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Asparagus, tomato and feta salad recipe

Asparagus, tomato and feta salad recipe

6 ratings

This seasonal salad is a great make-ahead starter for your Easter lunch. Serve your asparagus over whipped feta, then add homemade croutons for extra crunch. See method

  • Serves 8
  • Takes 35 mins
  • 189 calories / serving
  • Healthy
  • Vegetarian


  • 200g feta
  • 75g Greek-style natural yogurt
  • 200g cherry vine tomatoes, halved
  • 1 tbsp cider vinegar or sherry vinegar
  • 2 tbsp extra-virgin olive oil
  • ½ lemon, zested
  • ½ tsp caster sugar​
  • 3 x 125g packs asparagus tips, trimmed

For the croutons

  • 1 ciabatta roll, roughly torn into pieces
  • 1½ tbsp extra-virgin olive oil
  • 1 tbsp za’atar (optional)
Low in sugar and a source of protein

Each serving contains

  • Energy

  • Fat

    14g 19%
  • Saturates

    6g 30%
  • Sugars

    3g 3%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 8.1g Protein 7.4g Fibre 1.9g


  1. Make the croutons. Toss the bread, oil and za’atar (if using) together on a baking sheet. Turn the oven to gas 7, 220°C, fan 200°C and put the bread straight in. Bake for 10-12 mins until golden and crisp.
  2. Meanwhile, put 150g feta and the yogurt in a small food processor or blender and blitz until smooth. Cover and chill in the fridge until needed.
  3. Toss the tomatoes with the vinegar, 1 tbsp oil, lemon zest, sugar, a little salt and a generous amount of black pepper in a bowl.
  4. Toss the asparagus with the remaining oil and some seasoning. Heat a griddle or frying pan over a high heat and griddle the asparagus, in batches, for 5 mins, turning regularly, until charred all over.
  5. To serve, spread the whipped feta on a sharing platter or divide between plates. Top with the asparagus spears, then spoon over the tomatoes and their juices. Add the croutons and crumble over the remaining feta to serve.

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