Grilled Asparagus Salad with Red Peppers, Olives & Feta

A delicious Mediterranean-style salad made with smoky grilled asparagus, sweet red peppers, Kalamata olives, creamy feta cheese, fresh herbs and a zesty lemon-olive oil dressing.

Preparation & Cooking Details

• Preparation time: 15 minutes

• Cooking time: 10–12 minutes

• Total time: 25–27 minutes

• Servings: 4

• Cuisine: Mediterranean

• Difficulty: Easy

• Diet: Vegetarian, gluten-free and naturally nut-free

Ingredients

For the salad

• 450 g fresh asparagus, woody ends trimmed

• 1 large red bell pepper, diced

• ½ cup Kalamata olives, pitted and halved

• ¾ cup feta cheese, crumbled

• ¼ small red onion, thinly sliced

• 2 tablespoons fresh parsley, chopped

• 1 tablespoon fresh mint, chopped (optional)

• 1 tablespoon olive oil

• ½ teaspoon black pepper

• Salt to taste

For the dressing

• 3 tablespoons extra virgin olive oil

• 1½ tablespoons fresh lemon juice

• 1 teaspoon red wine vinegar

• 1 garlic clove, minced

• 1 teaspoon Dijon mustard (optional)

• ½ teaspoon dried oregano

• ½ teaspoon honey (optional)

• Salt and black pepper to taste

Instructions

1. Prepare asparagus: Wash, trim the woody ends and pat dry. Toss with olive oil, salt and black pepper.

2. Grill asparagus: Heat a grill pan over medium-high heat. Grill asparagus for 5–8 minutes, turning occasionally, until tender-crisp with light char marks.

3. Prepare vegetables: Roast or grill the red pepper until slightly softened. Dice it. Slice the red onion and halve the olives.

4. Make dressing: Whisk olive oil, lemon juice, vinegar, garlic, Dijon mustard, oregano, honey, salt and pepper in a small bowl.

5. Combine salad: Place grilled asparagus, red peppers, olives and red onion in a large bowl.

6. Add dressing: Pour dressing over the vegetables and toss gently.

7. Add feta: Sprinkle crumbled feta, fresh parsley and mint over the salad.

8. Serve: Finish with a little extra olive oil and freshly ground black pepper. Serve warm or chilled.

Nutrition Information

Approximate values per serving (¼ of recipe).

Nut Information & Allergens

• Nuts: No nuts in the original recipe.

• Peanuts: Not included.

• Almonds: Not included.

• Walnuts: Not included.

• Cashews: Not included.

• Pistachios: Not included.

Allergens: Contains dairy because of feta cheese. Check packaged ingredients for potential cross-contamination if cooking for someone with a severe allergy.

Frequently Asked Questions (Q&A)

Q1. Can I prepare this salad ahead of time?

Yes. Grill asparagus and prepare vegetables a day ahead. Store refrigerated and add dressing and feta just before serving.

Q2. Can I use an oven instead of grilling?

Yes. Roast asparagus at 220°C (425°F) for 10–14 minutes.

Q3. Can I replace Kalamata olives?

Yes. Green olives or black olives work well.

Q4. Can I make this recipe vegan?

Yes. Replace feta with dairy-free feta or marinated tofu and omit honey.

Q5. Is this salad gluten-free?

Yes. The listed ingredients are naturally gluten-free. Check packaged mustard and vinegar labels.

Q6. Is this salad keto-friendly?

It can fit many low-carbohydrate diets. Keep portions of red pepper and honey moderate.

Q7. What protein can I add?

Grilled chicken, salmon, chickpeas or tofu are excellent additions.

Q8. How long does it last in the refrigerator?

Up to 3 days in an airtight container. The asparagus may soften over time.

Q9. What can I use instead of feta?

Goat cheese, ricotta salata or dairy-free feta are suitable alternatives.

Q10. What should I serve with this salad?

Serve with grilled chicken, fish, roasted potatoes, quinoa, hummus or warm pita bread.

Chef’s Tips

• Choose firm, fresh asparagus spears.

• Dry asparagus thoroughly before grilling.

• Avoid overcrowding the grill pan.

• Do not overcook; retain a slight crunch.

• Add feta after tossing to prevent it from becoming mushy.

• Use fresh lemon juice for the brightest flavor.