Simple and Seasonal: My Roasted Asparagus Salad

By Sandhya Hariharan

This roasted asparagus salad features seasonal asparagus, juicy British cherry tomatoes, briny Kalamata olives, refreshing cucumber, crisp red onions, and cubes of creamy feta cheese, all tossed in a lemon vinaigrette dressing. It's perfect for a light lunch, a side dish for your next barbecue, or a delightful accompaniment to any main meal.

The beauty of this recipe lies in its simplicity. There are no complicated techniques involved. Just combine the ingredients in a bowl, dress it with a light vinaigrette, and you're ready to enjoy!

Tip: While you can make this salad in advance, I recommend roasting the asparagus just before serving for the best flavour. Also for the freshest flavour, I recommend using a Cole and Mason London mill in acrylic to grind black peppercorns directly over the salad.

For a more substantial meal, I pair this salad with toasted pita bread or crusty ciabatta. The perfect way to scoop up all the deliciousness.


  • 500g asparagus, trimmed and cut into 2-inch pieces
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 250g cherry tomatoes, halved 
  • 200g feta cheese, cubes
  • 200g cucumber, quartered
  • 100g red onion, thinly sliced
  • 50g pitted Kalamata olives (or any olives you like)

Lemon Vinaigrette:

  •  1/4 cup olive oil
  • Juice of 1 lemon
  • 1 tablespoon Dijon mustard
  • 2 tablespoon balsamic vinegar 
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp chives, chopped


  1.  Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the asparagus with olive oil, salt, and pepper. Spread the asparagus in a single layer on the prepared baking sheet. Roast for 10-15 minutes, or until tender-crisp and slightly browned.
  3. While the asparagus roasts, prepare the vinaigrette. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, balsamic vinegar, garlic, chives, salt, and pepper.
  4. In a large bowl, add roasted asparagus, cherry tomatoes, red onion, cucumber, olives, and feta cheese.
  5. Pour the vinaigrette over the salad and toss gently to coat.
  6. Garnish with chopped fresh herbs (optional) and serve immediately.


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