Asparagus Tomato Salad with Burrata Cheese and Pine Nuts

Asparagus Tomato Salad with Burrata Cheese and Pine Nuts

This light yet indulgent salad celebrates the creaminess of burrata, the crunch of toasted pine nuts, and the brightness of cherry tomatoes and asparagus. Lightly blanched or grilled asparagus pairs beautifully with juicy tomatoes and the silky center of burrata. Finished with olive oil, lemon, and basil — it’s a showstopper of a side or a standalone lunch.

Time:

Prep Time: 10 minutes

Cook Time (for asparagus): 3–5 minutes

Total Time: 15 minutes

Servings: 2–3 (side) or 1–2

Ingredients:

Salad:

1 bunch (about 200g) asparagus, ends trimmed

1 cup cherry tomatoes, halved

1 ball burrata cheese (~125g)

2 tbsp pine nuts

Handful of fresh basil leaves

Optional: arugula or baby spinach as a base

Dressing:

2 tbsp extra virgin olive oil

1 tbsp lemon juice or white balsamic vinegar

½ tsp honey or maple syrup

Salt and freshly ground black pepper, to taste

Instructions:

 1. Toast Pine Nuts:

In a dry skillet over medium heat, toast the pine nuts for 2–3 minutes, stirring frequently until golden and fragrant. Set aside.

2. Cook Asparagus:

Blanch: Bring salted water to a boil, cook asparagus for 2 minutes until just tender-crisp, then transfer to ice water to stop cooking.
OR
Grill/Saute: Toss asparagus with olive oil and grill or saute 2–3 minutes until lightly charred and crisp-tender.

3. Make the Dressing:

Whisk olive oil, lemon juice, honey (if using), salt, and pepper together.

4. Assemble:

On a platter, arrange asparagus and cherry tomatoes. Tear the burrata over the top or place it whole in the center.

Drizzle with dressing and sprinkle with toasted pine nuts and fresh basil.

5. Serve:

Serve immediately at room temperature with crusty bread if desired.

Notes & Tips:

Asparagus: Use thin asparagus spears for quick cooking and better tenderness.

Burrata substitute: Creamy fresh mozzarella or whipped ricotta can be used if burrata is unavailable.

Add crunch: A handful of microgreens or thinly shaved radishes adds freshness.

Make it heartier: Serve over quinoa, farro, or lentils for a more filling meal.

Frequently Asked Questions 

Q: Can I make this salad ahead of time?
A: You can blanch asparagus and prep tomatoes in advance. Assemble with burrata and dressing just before serving for best texture.

Q: Is this salad served warm or cold?
A: It’s best at room temperature, but chilled is also refreshing.

Q: Can I use other nuts?
A: Yes — slivered almonds or chopped walnuts work well too.

Nutritional Information 

Calories ~280–320 kcal

Protein 10–12 g

Carbohydrates 10–14 g

Fiber 3–4 g

Sugars 4–5 g

Fat 22–25 g

Saturated Fat 6–7 g

Sodium 150–200 mg

Calcium 15–20% DV

Vitamin C 25–30% DV

 

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