Ingredients
Asparagus
- 1 bunch asparagus spears (rinsed and woody ends trimmed)
- 2 teaspoons vegetable oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Lemon Vinaigrette Dressing
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 1 clove garlic (minced)
- ½ teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Salad Ingredients
- 1 cup cherry tomatoes (sliced)
- ½ cup radishes (thinly sliced)
- 3 scallions (chopped)
- ½ cup kalamata olives (optional)
- ½ cup feta cheese (cubed or crumbled) or grated Parmesan cheese (optional)
- ½ cup basil leaves (loosely packed and torn, optional)
Instructions
- Preheat and prepare asparagus: Preheat your oven to 425°F. Arrange the asparagus spears in a single layer on a sheet pan. Drizzle with vegetable oil and sprinkle with kosher salt and black pepper. Toss the asparagus gently to ensure even coating of oil and seasoning.
- Roast the asparagus: Roast the asparagus in the preheated oven for about 12 minutes, or until tender and cooked through. Once done, transfer them to a plate and allow them to cool. After cooling, cut the asparagus into 2-inch pieces and place them in a large salad bowl.
- Make the lemon vinaigrette: While the asparagus roasts, prepare the dressing by whisking together olive oil, lemon juice, minced garlic, Dijon mustard, kosher salt, and black pepper in a small bowl until well combined and emulsified.
- Assemble the salad: Add the sliced cherry tomatoes, thinly sliced radishes, chopped scallions, and kalamata olives (if using) to the bowl with the chopped asparagus. Drizzle the lemon vinaigrette over the vegetables.
- Finish and toss the salad: Add the feta cheese (or Parmesan, if preferred) and torn basil leaves to the bowl. Gently toss all the ingredients together to evenly distribute the dressing and mix flavors. Serve immediately.
Notes
- Roasting the asparagus brings out its natural sweetness and maintains a slight crispness; do not overcook.
- Feta cheese can be substituted with grated Parmesan or omitted for a dairy-free option.
- Kalamata olives add a briny punch but are optional depending on preference.
- This salad is best served fresh but leftovers can be refrigerated for up to 2 days.
- For a vegan version, omit the cheese or use a plant-based alternative.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
