Asparagus Tomato Salad with Burrata Cheese
This Asparagus Tomato Salad with Burrata Cheese combines roasted asparagus, juicy tomatoes, creamy Burrata cheese, and toasted pine nuts, all topped with a tangy balsamic vinaigrette. Perfect for summer, this light and refreshing dish is full of vibrant flavors and easy to prepare in just 30 minutes. Ideal as a side dish or light main course, it’s gluten-free, customizable, and sure to impress guests with its beautiful presentation.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad, Side Dish
- Method: Roasting
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 1.5 lb asparagus, trimmed
- 1 tablespoon olive oil
- 10 oz grape or cherry tomatoes, halved
- 8 oz Burrata cheese
- ½ cup toasted pine nuts
- Salt and pepper to taste
Salad Dressing:
- ¼ cup balsamic vinegar
- ¼ cup olive oil
Garnish:
- 10 leaves fresh basil, chopped
- Cracked black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Trim the asparagus ends and dice into 1.5-inch pieces. Toss with olive oil, salt, and pepper.
- Arrange the asparagus on a parchment-lined baking sheet in a single layer. Roast for 10 minutes.
- While the asparagus roasts, halve the tomatoes.
- In a small bowl, whisk together balsamic vinegar and olive oil for the dressing.
- Once the asparagus is roasted, combine it with the tomatoes in a large bowl.
- Add the Burrata cheese, toasted pine nuts, and fresh basil. Drizzle with balsamic vinaigrette.
- Season with cracked black pepper and serve immediately.
Notes
- Feel free to substitute the Burrata cheese with mozzarella or goat cheese for a different flavor.
- If preparing in advance, store the roasted vegetables separately from the cheese and dressing to maintain freshness.
- To make the salad vegan, replace Burrata with a plant-based cheese alternative.
