Asparagus Tomato Salad with Burrata Cheese is a dish that captures summer in every bite. There’s something undeniably inviting about the fresh, earthy crunch of asparagus paired with juicy cherry tomatoes and the creamy richness of burrata. This isn’t just a pretty plate—it’s a vibrant celebration of texture, taste, and color. Whether you’re hosting a backyard brunch or need a quick way to brighten your lunch routine, this salad brings everything to the table with ease and elegance.
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The Story Behind This Salad: Summer, Simplicity, and Burrata Bliss
Why This Dish Lives in My Memory (Keyword: asparagus tomato salad with burrata cheese)
The first time I made this asparagus tomato salad with burrata cheese was on a warm June evening. I had just returned from our local farmer’s market, arms full of asparagus stalks still dewy from the fields, and baskets of plump grape tomatoes that smelled like sunshine. It was one of those meals that wasn’t planned—it simply happened. I remember tearing into a ball of burrata, watching it spill its creamy center, and thinking: this is summer on a plate.
Since then, I’ve made this salad more times than I can count. The asparagus tomato salad with burrata cheese has become a warm-weather ritual. It’s what I bring to picnics, what I whip up for impromptu dinners with friends, and what I turn to when I want something nourishing but absolutely delightful.
Why This Recipe Stands Out
This salad isn’t just easy; it’s special. The roasted asparagus has a tender bite with just enough char, the tomatoes add sweetness and color, and the burrata? That’s the luscious crown. A handful of toasted pine nuts gives the salad a satisfying crunch, while a drizzle of balsamic dressing ties everything together.
If you’re a fan of flavor-packed simplicity like this Mediterranean Chickpea Salad, you’ll appreciate the integrity of this dish. It respects each ingredient’s natural beauty and lets them shine.
Much like the Tuscan Artichoke Tomato Salad, this salad is refreshingly light but still satisfying.
What You’ll Need: Ingredients & Substitutions
Let’s Talk Ingredients
Here’s a quick breakdown of what makes this salad shine. Each ingredient plays a role—don’t skip a thing if you can help it!
| Ingredient | Purpose |
|---|---|
| Asparagus (1.5 lb) | Roasted base, earthy and crunchy |
| Grape or Cherry Tomatoes (10 oz) | Sweet, juicy, vibrant color |
| Olive Oil (2 tbsp total) | Adds flavor and helps with roasting |
| Burrata Cheese (8 oz) | Creamy, decadent center |
| Pine Nuts (½ cup) | Nutty crunch and toasty aroma |
| Salt & Pepper | Enhances everything |
| Balsamic Vinegar (¼ cup) | Deep, tangy contrast |
| Fresh Basil (10 leaves) | Herbaceous brightness |
Much like in Peach Feta Salad, using a high-quality olive oil transforms this dish from good to unforgettable.
Tools, Tricks & Substitutes
For roasting, a simple parchment-lined baking sheet does the trick. If you’re out of burrata, fresh mozzarella can work in a pinch, though you’ll miss that delightful creamy center. Toasting pine nuts in the oven or on the stovetop? Either works—just don’t walk away. They go from golden to burned in seconds!
A solid whisk helps emulsify the balsamic dressing into a velvety finish. And if balsamic vinegar isn’t your favorite, try a fig-infused version for a fruity twist.
Looking for a dairy-free alternative? You can substitute the burrata with avocado slices, much like you’d see in Watermelon Salad with Cucumber and Feta.
How to Make Asparagus Tomato Salad with Burrata Cheese
Step-by-Step: From Sheet Pan to Serving Bowl
Step 1: Roast the Asparagus
Preheat your oven to 400°F. Trim the asparagus and chop it into 1–1.5 inch segments. Toss them in a tablespoon of olive oil, sprinkle with salt and pepper, and spread them on a parchment-lined baking sheet. Roast for 10 minutes.
Step 2: Toast the Pine Nuts
Reduce the oven to 350°F. Place pine nuts on a separate sheet and roast for 5 minutes. Stay close—they toast fast!
Step 3: Make the Dressing
In a medium bowl, whisk together ¼ cup balsamic vinegar and ¼ cup olive oil until emulsified.
Step 4: Assemble the Base
In a large bowl, toss together the roasted asparagus and halved grape tomatoes. Drizzle with the dressing and toss gently.
Step 5: Plate & Top
Divide the salad into bowls. Gently place burrata on top. Sprinkle with toasted pine nuts and chopped basil. Finish with cracked black pepper.
