Asparagus Tomato Salad with Burrata Cheese

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Asparagus Tomato Salad with Burrata

There’s something irresistibly luxurious about combining simplicity with elegance—and this Asparagus Tomato Salad with Burrata Cheese is the perfect example. It’s a vibrant dish that brings together the freshness of crisp asparagus and juicy tomatoes with the creamy indulgence of burrata cheese. Whether you’re preparing a light summer lunch, an elegant starter for dinner guests, or a refreshing side dish, this salad offers a delightful medley of textures and flavors.

Asparagus is lightly blanched to preserve its snap and color, while cherry tomatoes burst with natural sweetness. The burrata, with its luscious creamy interior, ties the whole dish together, adding a layer of richness that makes every bite melt in your mouth. Finished with a drizzle of good-quality olive oil, a splash of balsamic glaze, and fresh basil, this salad is a celebration of seasonal ingredients and Mediterranean flair.

This dish is not only aesthetically pleasing but also incredibly nourishing and easy to make. It’s proof that a few simple ingredients—when used thoughtfully—can create a culinary masterpiece.

Ingredients Needed for Asparagus Tomato Salad with Burrata Cheese

  • 1 bunch of fresh asparagus (about 1 lb), trimmed

  • 1 pint cherry or grape tomatoes, halved

  • 2 balls of fresh burrata cheese (4 oz each)

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon balsamic glaze (or reduction)

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon freshly cracked black pepper

  • 1 tablespoon lemon juice (optional, for brightness)

  • Fresh basil leaves (a small handful), torn or left whole

  • 1/2 teaspoon garlic powder or 1 minced garlic clove (optional)

  • 1/4 teaspoon red pepper flakes (optional for heat)

Step-by-Step Instructions to Make Asparagus Tomato Salad with Burrata Cheese

Step 1: Prep and Blanch the Asparagus

  1. Start by rinsing the asparagus thoroughly and trimming the tough ends. You can bend each spear and let it snap naturally where the tender part begins or simply cut off the bottom inch.

  2. Bring a pot of salted water to a boil. Add the asparagus and blanch for about 2–3 minutes, just until bright green and slightly tender. Immediately transfer the asparagus to an ice bath (a bowl of ice water) to stop the cooking and preserve color.

Step 2: Prepare the Tomatoes and Basil

  1. While the asparagus is cooling, rinse the cherry tomatoes and slice them in halves. Pat dry with a paper towel to remove any excess moisture.

  2. Wash the basil and gently pat dry. Tear the larger leaves into pieces or leave them whole depending on your visual preference.

Step 3: Assemble the Salad

  1. Arrange the asparagus spears on a large serving platter. Top with the halved cherry tomatoes, spreading them evenly for visual contrast.

  2. Gently tear or place the burrata cheese in the center or in two portions over the vegetables. The creamy inside will ooze slightly, which is exactly what you want.

  3. Drizzle the salad with extra virgin olive oil and balsamic glaze. Sprinkle with sea salt, cracked pepper, and optional garlic powder or chili flakes. Finish with a squeeze of lemon juice for extra brightness and garnish with fresh basil leaves.

Variations

  • Grilled Asparagus Version: Instead of blanching, grill the asparagus for 2–3 minutes per side to add a smoky flavor and charred edges that contrast beautifully with the creamy burrata.

  • Add Avocado: Incorporate slices of ripe avocado for additional creaminess and healthy fats, enhancing the richness of the dish.

  • Pesto Twist: Replace the olive oil and balsamic with a dollop of basil pesto for a deeper herbaceous profile.

  • Roasted Tomato Option: Roast the tomatoes in the oven with a bit of olive oil and garlic for a caramelized, concentrated flavor that complements the burrata even more.

Cooking Note

  • Asparagus Timing: Overcooking asparagus can lead to a mushy texture. Aim for al dente and immediately chill it in ice water to lock in the perfect crunch and vibrant color.

  • Tomato Selection: Choose sweet, ripe cherry or grape tomatoes for the best burst of flavor. Heirloom varieties can also add beautiful colors.

  • Burrata Handling: Burrata is delicate. Don’t slice it aggressively—instead, tear it gently or place it whole and let guests break into it.

Serving Suggestions

  • Appetizer Platter: Serve it as a starter on a large white platter, letting the vibrant greens, reds, and creamy whites shine.

  • With Crusty Bread: Pair with warm slices of toasted sourdough or baguette to scoop up the burrata and juices.

  • Side Dish for Grilled Meats: This salad goes wonderfully with grilled chicken, steak, or fish, balancing the protein with freshness.

  • Part of a Brunch Spread: Include it as part of a brunch table alongside frittatas, fruit bowls, and croissants.

Helpful Tips

  • Chill the Burrata Slightly: Leave it out for 10–15 minutes before serving so it’s not fridge-cold, allowing its texture and flavor to be fully appreciated.

  • Don’t Skip the Basil: Fresh basil adds essential aroma and contrast. Avoid dried herbs in this salad for best results.

  • Use High-Quality Oil and Glaze: This recipe relies on a few ingredients—make them count by choosing extra virgin olive oil and a thick, aged balsamic glaze.

  • Assemble Just Before Serving: To maintain texture, especially of the asparagus and tomatoes, build the salad fresh and avoid letting it sit too long after assembly.

Prep Time: 10 minutes

Cooking Time: 5 minutes

Total Time: 15 minutes

Nutritional Information (Per Serving)

  • Calories: ~280 kcal

  • Protein: ~12g

  • Sodium: ~320mg

Common Mistakes to Avoid

  • Overcooking the Asparagus: This leads to limp, dull-colored spears. Blanch just until tender-crisp and shock them in cold water immediately.

  • Watery Tomatoes: Pat sliced tomatoes dry before adding them to the salad to prevent excess moisture from diluting flavors.

  • Using Cold Burrata: Serving burrata straight from the fridge mutes its flavor and makes the texture firmer than it should be.

  • Overloading on Dressing: Too much balsamic glaze can overpower the delicate balance—use a light drizzle for contrast, not as the main flavor.

Conclusion

This Asparagus Tomato Salad with Burrata Cheese is the epitome of simple sophistication. It’s a dish that speaks to warm weather, outdoor dining, and fresh seasonal produce. With minimal cooking, maximum flavor, and a luxurious presentation, it’s bound to become one of your go-to recipes for entertaining or indulging in a light, gourmet treat.

It’s also endlessly customizable—perfect for a quick lunch, a picnic-ready side, or a jaw-dropping appetizer. When you need a recipe that’s fresh, fast, and fancy, this salad ticks every box.

Frequently Asked Questions (FAQs)

Q1: Can I make this salad ahead of time?
A: You can prep the ingredients (blanch the asparagus, slice the tomatoes, and tear basil) ahead, but assemble it right before serving to keep the textures fresh.

Q2: What’s a good substitute for burrata?
A: If you can’t find burrata, use fresh mozzarella or a ball of creamy stracciatella. Ricotta also works but won’t be as rich.

Q3: Can I serve this salad warm?
A: Yes! Lightly grilled asparagus and warm roasted tomatoes pair beautifully with room-temperature burrata for a cozy twist.

Q4: Is this salad keto or low-carb friendly?
A: Yes, it’s relatively low in carbs—omit the balsamic glaze or reduce the quantity if you’re watching sugar content.

Q5: Can I use other vegetables?
A: Absolutely. Zucchini ribbons, roasted red peppers, or even grilled corn can be delicious additions or substitutions.