This delicious asparagus salad contains lots of goodies, including tomatoes, olives, and onions.
A delightfully fresh-tasting summer side dish, this salad is also very easy to make, and it’s ready in just 20 minutes.
I love asparagus but have always served it warm. I enjoy roasted asparagus and steamed asparagus (or microwave asparagus). The idea of serving it chilled in a salad had never occurred to me until I was served a delicious asparagus salad at a dinner party a few years ago.
It was so good, that even though I never got around to asking the hostess for the recipe, I ended up creating something very similar (my humble additions are sliced olives and a different dressing). It’s quickly become a summer staple in our home.
Ingredients
You’ll only need a few simple ingredients to make this salad. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
- 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). You can also use chopped regular tomatoes.
- Red onions: Chop them finely – no one wants to bite into a big chunk of raw onion. You can also use white or yellow onions, but use half the amount – they tend to be sharper.
- Olives: I like to use black sliced olives, but any type of pitted olives will work, including kalamata olives.
- Olive oil: Extra-virgin olive oil has the best flavor, but if you prefer light and fruity olive oil, that works, too.
- 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.
- Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work.
- Mustard: I highly recommend using Dijon mustard. This traditional French mustard is creamier, thicker, and less vinegary than yellow mustard.
- Kosher salt and black pepper: I use Diamond Crystal Kosher Salt and freshly ground black pepper.
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
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this salad:
Steam the asparagus until tender-crisp and cut it into bite-size pieces.
Mix the asparagus with tomatoes, onions, and olives. Be gentle when mixing.
Add the dressing and gently toss to coat.
Expert Tips
- 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.
- You can make this salad a couple of hours ahead of time and chill it until ready to serve.
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:
- Oven chicken kabobs
- Baked cod
- London broil
- Broiled salmon
- Pan-fried salmon
- Braised boneless short ribs
Storing Leftovers
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.
