Asparagus Tomato Salad with Burrata Cheese
This vibrant salad combines tender asparagus, juicy cherry tomatoes, creamy burrata, and crunchy pine nuts, all brought together with a drizzle of balsamic vinegar.
Servings: 4 servings
Calories: 250kcal
Ingredients
Vegetables
- 1.5 lbs fresh asparagus, trimmed Adds a nice crunch.
- 10 oz cherry or grape tomatoes, halved Release their sweet juices.
Cheese
- 8 oz burrata cheese Rich, creamy, and soft.
Dressing
- 1/4 cup olive oil Plus extra for roasting.
- 1/4 cup balsamic vinegar Adds a zesty kick.
Nuts and Seasoning
- 1/2 cup pine nuts, toasted For crunch.
- Salt and black pepper To taste.
Herbs
- 10 fresh basil leaves For aromatic richness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Place the trimmed asparagus on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Toss to coat evenly. Roast for about 10 minutes until tender and slightly crispy.
- Remove from oven and let cool slightly.
- In a large bowl, toss halved cherry tomatoes with a splash of olive oil, salt, and pepper.
Assembly
- On a large platter, arrange the roasted asparagus and seasoned tomatoes.
- Tear the burrata into chunks and scatter over the salad.
- Top with toasted pine nuts and fresh basil.
- Drizzle with balsamic vinegar and any remaining olive oil.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Burrata may lose creaminess over time. You can prepare components separately for freshness.