Grilled Asparagus Tomato Salad
A vibrant grilled asparagus salad tossed with tomatoes, Kalamata olives, walnuts, Parmesan, and parsley in a bright lemon vinaigrette. Nutritious, flavorful, and ready in just 15 minutes, it’s an easy side or light main that’s naturally low in carbs and full of fresh seasonal goodness.
Equipment
- 1 Grill or stovetop grill pan
- 1 Mixing Bowl (large)
- 1 small whisking bowl
- 1 whisk
- 1 cutting board
- 1 sharp knife
Ingredients
For the Asparagus:
- 1 lb asparagus trimmed
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For the Lemon Vinaigrette:
- 1 clove garlic finely minced
- 1 tbsp whole grain mustard
- ½ tsp kosher salt
- ¼ tsp black pepper
- Juice of 1 lemon
- ¼ cup olive oil
For the Salad:
- 1 pint cherry or grape tomatoes halved
- ½ cup pitted Kalamata olives roughly chopped
- ⅓ cup walnuts toasted and chopped
- ¼ cup Parmesan cheese shaved
- ¼ cup fresh parsley chopped
Instructions
- Prepare and Trim the Asparagus: Start by rinsing the asparagus spears under cool running water to remove any dirt or grit. Place them on a clean kitchen towel or paper towel and pat dry thoroughly—this helps them grill evenly without steaming. To trim, hold one spear near the bottom and bend it gently until it naturally snaps. Use that as a guide to trim the rest of the bunch, cutting off the woody ends with a sharp knife. Place the trimmed asparagus into a large bowl.
- Season the Asparagus for Grilling: Drizzle the asparagus with 1 tablespoon of olive oil and toss to coat each spear evenly. Sprinkle with ½ teaspoon of kosher salt and ¼ teaspoon of freshly ground black pepper. Use your hands or tongs to make sure the seasoning is well-distributed. This simple seasoning enhances the natural flavor of asparagus while helping it caramelize beautifully on the grill.
- Heat the Grill to Medium-High: Preheat your outdoor grill, charcoal grill, or stovetop grill pan over medium-high heat. The surface should be hot enough that water droplets sizzle on contact. Preheating ensures the asparagus cooks quickly, develops light char marks, and stays tender-crisp inside. If using a grill pan, lightly brush it with oil to prevent sticking.
- Grill the Asparagus to Perfection: Lay the seasoned asparagus spears in a single layer across the hot grill grates or pan. Grill for 5 to 7 minutes, turning occasionally with tongs, until the spears are bright green, tender, and lightly charred with visible grill marks. Avoid overcooking, as asparagus should retain a little snap for the best texture. Once done, transfer the spears to a plate and let them cool slightly until easy to handle.
- Cut the Asparagus into Bite-Sized Pieces: When the asparagus is warm but no longer too hot, place it on a cutting board and slice it diagonally into pieces about 1 ½ inches long. This size makes it easier to toss into the salad and ensures you get asparagus in every bite without overpowering the other ingredients.
- Whisk Together the Lemon Vinaigrette: In a small mixing bowl, add the minced garlic, whole grain mustard, kosher salt, black pepper, and freshly squeezed lemon juice. Slowly drizzle in ¼ cup of olive oil while whisking continuously until the mixture emulsifies into a smooth, golden dressing. Taste the vinaigrette and adjust seasoning if needed—add a pinch more salt for balance or a splash more lemon juice for brightness.
- Assemble the Salad Ingredients: In a large serving bowl, combine the grilled asparagus pieces, halved cherry tomatoes, chopped Kalamata olives, toasted walnuts, shaved Parmesan cheese, and fresh parsley. Each ingredient adds its own layer of flavor and texture—the tomatoes bring juiciness, olives add briny depth, walnuts give crunch, Parmesan lends savory richness, and parsley adds freshness.
- Dress and Toss the Salad: Pour the prepared lemon vinaigrette over the assembled ingredients. Using clean salad tongs or two large spoons, gently toss everything together until evenly coated. Make sure the dressing reaches all the ingredients without breaking down the asparagus or tomatoes. Taste and adjust with extra Parmesan, salt, or pepper, depending on your preference.
- Serve the Salad Fresh: Transfer the salad into a shallow serving bowl or platter. Garnish with extra Parmesan shavings or a sprinkle of toasted walnuts if desired. Serve immediately while the asparagus is still slightly warm, or let it chill briefly for a refreshing cold salad. This dish pairs beautifully with grilled chicken, seafood, or crusty bread but also shines as a wholesome vegetarian main.
Notes
- If you don’t have access to a grill, roast the asparagus in a preheated oven at 425°F for 7–8 minutes until crisp-tender and slightly charred.
- The lemon vinaigrette can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature and whisk before using.
- For extra texture and flavor, lightly toast the walnuts in a dry skillet over medium heat for 3–4 minutes, shaking frequently to prevent burning.
- Leftover salad keeps well in an airtight container in the fridge for up to 2 days. Toss in cooked grains like quinoa, farro, or rice to turn it into a hearty meal.
- To make this salad vegan, simply omit the Parmesan or use a plant-based alternative.
