Bring a large pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and pat dry.

In a large mixing bowl, combine the cooked asparagus, cherry tomatoes, feta cheese, red onion, and Kalamata olives.

In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.

Pour the dressing over the salad and toss gently to combine.

Serve immediately or refrigerate for 30 minutes to allow the flavors to meld before serving.