Oh my goodness, when the weather finally heats up, all I want is food that screams ‘summer sunshine’ but still feels incredibly indulgent. And trust me, this recipe does both perfectly! It’s my absolute go-to for the easiest, most elegant dish you could possibly put on the table: the Fresh Asparagus Tomato Salad With Burrata. I remember the very first time I tried pairing blanched, crisp spring asparagus with that cool, creamy burrata—it was a total game-changer!
Forget complicated grilling or hours spent chopping. This salad comes together in minutes, letting the quality of the fresh ingredients truly shine through. It’s light, vibrant, and that burst of creamy cheese makes everyone think you spent way more time on it than you actually did. Prepare to wow your guests!
Why This Fresh Asparagus Tomato Salad With Burrata Works So Well
Honestly, this salad succeeds because it’s all about balance. You get those snappy, slightly sweet asparagus spears and the burst of juicy tomatoes, and then BAM—creamy, luxurious burrata shows up to tie everything together. It’s elegant without demanding any fuss. It’s just unbelievably good, especially when you need a quick, beautiful side dish.
If you’re looking for truly light fare that doesn’t taste boring, this Fresh Asparagus Tomato Salad With Burrata is your answer. You can check out some other great options over here: healthy and fresh salads.
The Creamy Contrast of Burrata
That creamy center in the burrata, that’s pure magic! It just melts slightly over the crisp vegetables. It provides a rich, milky counterpoint to the slightly acidic tomatoes and the tang from the simple dressing. It’s the textural heart of the dish, really.
Quick Preparation for Fresh Asparagus Tomato Salad With Burrata
You can have this assembled and on the table in about 20 minutes max! Because we’re only blanching the asparagus for a few moments, there’s practically no cooking time involved. This speed is why I pull this Fresh Asparagus Tomato Salad With Burrata out for last-minute company all the time.
Essential Ingredients for Your Fresh Asparagus Tomato Salad With Burrata
When you’re working with such few ingredients, you absolutely need the best quality you can find. This recipe relies on fresh, bright flavors, so don’t skimp on the good stuff! I always make sure my ingredients list is exactly what you see below. This guarantees that incredible result in your Fresh Asparagus Tomato Salad With Burrata.
- 1 bunch asparagus, trimmed nice and neat
- 1 pint cherry tomatoes, halved—make sure they’re juicy!
- 8 oz burrata cheese—the star of the show!
- 3 tablespoons high-quality olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard—must be Dijon, trust me on this one
- Salt, to taste
- Black pepper, to taste
You can browse some other ideas for great pairings here, even though this one is perfect: the best fruit salad with citrus dressing.
Ingredient Notes and Substitutions
The tomatoes have to be perfectly ripe. If they are mealy or pale, the flavor just won’t pop against the creamy cheese. And please, use a good extra virgin olive oil! It forms the base of our dressing, so you want something smooth. Make sure you trim the wooden ends off that asparagus; nobody wants a tough bite.
If you prefer a little smoky char instead of that bright, crisp snap, you can absolutely grill your asparagus lightly instead of blanching it! Just grill it quickly until tender-crisp, then cool it down before assembling your Fresh Asparagus Tomato Salad With Burrata. It adds a lovely depth!
Step-by-Step Instructions for Fresh Asparagus Tomato Salad With Burrata
Okay, this is where the magic happens! Even though this is a quick dish, following these steps ensures everything tastes perfect when you assemble your Fresh Asparagus Tomato Salad With Burrata. It’s all about temperature control here, especially with that gorgeous asparagus!
Preparing the Asparagus (Blanching Technique)
First up, get a pot of water boiling. Make sure you have a big bowl of ice water ready—this is non-negotiable! Trim the woody ends off your asparagus spears. Plop those bright green beauties into the boiling water for just 2 to 3 minutes. You want them bright green and tender-crisp, not floppy! Immediately, and I mean immediately, scoop them out with a slotted spoon and drop them right into that ice bath. This stops the cooking instantly, locking in that vibrant color and preserving that snap. Once they’re cool, give them a good drain.
Assembling the Fresh Asparagus Tomato Salad With Burrata
While the asparagus is cooling down, whip up your dressing. In a small bowl, whisk together the olive oil, red wine vinegar, and that teaspoon of Dijon mustard. A little salt and pepper in the dressing itself really wakes everything up. Now, grab your serving platter. Arrange the cooled asparagus spears artfully alongside all those juicy, halved cherry tomatoes. Next, take your burrata—oh, the best part!—and just tear it into lovely, rustic chunks right over the vegetables.