Secrets for a Perfect Finish
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Room-temp burrata is the magic key. Cold burrata won’t release that creamy center.
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For the best dressing, whisk until it slightly thickens. A good emulsion coats the veggies beautifully.
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Want more basil flavor? Tear it by hand instead of chopping—it keeps the oils intact.
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Just like in this Baked Feta Pasta with Cherry Tomatoes, roasted tomatoes bring out extra sweetness—consider roasting a few if you want extra depth.
Serving, Storing & Delicious Pairings
Pairings That Sing
This salad pairs beautifully with grilled proteins or crusty bread. A chilled glass of Sauvignon Blanc or even a sparkling water with lemon enhances the fresh flavors.
If you’re building a summer spread, consider serving it alongside 5-Minute Double Bean Mediterranean Salad for a texture-rich contrast. Or follow it with a juicy Burrata Bruschetta for a burrata-lover’s feast.
How to Store and Reheat
Honestly? This salad is best fresh. But if you need to store it:
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Without Burrata: Store the veggie mix separately in an airtight container for up to 2 days.
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With Burrata: It gets a bit messy, but still delicious. Store for no more than 24 hours.
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Reheat? Not recommended. Keep it cold and crisp.
FAQ: Your Questions Answered
Can I use mozzarella instead of burrata?
Yes! Fresh mozzarella works well, especially the small balls (bocconcini).
Is it okay to use regular vinegar?
Technically yes, but you’ll miss the depth and sweetness balsamic provides.
Can I grill the asparagus instead?
Absolutely! A quick grill adds smokiness—just be sure not to overcook.
What’s a good nut-free substitute?
Sunflower seeds or crispy chickpeas are great crunchy alternatives.
Can I make this vegan?
Swap the burrata with avocado or a creamy vegan cheese option.
Wrapping It Up: Fresh, Flavorful, and Totally Irresistible
This asparagus tomato salad with burrata cheese delivers on every front—flavor, ease, and presentation. It’s a dish that feels indulgent yet clean, creamy yet crisp. It’s the kind of salad you crave not just for the taste, but for the feeling it brings—a sense of ease, color, and celebration.
If you loved this dish, you’ll want to try Super Simple Caprese Salad or the refreshing 5 Easy Steps to Make Honeycrisp Apple and Feta Salad next.
Was this your new favorite salad? Let us know! Rate it, comment below, and pin it to your favorite board on Pinterest. Your feedback makes our kitchen even better.
Print
Asparagus Tomato Salad with Burrata Cheese
- Total Time: 30
- Yield: 4 servings
- Diet: Vegetarian
Description
Asparagus Tomato Salad with Burrata Cheese is a vibrant summer dish made with roasted asparagus, juicy grape tomatoes, creamy burrata, and toasted pine nuts, all dressed in a light balsamic vinaigrette.
Ingredients
• 1.5 lb asparagus, trimmed and chopped
• 1 tablespoon olive oil (for roasting)
• 10 oz grape or cherry tomatoes, halved
• 8 oz burrata cheese
• ½ cup pine nuts, toasted
• Salt and pepper to taste
• ¼ cup balsamic vinegar
• ¼ cup olive oil (for dressing)
• 10 fresh basil leaves, chopped
• Cracked black pepper to taste
Instructions
1. Preheat oven to 400°F. Trim and dice asparagus into 1–1.5 inch pieces. Toss with olive oil, salt, and pepper.
2. Spread asparagus on a parchment-lined baking sheet. Roast for 10 minutes until tender.
3. Reduce oven to 350°F. Place pine nuts on a separate baking sheet and toast for 5 minutes, watching carefully to avoid burning.
4. In a medium bowl, whisk together balsamic vinegar and olive oil until well emulsified.
5. In a large bowl, combine roasted asparagus and halved tomatoes. Drizzle with some of the dressing and toss to coat.
6. Divide salad among plates or bowls. Place burrata on top of each portion.
7. Sprinkle with toasted pine nuts, chopped basil, and cracked black pepper.
8. Serve immediately and enjoy!
Notes
– Bring burrata to room temperature before serving for optimal creaminess.
– Watch the pine nuts closely—they toast quickly and can burn.
– Use high-quality olive oil and balsamic vinegar for best flavor.
– This salad is best served fresh and not recommended for reheating.
– For a nut-free version, substitute sunflower seeds or crispy chickpeas.
- Prep Time: 20
- Cook Time: 10
- Method: Roasting
- Cuisine: American