This Asparagus Tomato Salad with Burrata Cheese is a delightful combination of fresh, vibrant vegetables and creamy, indulgent cheese. Perfect for spring and summer, this dish highlights the natural flavors of ripe tomatoes, tender asparagus, and rich, velvety burrata. The combination of textures and colors makes this salad not only delicious but also visually stunning. Whether you’re serving it as a light appetizer, a side dish for a main course, or even as a healthy lunch, this salad is a crowd-pleaser.
Burrata cheese, with its delicate outer mozzarella shell and creamy interior, pairs beautifully with the slight earthiness of asparagus and the bright acidity of cherry tomatoes. Topped with a simple dressing of olive oil, balsamic vinegar, and fresh herbs, this salad embodies the freshness and simplicity of Mediterranean cuisine.
Ingredients
For the Salad:
- 1 bunch asparagus (about 1 pound), ends trimmed
- 1 pint cherry tomatoes (about 2 cups), halved
- 2 large balls of burrata cheese (about 8 ounces each)
- 2 cups arugula or mixed greens (optional for added texture)
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons pine nuts or slivered almonds, toasted (for crunch)
For the Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional for added sweetness)
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
Optional Garnishes:
- Freshly grated lemon zest
- Drizzle of balsamic glaze
- Freshly cracked black pepper
Preparation
Step 1: Blanch the Asparagus
Bring a large pot of salted water to a boil. While the water is heating, prepare an ice water bath in a large bowl. Add the trimmed asparagus to the boiling water and cook for 2-3 minutes until they turn bright green and are just tender-crisp.
Quickly transfer the asparagus to the ice water bath to stop the cooking process and preserve their color and crunch. Let them cool for 2 minutes, then drain and pat dry with paper towels. Cut the asparagus into 2-inch pieces.
Step 2: Prepare the Tomatoes
Rinse the cherry tomatoes thoroughly. Pat them dry with a clean towel and slice them in half. For a burst of extra flavor, you can use a mix of red, yellow, and heirloom cherry tomatoes to add color and variety.
Step 3: Toast the Nuts
In a small skillet over medium heat, toast the pine nuts or slivered almonds until golden and fragrant, about 3-4 minutes. Stir constantly to avoid burning. Once toasted, set them aside to cool.
Step 4: Make the Dressing
In a small bowl or mason jar, combine the extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, and minced garlic. Season with salt and freshly ground black pepper to taste. Whisk or shake until well emulsified. Taste and adjust the seasoning as needed.
Step 5: Assemble the Salad
- On a large serving platter or salad bowl, spread a layer of arugula or mixed greens (if using).
- Arrange the blanched asparagus and halved cherry tomatoes on top.
- Gently tear the burrata balls into smaller pieces and scatter them over the salad.
- Drizzle the dressing evenly over the salad.
- Sprinkle with fresh basil leaves and toasted pine nuts or almonds.
- Optional: Add a sprinkle of lemon zest and a drizzle of balsamic glaze for extra flavor.
Variations
- Add Protein: For a heartier salad, top with grilled chicken, shrimp, or prosciutto.
- Herb Swap: Use fresh mint or parsley instead of basil for a different flavor profile.
- Vegetable Twist: Add roasted red peppers, cucumbers, or radishes for more crunch and variety.
- Dressing Alternative: Substitute the balsamic dressing with a lemon vinaigrette or a pesto drizzle for a different flavor.
Cooking Note
- Asparagus Tips: To ensure the asparagus remains tender, do not overcook it. The blanching process should leave it crisp-tender, not mushy.
- Burrata Storage: Burrata is best served fresh. Keep it refrigerated and take it out about 15 minutes before serving to allow it to come to room temperature for the best flavor and texture.
- Make Ahead: You can prep the asparagus, tomatoes, and dressing ahead of time. Assemble the salad just before serving to keep the burrata fresh and the greens crisp.
Serving Suggestions
- Appetizer: Serve this salad as a starter for a dinner party or gathering.
- Side Dish: Pair with grilled meats, seafood, or pasta dishes for a well-rounded meal.
- Light Lunch: Enjoy it on its own with a slice of crusty bread to soak up the dressing.
- Brunch Addition: This salad makes a refreshing addition to a brunch spread alongside quiche or frittata.
Tips
- Fresh Ingredients: Use the freshest asparagus, tomatoes, and burrata you can find. Quality ingredients make a huge difference in this simple dish.
- Burrata Handling: Handle the burrata gently to avoid breaking the delicate outer shell.
