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
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Sautéed Asparagus (10-Minute Side)
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Asparagus Salad
Sides and Small Plates
Steamed Asparagus with Eggs
Sides and Small Plates
Easy Blanched Asparagus Recipe
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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
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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.
This is too funny! So I was totally thinking about fried halloumi the other day, so I tried to make fried halloumi and FAILED miserably! I’m totally trying this recipe out Suzy! Thank you so much for sharing!
How funny! The key I found is to slice the cheese thick enough and fry on medium heat. Let me know how it turns out.
Love every ingredient in here but the halloumi takes it over the top!
I just ate with my eye and now I really want that on my tummy! Yum!
Abigail, thank you! Great to see you here. Let me know if you ever try this recipe.
This looks delicious, I can’t wait to make it. I have already shared it and your blog, with three of my favorite friend/family chefs that I really look up to!
Thanks for all you do, and yes I too have cried during yoga class, it can be embarrassing and cleansing at the same time, it’s amazing what some of those poses can bring out of us!
Nancy, thanks so much for stopping in. And thank you for your kind e-mail. I am so lucky to have you here. Glad you like this recipe. You’ll let me know if you try it? 🙂 Good to know I’m not the only one who gets emotional at yoga 🙂 But wait, now don’t tell anyone 🙂
What a beautiful salad! Love it!
This is my first visit to your beautiful blog. I love this salad. I’ts so perfect for spring! Thank you for explaining about the cheese. lol Never heard of it but may have to look for it now to make this tasty dish.
Diane, welcome! Thank you so much for stopping in. Appreciate your sweet comment. YES, I highly recommend trying halloumi cheese. It is yummy. I will see you around!
Beautiful visual. I want to dig in. Curious abut the halloumi cheese!
I know I’ve answered this via twitter, but for the benefit of others here. Halloumi is a Greek cheese that is made mainly of sheep’s milk. It is firm in texture and has a high-melting point, which makes it excellent for frying or grilling. Thanks so much, Diane!
Just gorgeous. Sharing.
Thanks so much Patty
What a wonderful dish for entertaining.
Sandi, you are so right. This dish is good for when you have company. Comes together quick, and is a crowd pleaser. Thank you!
I love halloumi! Fabulous salad!!
Linda, sounds like you and I share a love for halloumi cheese. Thanks so much!
What a gorgeous dish Suzy. 🙂
Thank you so much, Nancy! Appreciate it.
STUNNING!! (magnificent, really!)
Thank you, Susie! Appreciate it.
Hey Suzy. Your photo caught my eye immediately this morning. This is such a gorgeous dish and I am adding it to my Easter menu this weekend. I also love cheese, but am unfamiliar with halloumi – I sure hope I can find it in my small(ish) city. I truly enjoyed reading your post and, also, look forward to the earth blooming again. Have a great week and thank you for sharing such beautiful food.
Susie, thanks so much for taking the time to leave such a thoughtful comment! It means a lot to me that you will try this recipe over Easter weekend! Hope your family will enjoy it. Much love.
Hips are about stuck emotions … releasing – it is great to see that bloggers don’t live charmed lives ! They are real and raw and they say so !! Therapy in itself AND Suzy that recipe looks great !!!
This blogger does not live a charmed life, far from it, my friend! But I am grateful for every bit of it. Glad we keep in touch, Pauletta. Thanks for taking the time to stop in.
This looks soooo yummy! Pinning!
So glad you like this recipe, Beth! And thanks so much for taking time to stop in and leave me a note, friend. Hugs.
Fried halloumi is my food weakness! Love it so much! I love the asparagus salad with all the flavours! 😀
Thanks so much, Jess! Glad to see you here, girl!