Roasted Asparagus and Cherry Tomato Salad with Burrata
Tender roasted asparagus and blistered cherry tomatoes are tossed with olive oil and herbs, then served alongside creamy burrata cheese. Finished with a drizzle of balsamic glaze, this warm salad is both rustic and refined.
Total time
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 30 minutes
Ingredients
1 bunch (about 1 lb) asparagus, woody ends trimmed
1 pint cherry tomatoes
2 tbsp olive oil
Salt and pepper, to taste
1/2 tsp dried oregano or thyme
1–2 balls of fresh burrata cheese
Balsamic glaze (store-bought or reduced balsamic vinegar)
* Optional garnish: fresh basil, arugula, or lemon zest
Instructions
1. Preheat Oven:
* Set to 200°C (400°F). Line a baking sheet with parchment paper.
2. Prepare Vegetables:
* Toss asparagus and cherry tomatoes with olive oil, salt, pepper, and herbs.
* Spread evenly on the baking sheet.
3. Roast:
* Roast for 15–20 minutes, flipping asparagus halfway through. Tomatoes should be blistered and asparagus tender with golden tips.
4. Assemble Salad:
* Arrange roasted asparagus and tomatoes on a platter.
* Tear burrata gently and place on top or alongside the veggies.
5. Finish:
* Drizzle with balsamic glaze.
* Garnish with fresh basil, arugula, or a little lemon zest for brightness.
Notes & Tips
Make it a Meal: Add grilled chicken or crusty sourdough on the side.
Burrata Substitute: Use fresh mozzarella or whipped ricotta if needed.
Balsamic Glaze Tip: To make your own, simmer balsamic vinegar until thickened (10–15 mins).
Nutritional Information
Calories :~180 kcal
Protein :~9g
Fat :~16g
Carbs :~10g
Fiber :~3g
Sugar :~5g