Description
A refreshing and delicious Asparagus Tomato Salad topped with creamy Burrata cheese, perfect for a light meal or side dish.
Ingredients
Scale
- 8 oz Burrata cheese
- 10 oz cherry or grape tomatoes (halved)
- 1½ lbs fresh asparagus (trimmed)
- ½ cup pine nuts (toasted)
- 10 fresh basil leaves
- ¼ cup balsamic vinegar
- ¼ cup olive oil (plus more for roasting)
- Salt and black pepper to taste
Instructions
- Roast asparagus: Toss asparagus with olive oil, salt, and pepper. Roast at 400°F (200°C) for 10 minutes. Let cool.
- Toast pine nuts: Bake at 350°F (175°C) for 4–5 minutes until golden. Shake tray halfway.
- Make dressing: Whisk equal parts olive oil and balsamic vinegar until smooth.
- Combine: Mix asparagus and tomatoes in a bowl. Add just enough dressing to coat. Toss gently.
- Finish and serve: Top with Burrata, sprinkle pine nuts and basil, crack fresh pepper over. Serve right away.
Notes
- For a vegan option, substitute Burrata with a plant-based cheese.
- Ensure asparagus is tender but still crisp for the best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Asparagus Tomato Salad, Burrata Cheese, Salad Recipe, Italian Salad