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Chopped Asparagus Greek Salad

Category: Fresh & Vibrant Salads

Enjoy a vibrant spring salad featuring crisp asparagus, creamy feta, and a fresh Greek lemon dressing. Blanched asparagus is quickly cooled to keep it crunchy, then tossed with mixed greens, chickpeas, grape tomatoes, Persian cucumbers, red onion, and Kalamata olives. The zesty dressing brings all the flavors together, while the feta adds a creamy note. This colorful combination is perfect for a light lunch, side dish, or holiday table, and can be customized with grilled chicken, shrimp, or hard-boiled eggs for extra protein. Serve chilled for maximum freshness and flavor.

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Updated on Thu, 22 May 2025 22:52:23 GMT
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A bowl of food with green beans, peas, and tomatoes. | easydiyrecipes.com

This fresh chopped asparagus salad is my go to when I need a quick and vibrant spring dish that never fails to impress friends at brunch. The crisp asparagus, briny olives, and creamy feta come together with a zesty Greek lemon dressing for a bowl of pure sunshine that takes just minutes to assemble.

The first time I made this was on a whim for my sister’s baby shower and it disappeared before I could even snag seconds. It truly is a crowd pleaser.

Ingredients

  • Asparagus: choose firm bright green stalks as they add crisp bite and lovely color
  • Mixed greens: baby spinach or arugula bring freshness and bulk
  • Chickpeas: canned and rinsed for extra protein and a nutty touch
  • Grape tomatoes: halved for juicy bursts and sweet tang
  • Persian cucumbers: thin skinned and crunchy and avoid bitterness
  • Red onion: diced for sharp flavor and color contrast
  • Kalamata olives: pitted to add saltiness and a Mediterranean note
  • Feta cheese: crumbled choose a good quality block for creaminess
  • Olive oil: extra virgin brings richness and ties the dressing together
  • Lemon juice: fresh squeezed gives that signature Greek zing
  • Dried oregano: earthy herby backbone for the dressing
  • Salt and ground black pepper: to taste elevate and balance flavors

Look for vibrant vegetables with no soft spots and palm the feta to ensure it does not feel overly dry.

Step by Step Instructions

Blanch the Asparagus:
Bring salted water to a boil and add trimmed asparagus pieces. Cook only two minutes to keep the stalks crisp and bright. Immediately transfer to ice water to halt cooking. Drain thoroughly. This keeps asparagus snappy not wilting
Build the Salad Base:
In your largest bowl add mixed greens then top with cooled asparagus chickpeas tomatoes cucumbers red onion olives and crumbled feta. The layering helps keep everything evenly distributed
Make the Greek Dressing:
Whisk together olive oil fresh lemon juice oregano salt and black pepper in a small bowl. Take time for this step the emulsification is key to a cohesive dressing
Dress and Toss:
Pour dressing evenly over the salad. Toss gently with clean hands to ensure every bite gets a touch of that zesty flavor. Taste and adjust seasonings as needed
A bowl of food with green beans and tomatoes. Pin
A bowl of food with green beans and tomatoes. | easydiyrecipes.com

Feta is easily my favorite here I love its creamy tang with lemony greens. My daughter always sneaks extra olives into her bowl and calls it the special crunchy salad from spring picnics.

Storage Tips

Store leftovers in an airtight container in the fridge. Keep the dressing separate if you plan to enjoy it over a couple days so the greens and asparagus stay crisp and fresh. If the salad has already been dressed try adding extra greens before serving to perk it back up.

Ingredient Substitutions

Swap mixed greens for baby kale or romaine. Chickpeas can be replaced with white beans or black beans. If you are not a fan of feta try goat cheese or a dairy free crumbled cheese option. Kalamata olives give a classic touch but any robust black olive works in a pinch.

A bowl of food with green beans, tomatoes, and chicken. Pin
A bowl of food with green beans, tomatoes, and chicken. | easydiyrecipes.com

Serving Suggestions

I love bringing this as a side dish for Easter or Mother’s Day gatherings. It is satisfying enough for lunch on its own or you can add grilled chicken shrimp or flaky salmon for more protein. Sometimes I pack it up as a mason jar salad for a picnic lunch by the lake.

Cultural Context

Greek flavors in this salad are inspired by the classics served in many Mediterranean homes. The combination of lemon oregano and feta is timeless and signals the start of sunny spring meals for families who love to eat al fresco or enjoy a quick wholesome bite together.

Recipe FAQs

→ How do you keep asparagus crisp in salads?

Quickly blanch the asparagus for 2 minutes and immerse in ice water. This locks in crunch and vibrant color.

→ What kind of olives work best?

Kalamata olives add a briny, robust flavor that pairs well with feta and lemon-based dressings.

→ Can the salad be made ahead?

Yes, prepare all ingredients and combine just before serving to keep everything fresh and crunchy.

→ What proteins pair well with this dish?

Grilled chicken, shrimp, hard-boiled eggs, or salmon complement the flavors and make it more filling.

→ What makes Greek lemon dressing special?

It features olive oil, lemon juice, and oregano, offering a bright and zesty note without overpowering the salad.

Chopped Asparagus Greek Salad

Crunchy asparagus with greens, chickpeas, feta and bright lemon dressing for a light, flavorful spring dish.

Prep Time
10 min
Cook Time
2 min
Total Time
12 min
By: Evelyn

Category: Salads

Skill Level: Easy

Cuisine: Greek

Yield: 4 Servings

Dietary Preferences: Vegetarian, Gluten-Free

Ingredients

→ Salad

01 115 g asparagus, trimmed and cut into 5 cm pieces
02 3 cups mixed salad greens
03 425 g canned chickpeas, rinsed and drained
04 1 cup grape tomatoes, halved
05 2 Persian cucumbers, halved lengthwise and thinly sliced
06 80 g red onion, finely diced
07 80 g kalamata olives, pitted
08 55 g feta cheese, crumbled

→ Greek Lemon Dressing

09 3 tablespoons extra virgin olive oil
10 Juice of ½ lemon
11 0.25 teaspoon dried oregano
12 0.25 teaspoon fine salt, or to taste
13 0.25 teaspoon ground black pepper, or to taste

Steps

Step 01

Bring a medium pot of salted water to a boil. Add asparagus pieces and cook for 2 minutes. Remove promptly with a slotted spoon and transfer to a bowl of ice water to halt cooking. Once cooled, drain thoroughly.

Step 02

In a large mixing bowl, add mixed greens, blanched asparagus, chickpeas, grape tomatoes, cucumbers, red onion, kalamata olives, and crumbled feta cheese.

Step 03

In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and black pepper until well emulsified.

Step 04

Pour the dressing over the salad mixture and toss gently to ensure even distribution. Adjust seasoning with additional salt and black pepper to taste.

Notes

  1. To preserve the asparagus’s crisp texture, immerse immediately in ice water after blanching.
  2. For a robust main course, incorporate protein such as grilled chicken, shrimp, salmon, hard-boiled eggs, or tuna.
  3. Serve as a vibrant accompaniment to springtime mains or holiday meals.

Tools Required

  • Medium saucepan
  • Mixing bowls
  • Slotted spoon
  • Whisk

Allergy Info

Double-check all ingredients to spot potential allergens. Consult a healthcare professional if uncertain.
  • Contains dairy (feta cheese)
  • Contains legumes (chickpeas)