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Asparagus Greek Chopped Salad

Yield: 4 people
Prep Time:
10 mins
Cook Time:
12 mins
Total Time:
22 mins
This Asparagus Greek Chopped Salad is made with roasted asparagus, cucumber, tomatoes, black olives, feta cheese and flavored with an easy lemon dressing.
Print Recipe
3.65 from 17 votes


For the asparagus

For the salad

  • 1 cup cherry tomatoes — cut in half
  • ½ medium red onions — sliced
  • 1 cup yellow bell pepper — chopped
  • 1 cup cucumber — chopped
  • 1 cup Kalamata olives
  • 1 tbsp feta cheese — chopped

For the dressing


  1. Preheat the oven to 425F.
  2. Break off the tough ends of the asparagus.
  3. Arrange the asparagus onto a baking sheet in a single layer.

  4. Drizzle with olive oil, sprinkle with salt and pepper and toss well.
  5. Roast the asparagus for 12-15 minutes or until crisp-tender. Let it cold down and then slice them. Set aside.
  6. While the asparagus are in the oven you can make the dressing. In a mason jar, pour the freshly squeezed lemon juice and olive oil. Add salt, pepper, garlic and whisk everything together. Continue to whisk while streaming in the olive oil. Taste to check the seasoning.
  7. In a large salad bowl, add all the ingredients for the salad.

  8. Add asparagus in the salad bowl.
  9. Pour the dressing over the salad and toss well.
  10. Top with feta cheese. Enjoy!
Course: Salad
Cuisine: Greek
Keyword: gluten-free, low-carb, lunch, Salad, side dish, spring, summer, vegetarian

Nutrition Information

Amount per serving (1/4) — Calories: 173, Fat: 14.8g, Saturated Fat: 2.3g, Cholesterol: 1mg, Sodium: 358mg, Carbohydrates: 10.9g, Fiber: 3.7g, Sugar: 4.9g, Protein: 2.9g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

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