In this vibrant spring-summer salad, tender whole roasted asparagus makes the perfect bed for fresh tomatoes, basil, and a bright sherry vinaigrette. Keep it vegan, or top with your cheese of choice!
You only need ten ingredients and 20 minutes to make his centerpiece-worthy asparagus salad! This easy recipe is a cousin to my blanched asparagus salad, with a little “dinner party flair.” Tomatoes and basil play off the sweet-savory notes with a burst of freshness, and a tart sherry vinaigrette ties it all together. I went for crispy fried halloumi to finish things off, but tangy crumbled feta or salty shaved parmesan would also be delicious.
The beauty of roasting asparagus whole is how much the oven develops its natural sweetness. The hot sheet pan turns the spears golden and deliciously caramelized in spots, and when all is said and done they have a satisfying crisp-tender texture.
I had halloumi in my fridge, so I quickly fried it while the asparagus was roasting. Honestly, it gave the salad a main character vibe! I’d happily serve this as a vegetarian main with a couple of sides, swap in the cheese I have on hand, or skip the cheese entirely.
Table of Contents
Roast Asparagus Salad Ingredients and Substitutions
This roast asparagus salad came together with some fresh seasonal ingredients and a handful of pantry staples:
- Asparagus: Look for stalks that are firm, sturdy, and bright green. I haven’t tried this myself, but a few readers swapped asparagus for green beans with success!
- Grape tomatoes: There’s a short window where asparagus and tomato season overlap–usually around late May to mid June, depending on where you live. During that time, feel free to use the most vibrant, juicy summer tomatoes you can get your hands on. Otherwise, cherry or grape tomatoes tend to be the sweetest even when it’s not peak season.
- Cheese (optional): I love crispy, chewy fried halloumi, both in salads and drizzled with honey for a sweet and salty treat. You can skip the cheese for a dairy-free option, or substitute with crumbled feta or shaved parmesan.
- Basil: Adds a lovely aroma and freshness. Other tender herbs work in its place, like parsley, tarragon, or dill.
- Sherry vinegar: The sweet-tart flavor of sherry vinegar complements the asparagus. White wine vinegar or red wine vinegar are other good options.
- Extra virgin olive oil: I like a peppery and robust olive oil like our Spanish Hojiblanca to bring depth to the sherry vinaigrette.
- Garlic: A hit of fresh garlic amps up the vinaigrette’s flavor.
- Sumac (optional): This spice, made from a dried berry, adds a burst of acidity. You can leave it off, or grate on a touch of lemon zest.
- READ MORE: Check out our essential guide to sumac.
- TRY IT: Find all-natural sumac at our shop.
- Salt and pepper perks up the flavor.
How to Make Roast Asparagus Salad
Here is the quick and easy way to get a roast asparagus salad on your table in 20 minutes or less:
- Get ready. Preheat your oven to 400°F. Coat a baking sheet large enough to hold the asparagus in a single layer in a thin layer of olive oil.
- Prep your ingredients: Trim or snap off the hard woody ends of 1 1/2 pounds of asparagus. Slice 3 cups of grape tomatoes in half. If you’re using halloumi, cut it into 1/4-inch thick squares. Mince 1 garlic clove.
- Season and roast the asparagus. Add the asparagus spears onto the prepared baking sheet. Sprinkle with salt, drizzle with olive oil, and toss to coat. Spread so they’re in a single layer. Roast in the hot oven until tender, 15 to 20 minutes. Remove from heat and let cool slightly.
- Meanwhile, make the sherry vinaigrette. In a medium mixing bowl, whisk together 1/4 cup sherry vinegar, 1/4 cup olive oil, the minced garlic, and 1 teaspoon sumac (if using). Season to taste with salt and pepper and set aside for now.
- Fry the halloumi (optional): Heat a big glug of olive oil in large skillet over medium. Fry the halloumi in batches until golden, 1 to 2 minutes per side.
- Finish and serve. Add the grape tomatoes and fried halloumi (if using) to the bowl with the sherry vinaigrette and toss to combine. Assemble the roasted asparagus on a serving platter and top with the tomato and cheese mixture. Finish with the basil leaves. Enjoy!
