Roasted Asparagus Salad with Fried Halloumi and Fresh Tomatoes

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

1. Roast Asparagus Salad Ingredients and Substitutions 
2. How to Make Roast Asparagus Salad 
3. What to Serve with Roast Asparagus Salad
4. More Asparagus Recipes 
5. Try our all-natural Sumac!
6. Roasted Asparagus Salad with Fried Halloumi and Fresh Tomatoes Recipe

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. 

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*This post has recently been updated with new information for readers’ benefit.