- Chill Dressing: For a refreshing twist, chill the dressing before drizzling it over the salad.
- Season Generously: Don’t shy away from salt and pepper; seasoning enhances the natural flavors of the vegetables.
Prep Time
15 minutes
Cooking Time
5 minutes
Total Time
20 minutes
Nutritional Information
- Calories: 280 per serving
- Protein: 12g
- Sodium: 380mg
FAQs
Can I make this salad ahead of time?
Yes! You can blanch the asparagus, slice the tomatoes, and prepare the dressing up to 1 day in advance. Assemble the salad just before serving to keep everything fresh.
What is the best way to store leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 1 day. Note that the burrata may become watery after being cut, so it’s best to eat it fresh.
Can I use mozzarella instead of burrata?
Absolutely! Fresh mozzarella balls (like bocconcini) are a good substitute if burrata isn’t available. However, burrata provides a creamier texture.
How do I know when asparagus is fresh?
Fresh asparagus should have firm, bright green stalks with tightly closed tips. Avoid any spears that are limp or have a strong odor.
Conclusion
Asparagus Tomato Salad with Burrata Cheese is a vibrant, refreshing dish that perfectly balances flavors and textures. With tender asparagus, juicy tomatoes, and creamy burrata, this asparagus tomato salad with burrata is ideal for any occasion. The simplicity of the ingredients allows the natural flavors to shine, while the dressing adds just the right amount of acidity and richness. Whether you’re serving it as a light lunch, an appetizer, or a side dish, this asparagus tomato salad with burrata is sure to impress. Enjoy the fresh taste of summer in every bite!
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Asparagus Tomato Salad with Burrata Cheese
- Total Time: 20
Ingredients
Ingredients
For the Salad:
- 1 bunch asparagus (about 1 pound), ends trimmed
- 1 pint cherry tomatoes (about 2 cups), halved
- 2 large balls of burrata cheese (about 8 ounces each)
- 2 cups arugula or mixed greens (optional for added texture)
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons pine nuts or slivered almonds, toasted (for crunch)
For the Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional for added sweetness)
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
Optional Garnishes:
- Freshly grated lemon zest
- Drizzle of balsamic glaze
- Freshly cracked black pepper
Instructions
Preparation
Step 1: Blanch the Asparagus
Bring a large pot of salted water to a boil. While the water is heating, prepare an ice water bath in a large bowl. Add the trimmed asparagus to the boiling water and cook for 2-3 minutes until they turn bright green and are just tender-crisp.
Quickly transfer the asparagus to the ice water bath to stop the cooking process and preserve their color and crunch. Let them cool for 2 minutes, then drain and pat dry with paper towels. Cut the asparagus into 2-inch pieces.
Step 2: Prepare the Tomatoes
Rinse the cherry tomatoes thoroughly. Pat them dry with a clean towel and slice them in half. For a burst of extra flavor, you can use a mix of red, yellow, and heirloom cherry tomatoes to add color and variety.
Step 3: Toast the Nuts
In a small skillet over medium heat, toast the pine nuts or slivered almonds until golden and fragrant, about 3-4 minutes. Stir constantly to avoid burning. Once toasted, set them aside to cool.
Step 4: Make the Dressing
In a small bowl or mason jar, combine the extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, and minced garlic. Season with salt and freshly ground black pepper to taste. Whisk or shake until well emulsified. Taste and adjust the seasoning as needed.
Step 5: Assemble the Salad
- On a large serving platter or salad bowl, spread a layer of arugula or mixed greens (if using).
- Arrange the blanched asparagus and halved cherry tomatoes on top.
- Gently tear the burrata balls into smaller pieces and scatter them over the salad.
- Drizzle the dressing evenly over the salad.
- Sprinkle with fresh basil leaves and toasted pine nuts or almonds.
- Optional: Add a sprinkle of lemon zest and a drizzle of balsamic glaze for extra flavor.
Notes
Cooking Note
- Asparagus Tips: To ensure the asparagus remains tender, do not overcook it. The blanching process should leave it crisp-tender, not mushy.
- Burrata Storage: Burrata is best served fresh. Keep it refrigerated and take it out about 15 minutes before serving to allow it to come to room temperature for the best flavor and texture.
- Make Ahead: You can prep the asparagus, tomatoes, and dressing ahead of time. Assemble the salad just before serving to keep the burrata fresh and the greens crisp.
- Prep Time: 15
- Cook Time: 5
Nutrition
- Calories: 280
- Sodium: 380mg
- Protein: 12g