What to Serve with Roast Asparagus Salad
You can serve roast asparagus salad with any number of entrees, but I say you lean into the season with sunny spring recipes. For a special dinner, serve alongside a roasted rack of lamb. For a weeknight-friendly option, try spinach-stuffed salmon. And for dessert? Strawberry Shortcakes are just perfect.
More Asparagus Recipes
Sides and Small Plates
Sautéed Asparagus
Salads
Asparagus Salad
Sides and Small Plates
Steamed Asparagus with Eggs
Sides and Small Plates
Easy Blanched Asparagus Recipe
Browse all Mediterranean recipes.
Visit Our Shop.
Try our all-natural Sumac!
This tangy, smokey, slightly sour spice is just what you need to give your roast asparagus salad extra zing.
Roasted Asparagus Salad with Fried Halloumi and Fresh Tomatoes
Ingredients
For the Asparagus Salad
- 1 1/2 pound asparagus hard end trimmed
- Kosher salt
- Extra virgin olive oil
- 3 cups grape tomatoes 1 1/2 pints, halved
- 4 ounces halloumi optional, see note
- 15 large basil leaves torn
For the Sherry Vinaigrette
- 1/4 cup sherry vinegar or white wine vinegar
- 1/4 cup extra virgin olive oil
- 1 garlic clove minced
- 1 teaspoon sumac optional
- Kosher salt
- Black pepper
Instructions
- Get ready. Preheat your oven to 400°F. Coat a baking sheet large enough to hold the asparagus in a single layer in a thin layer of olive oil.
- Season and roast the asparagus. Add the asparagus spears onto the baking sheet. Sprinkle with salt, drizzle with olive oil, and toss to coat. Spread so they’re in a single layer. Roast in the hot oven until tender, 15 to 20 minutes. Remove from heat and let cool slightly.
- Meanwhile, make the sherry vinaigrette. In a medium mixing bowl, whisk together the sherry vinegar with the olive oil, garlic, sumac (if using). Season to taste with salt and pepper. Add the grape tomatoes and cheese (if using) and toss to combine.
- Fry the halloumi (optional): Cut the halloumi into 1/4-inch thick squares. Heat a big glug of olive oil in large skillet over medium. Fry the halloumi in batches until golden, 1 to 2 minutes per side.
- Finish and serve. Add the grape tomatoes and fried halloumi (if using) to the bowl with the sherry vinaigrette and toss to combine. Assemble the roasted asparagus on a serving platter and top with the tomato and cheese mixture. Finish with the basil leaves. Enjoy!
Video
Notes
- Visit our Shop to browse Mediterranean ingredients including extra virgin olive oils and all-natural and organic spices (like the sumac used in this recipe).
- To substitute the halloumi: Use feta or parmesan but do not fry or toss with the sherry vinaigrette. Simply crumble the feta or shave the parmesan right on top just before serving.
Nutrition
*This post has recently been updated with new information for readers’ benefit.
Love this recipe. I’ve made it using both asparagus and green beans. The halloumi really turns it into something special!
Elegant, easy and superb! I used Organic White Wine Vinegar that was oak aged. Don’t skimp on the ingredients that Suzy recommends: The Early Harvest EVO and the sumac are NOT optional……and of course freshly grown organic Basil to top it all off👍🏻 (I did not use the cheese and it was scrumptious just as is)…….served it with grilled Wild Alaskan Sockeye Salmon and a lovely French White Bordeaux and it was PERFECT💝
Thank you so much, Shoshanah!
Unfortunately I did not have asparagus, I am growing them in my garden but it will take another year to harvest, I used green beans. With success. Very tasty!
Easy to make and delicious!
I turned this into warm main dish by doubling the vinaigrette recipe, tossing all the ingredients with penne pasta and topping it with freshly crumbled feta and Aleppo pepper. Delicious, and the leftovers tasted great the next day! Next time I might try it with a side of herbed couscous instead of pasta when I’m in the mood for a flavorful vegetarian dinner. 🙂
Ooo! Love this idea! YUM!