Description
If you’re looking for a salad that perfectly balances fresh, creamy, and zesty flavors, look no further than the Asparagus Tomato Salad with Burrata Cheese.
Ingredients
Scale
- 1½ lbs fresh asparagus, trimmed
- 10 oz cherry or grape tomatoes, halved
- 8 oz burrata cheese
- 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
- Preheat your oven to 400°F (200°C), ensuring that it reaches the right temperature before placing your asparagus in. On a baking sheet, toss the asparagus lightly with olive oil, salt, and black pepper until evenly coated. Spread them out in a single layer to allow them to roast evenly. Roast the asparagus for about 10 minutes, or until they are tender and vibrant green. You want them to be perfectly cooked but still maintaining their crunch. Once done, take them out and allow them to cool at room temperature.
- Lower your oven temperature to 350°F (175°C) for toasting the pine nuts. Spread them evenly on a tray and place them in the oven. Keep a close eye on them as they toast for about 4 to 5 minutes until they are golden brown and fragrant. Remember that nuts can go from toasted to burnt quite quickly, so it’s essential to check them frequently. Once toasted, allow the pine nuts to cool before adding them to the salad.
- While the asparagus and pine nuts are cooling, it’s time to whip up your dressing. In a small bowl, whisk together the balsamic vinegar and olive oil until the mixture is smooth. This step is where you can control the tanginess of your dressing; feel free to adjust the amount of vinegar or oil according to your taste. Season generously with salt and black pepper, mixing well until everything is combined.
- In a large mixing bowl, combine the roasted asparagus and halved cherry tomatoes. Drizzle some of the dressing (about half to three-quarters) over the top and gently toss everything together, being careful not to mash the tomatoes. This step is crucial as it ensures that the vegetables are well-coated in the dressing while still retaining their shape and flavors.
- Now comes the exciting part—plating your salad. Transfer the mixed vegetables onto a serving platter and top it with torn or whole pieces of burrata cheese. Scatter the toasted pine nuts and the fresh, torn basil on top for added flavor and elegance. For an extra kick, you can add cracked black pepper and drizzle any remaining dressing over the salad before serving.
Notes
Let the salad sit briefly before serving; this allows the flavors to meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
Nutrition
- Calories: 325 kcal
- Sodium: 300 mg
- Protein: 10 g