Asparagus Tomato Salad with Burrata
This light and elegant salad pairs crisp asparagus and juicy tomatoes with creamy burrata, all drizzled in olive oil and balsamic — a stunning Mediterranean-inspired dish ready in minutes
Ingredients:
1 bunch asparagus, trimmed
1 cup cherry tomatoes, halved
1 ball burrata cheese (about 4 oz)
1–2 tbsp extra virgin olive oil
1 tbsp balsamic glaze or reduction
Salt and freshly cracked black pepper, to taste
Optional: fresh basil or arugula for garnish
Instructions:
1. Blanch the asparagus:
Bring a pot of salted water to a boil. Add asparagus and cook for 2–3 minutes until bright green and tender-crisp.
Transfer to an ice bath or rinse under cold water to stop cooking. Pat dry.
2. Assemble the salad:
Arrange asparagus and cherry tomatoes on a platter. Tear or place the burrata in the center or in chunks around the plate.
3. Drizzle and season:
Drizzle with olive oil and balsamic glaze. Sprinkle with salt, pepper, and fresh basil or arugula if using.
4. Serve
Serve immediately with crusty bread or on its own.
Frequently Asked Questions (FAQs)
Q1: Can I serve it warm or cold?
A: Either works! It’s delicious chilled, but also great with warm, freshly blanched asparagus and room-temperature burrata.
Q2: What can I use instead of burrata?
A: Fresh mozzarella, goat cheese, or ricotta will work — but burrata’s creamy center is uniquely luxurious!
Is it Mediterranean diet friendly?
A:Yes it is Mediterranean diet friendly…
Nutritional Information
Calories: 220–250 kcal
Fat: 18–20g
Carbohydrates: 7–10g
Fiber: 2–3g
Protein: 9–10g
Sodium: 200–300 mg
Calcium: ~15% DV
> Note: Based on using a 4 oz ball of burrata, 1 tbsp olive oil, and 1 tbsp balsamic glaze.