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Asparagus Tomato Salad With Burrata Cheese

A simple yet elegant Asparagus Tomato Salad with creamy burrata cheese, roasted asparagus, and sweet tomatoes, perfect for lunch or a side dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Fresh asparagus, trimmed Pick firm, bright green asparagus for best flavor.
  • 2 cups Cherry or grape tomatoes, halved Use fresh tomatoes for the best flavor.
  • 8 ounces Burrata cheese Alternatively, fresh mozzarella can be used.
  • 1/4 cup Pine nuts Can substitute with sunflower seeds.
  • 1/4 cup Fresh basil leaves, torn Add variety with fresh dill or mint if desired.
  • 2 tablespoons Balsamic vinegar Adjust to taste for more tang.
  • 1/4 cup Extra virgin olive oil, divided Use additional oil in dressing if preferred.
  • to taste Salt and black pepper Season to preference.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, drizzle the asparagus with 2 tablespoons of olive oil and season with salt and black pepper. Toss to coat.
  3. Spread the asparagus in a single layer on a baking sheet and roast for about 10 minutes, until tender but still slightly crisp. Let cool.
  4. Lower the oven temperature to 350°F (175°C) to toast the pine nuts.
  5. Spread the pine nuts on a small baking tray and toast for 4 to 5 minutes, shaking the tray halfway through. Let cool.
  6. In a small bowl, combine the balsamic vinegar with the remaining 2 tablespoons of olive oil and whisk until slightly thickened. Taste and adjust seasoning as necessary.
  7. In a large mixing bowl, combine the cooled roasted asparagus and halved cherry tomatoes. Drizzle just enough dressing to lightly coat and toss gently.
  8. Transfer the tossed salad to a serving platter. Tear the burrata cheese into large pieces and place them on top.
  9. Scatter toasted pine nuts and torn basil leaves over the salad.
  10. Finish with a crack of fresh black pepper and serve immediately.

Notes

Best served fresh; leftovers can be stored in an airtight container in the fridge for up to two days. Adjust dressing according to your taste.