A delightful combination of roasted asparagus, juicy tomatoes, and creamy Burrata cheese, this Asparagus Tomato Salad is a showstopper. It’s easy to prepare, visually appealing, and packed with flavor. The addition of toasted pine nuts and a simple balsamic vinaigrette elevates this dish, making it perfect for a light lunch, a side dish, or an impressive starter for a dinner party.
Ingredients
The Salad:
- 1.5 lb asparagus, trimmed and cut into 1.5-inch pieces
- 1 tablespoon olive oil
- 10 oz grape or cherry tomatoes, sliced in half
- 8 oz Burrata cheese
- 1/2 cup pine nuts, toasted
- Salt and pepper, to taste
The Dressing:
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
Garnish:
- 10 fresh basil leaves, chopped
- Cracked black pepper, to taste
Preparation
1: Preheat the Oven
Set your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
2: Prepare and Roast Asparagus
- Toss the asparagus with 1 tablespoon of olive oil and season with salt and pepper.
- Spread the asparagus evenly on the prepared baking sheet.
- Roast in the preheated oven for 10 minutes until tender and slightly charred. Remove from the oven and set aside.
3: Toast the Pine Nuts
- Reduce the oven temperature to 350°F (175°C).
- Spread pine nuts evenly on another baking sheet.
- Roast for about 5 minutes, watching carefully to avoid burning. Once golden and fragrant, remove from the oven and set aside.
4: Make the Dressing
- In a medium bowl, whisk together the balsamic vinegar and olive oil until emulsified.
5: Assemble the Salad
- In a large serving bowl, combine the roasted asparagus and halved tomatoes.
- Drizzle the salad with the balsamic dressing, using the amount that suits your taste. Gently toss to ensure all ingredients are coated.
Step 6: Serve
- Divide the salad among individual plates or bowls.
- Place a piece of Burrata cheese on top of each serving.
- Sprinkle toasted pine nuts over the salad.
- Garnish with freshly chopped basil and a dash of cracked black pepper.
Variation
For a unique twist, consider the following:
- Add sliced avocado for an extra creamy texture.
- Swap out pine nuts with toasted almonds or walnuts for a different crunch.
- Include a handful of arugula or spinach for added greens.
- Replace balsamic vinegar with a honey-mustard vinaigrette for a sweeter flavor profile.
Cooking Note
- Ensure the asparagus is evenly coated with oil before roasting to achieve an even char.
- Keep an eye on the pine nuts, as they can burn quickly if left unattended.
- Burrata should be served fresh and at room temperature for the best flavor and texture.
Serving Suggestions
- Pair this salad with crusty bread or a baguette to mop up the dressing and Burrata.
- Serve alongside grilled chicken or fish for a complete meal.
- Add a glass of chilled white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the dish.
Tips
- To trim asparagus, bend each stalk until it snaps; this naturally removes the woody end.
- Use high-quality balsamic vinegar for a richer dressing flavor.
- If Burrata is unavailable, fresh mozzarella is a good substitute.
Prep Time
10 minutes
Cooking Time
15 minutes
Total Time
25 minutes
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 12g
- Sodium: 240mg
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare the roasted asparagus, toast the pine nuts, and make the dressing in advance. Assemble the salad just before serving to keep it fresh and vibrant.
2. What can I substitute for Burrata cheese?
Fresh mozzarella, ricotta, or even feta cheese can work as substitutes, though the texture and flavor may differ slightly.
3. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the Burrata separate to maintain its texture.
4. Can I use a different vinegar for the dressing?
Yes, red wine vinegar or apple cider vinegar can replace balsamic vinegar, though they will offer a different flavor profile.
Conclusion
Asparagus Tomato Salad with Burrata Cheese is a culinary masterpiece that balances simplicity and sophistication. The interplay of textures and flavors—crisp asparagus, creamy Burrata, sweet tomatoes, and nutty pine nuts—makes every bite a delight. Whether you’re entertaining guests or treating yourself to a special meal, this salad is a surefire way to impress and satisfy.
Print
Asparagus Tomato Salad with Burrata Cheese
- Total Time: 25 minutes
Ingredients
For the Salad:
- 1.5 lb asparagus, trimmed and cut into 1.5-inch pieces
- 1 tablespoon olive oil
- 10 oz grape or cherry tomatoes, sliced in half
- 8 oz Burrata cheese
- 1/2 cup pine nuts, toasted
- Salt and pepper, to taste
For the Dressing:
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
For Garnish:
- 10 fresh basil leaves, chopped
- Cracked black pepper, to taste
Instructions
Step 1: Preheat the Oven
Set your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
Step 2: Prepare and Roast Asparagus
- Toss the asparagus with 1 tablespoon of olive oil and season with salt and pepper.
- Spread the asparagus evenly on the prepared baking sheet.
- Roast in the preheated oven for 10 minutes until tender and slightly charred. Remove from the oven and set aside.
Step 3: Toast the Pine Nuts
- Reduce the oven temperature to 350°F (175°C).
- Spread pine nuts evenly on another baking sheet.
- Roast for about 5 minutes, watching carefully to avoid burning. Once golden and fragrant, remove from the oven and set aside.
Step 4: Make the Dressing
- In a medium bowl, whisk together the balsamic vinegar and olive oil until emulsified.
Step 5: Assemble the Salad
- In a large serving bowl, combine the roasted asparagus and halved tomatoes.
- Drizzle the salad with the balsamic dressing, using the amount that suits your taste. Gently toss to ensure all ingredients are coated.
Step 6: Serve
- Divide the salad among individual plates or bowls.
- Place a piece of Burrata cheese on top of each serving.
- Sprinkle toasted pine nuts over the salad.
- Garnish with freshly chopped basil and a dash of cracked black pepper.
Notes
- Ensure the asparagus is evenly coated with oil before roasting to achieve an even char.
- Keep an eye on the pine nuts, as they can burn quickly if left unattended.
- Burrata should be served fresh and at room temperature for the best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 320
- Sodium: 240mg
- Protein: 12g