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Fresh Asparagus, Tomato, and Feta Salad

Locally Grown

"This is a fresh summer salad with a light dressing inspired by Mediterranean and Asian flavors."
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1 h 20 m servings 143 cals
Original recipe yields 5 servings


  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 609 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.

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Read all reviews 45
  1. 51 Ratings

Most helpful positive review

If you don't like lots of sauce double the veggies or use 1/2 the sauce.

Most helpful critical review

This was not for me. Maybe I put too much of the dressing, but it was too bitter for my taste.

Most helpful
Most positive
Least positive

If you don't like lots of sauce double the veggies or use 1/2 the sauce.

Made this as a side to last night's dinner and it's definetely a keeper. A delicious mix of flavors. I agree with most - to half the first 5 ingredients for the dressing - but no other changes a...

My husband sauteed the asparagus in olive oil with two cloves of garlic and that was fantastic. I didn't have any feta so my family used shredded cheddar and that worked fine although I can't w...

This is good. I ended up using goat cheese instead of feta (the idea of feta in this freaked me out a little and I didn't have any anyway). I almost think the salad would have been best without ...

Very good! We agree that the recipe makes too much dressing, so I cut it in half...also we omitted the cilantro, and it was very tasty and healthy with light feta!

Summer salad or not, I made this in the dead of winter and loved it. But I too think the dressing is a bit much so scale it back. I also tossed in a few black olives because I love them. We had ...

This was really good. There was a little too much dressing for my taste though. I think next time I will halve the dressing.

Wonderful!!! Great flavor, easy to make. Didn't have cilantro on hand so used parsley and it worked just fine.

Made this on Easter Sunday and it was wonderful. It does make a lot of the vinaigrette but just drain some of that off when serving. The flavors were fantastic. I do not like cilantro so I om...