 minutes until charred on one side. Toss and cook 2 minutes more until tender-crisp. Remove from heat and let cool.
  2. Step 2: In a large salad bowl, combine the sliced cucumber, halved cherry tomatoes, thinly sliced red onion, and halved Kalamata olives.
  3. Step 3: In a separate small bowl or chess jar, combine the 1/4 cup extra-virgin olive oil, fresh lemon juice, minced garlic, dried oregano, sea salt, and black pepper. Whisk or shake vigorously until fully emulsified.
  4. Step 4: Add the cooled charred asparagus to the large bowl with the other vegetables. Pour the dressing over the ingredients and toss gently to coat. Scatter the crumbled feta cheese over the top, give it one final gentle fold, and serve.

Notes

  • Asparagus Prep: Snap off the woody ends before chopping. Thicker stalks work best for charring; thin spears overcook and turn mushy instantly.
  • Tame the Onion: If raw red onion is too sharp, soak the slices in ice water for 5 minutes, then drain and pat dry before adding to the bowl.
  • Hold the Feta: Gently fold the crumbled feta in at the very last second. Tossing it too much breaks it down and turns the dressing chalky.
  • Make-Ahead Tip: For meal prep, store the salad and dressing in separate airtight containers. Toss them together just before serving to keep the cucumbers crisp.
  • Skillet Alternative: If you don't have a cast-iron skillet, roast the asparagus on a baking sheet at 400°F (200°C) for 8 to 10 minutes until lightly blistered.