Asparagus Tomato Salad with Burrata Cheese: A Fresh, Creamy Delight
The Asparagus Tomato Salad with Burrata Cheese is a stunning dish that brings together the freshest ingredients and luxurious textures for an unforgettable culinary experience. Whether you’re sharing it at a spring brunch or whipping it up as a quick dish for yourself, this salad combines the sweetness of cherry tomatoes, the crispness of blanched asparagus, and the indulgent creaminess of burrata cheese. Finished with a drizzle of balsamic glaze and a sprinkle of fresh basil, this simple yet refined salad is built to impress.
Perfectly balancing fresh, creamy, and tangy elements, this recipe celebrates nature’s best produce. The asparagus provides a satisfying crunch, while the burrata cheese creates a luscious, velvety texture. Paired with lemon juice, olive oil, and a hint of balsamic glaze, this salad is light and refreshing, making it the ultimate addition to your recipe collection. Let’s dive into the details and create this vibrant dish!
Quick Recipe Highlights
- Flavor Profile: A refreshing blend of sweet cherry tomatoes, tangy balsamic glaze, and creamy burrata.
- Texture: Contrast of crisp asparagus, juicy tomatoes, and rich, oozy burrata cheese.
- Aroma: Bright lemon, fresh basil, and the earthy scent of toasted pine nuts.
- Visual Appeal: A vibrant mix of greens, reds, and white topped with golden pine nuts and basil.
- Skill Level Needed: Beginner-friendly with minimal cooking techniques.
- Special Equipment: A pot for blanching and a colander for draining.
Why You’ll Love This Recipe
1. Refreshing Flavor: This salad delivers a burst of fresh, seasonal flavors in every bite. The tanginess of the balsamic glaze and lemon juice enhances the natural sweetness of the tomatoes and asparagus.
2. Quick and Easy: With just 10 minutes of prep and 5 minutes of cooking, this recipe is perfect for busy days when you want something delightful without spending hours in the kitchen.
3. Nutritious and Healthy: Packed with vitamins from the asparagus and tomatoes, plus healthy fats from olive oil and pine nuts, this salad is both delicious and nourishing.
4. Elegant Presentation: Whether you’re hosting guests or impressing a date, the vibrant colors and creamy burrata make this salad look restaurant-worthy.
5. Versatile: Great as a side dish or a light main course. Plus, you can customize it to suit your preferences or available ingredients.
Ingredient Deep Dive
– Asparagus: This nutrient-dense vegetable is filled with vitamins A, C, and E. Blanching it preserves its vibrant green color and crisp texture. When purchasing, look for firm, bright green spears with closed tips.
– Cherry Tomatoes: These tiny gems offer a sweet and juicy flavor that complements the tangy balsamic glaze. Halve them for maximum juiciness when mixing with the other ingredients.
– Burrata Cheese: This Italian cheese is a star ingredient, boasting a creamy, decadent interior that melts seamlessly into the salad. If unavailable, fresh mozzarella makes a great substitute.
Common Mistakes to Avoid
- Overcooking Asparagus: Blanch for only 2-3 minutes to keep the asparagus bright green and tender-crisp.
- Skipping the Ice Bath: Shock the asparagus in ice water after blanching to lock in color and stop the cooking.
- Using Old Burrata: Always use fresh burrata to ensure its signature creamy center.
- Overdressing the Salad: Use a light drizzle of oil and balsamic for balance—avoid drenching the ingredients.
The Recipe
Asparagus Tomato Salad with Burrata Cheese
Serves: 4
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Kitchen Equipment Needed
- Cutting board
- Sharp knife
- Pot for blanching
- Colander
- Mixing bowl
Ingredients
- 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
- 1 pint cherry tomatoes, halved
- 8 oz burrata cheese
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic glaze
- 1 lemon, juiced
- 1/4 cup fresh basil leaves, torn
- Salt and freshly ground black pepper to taste
- 1/4 cup toasted pine nuts (optional)
Directions
- Bring a pot of salted water to a boil. Add asparagus and blanch for 2-3 minutes. Transfer to an ice water bath, then drain and pat dry.
- In a large serving bowl, combine asparagus, cherry tomatoes, 1 tbsp olive oil, and juice from half a lemon. Season with salt and pepper; toss gently.
- Tear burrata cheese and distribute on top of the salad. Let the creamy center ooze into the mix.
- Drizzle with remaining olive oil and balsamic glaze. Add torn basil leaves and toasted pine nuts, if desired.
- Serve immediately, adding a final squeeze of lemon juice if preferred.
Recipe Notes
- Serve fresh for the best texture and flavor.
- Store any leftovers in an airtight container for up to one day, though the texture of the burrata may change.