Drizzle that vinaigrette evenly across the whole plate. Don’t be shy, but don’t drown it either! Give it one last sprinkle of flaky salt and fresh cracked pepper just before serving. This ensures every bite of your Fresh Asparagus Tomato Salad With Burrata is perfectly seasoned. If you’re interested in different dressing techniques, check out this guide on Italian salad dressing dry mix recipe, though homemade is always best for this salad!
Tips for Making the Best Fresh Asparagus Tomato Salad With Burrata
Seriously, nailing this salad is all about mastering two things: temperature and quality. My biggest tip for presentation is to keep the asparagus cold when you arrange it. If the asparagus is room temperature, it slightly wilts the burrata before you even get it to the table, and we can’t have that!
Timing is also crucial. You want to assemble this dish right before you serve it. While the asparagus can be blanched a few hours ahead (just keep it chilled!), the burrata should only be torn open at the very last minute. The dressing should also be added just as it heads out the door so the tomatoes don’t get soggy.
Remember, the success of your Fresh Asparagus Tomato Salad With Burrata depends on those bright flavors. For an extra zing, I sometimes add a tiny shaving of lemon zest over the finished product. It just brightens up the entire plate! You can find inspiration for other zesty sides here: fresh pickled cucumber salad.
Serving Suggestions for This Light and Fresh Salad
Because this salad—with those tender greens, sweet tomatoes, and rich cheese—is so flavor-forward yet still light, it pairs beautifully with so many things! It really shines next to something simply prepared.
My absolute favorite way to serve this is alongside perfectly grilled white fish, like cod or halibut. The mild flavor of the fish doesn’t compete with the basil and burrata at all. It’s a classic Mediterranean pairing, and it feels so fancy, even if you just season the fish with salt and pepper!
If you’re looking for a vegetarian meal centerpiece, serve big slices of this salad alongside some hearty, crusty bread. You can even take that bread and toast it lightly, rub it with garlic, and serve it with a side of delicious bruschetta recipe for dipping into the residual olive oil and tomato juices on the plate. Trust me, nobody leaves hungry!
It’s also fantastic as a side for simple roasted chicken. The coolness of the fresh vegetables cuts right through the richness of the roasted bird. Honestly, any main dish that isn’t too heavy works wonderfully here because this salad is happy to take center stage visually.
Storage and Make-Ahead Advice for Your Fresh Asparagus Tomato Salad With Burrata
I know you want to make this ahead because it sounds like a perfect picnic dish, and you totally can! However, you have to be smart about storage, especially with that burrata. If you dress the salad, the asparagus starts to get soggy fast.
For the best Fresh Asparagus Tomato Salad With Burrata, prep in components. You can blanch your asparagus up to a day ahead. Trim it, cook it, ice bath it, drain it, and keep it sealed tight in the fridge. The tomatoes can be halved the morning of your party, too.
But here’s the golden rule: Never dress it until you are walking it out the door! And the burrata? Keep that refrigerated, wrapped in its liquid, until the very last minute you tear it apart. If you want to check out some other great prep tips for chilled foods, take a look at these guides on fresh pickled cucumber salad. It’s all about keeping things crisp!
Frequently Asked Questions About Asparagus and Burrata Salads
I always get so many questions when people try making this for the first time! It’s such a simple list of ingredients, but sometimes those simple dishes have little quirks. Here are a few things I hear most often about pulling this salad off perfectly.
Can I use fresh mozzarella instead of burrata?
You totally can, sure, but you’re going to miss that amazing, melting creaminess inside the burrata shell. Fresh mozzarella is firmer, so it gives you more of a chewy texture, kind of like fancy little cheese curds. If you do swap, I suggest tearing the mozzarella into smaller chunks—it won’t give you that luscious ooze, but it will still be delicious!
How long can I store the blanched asparagus?
This is the best part about blanching! If you prep the asparagus ahead of time, it stays nicely green and crisp in the fridge for a full 2 to 3 days. Just make sure you don’t add any dressing or lemon juice to it while storing. Keep it sealed tight and cold, and it’ll be ready to assemble whenever you need it. You can see some other great storage tips in this guide about cucumbers and onions recipe classic salad!
What is the best vinegar for this salad dressing?
I stick strictly to red wine vinegar for this Mediterranean-style flavor. It has that perfect sharp, bright acidity that cuts through the richness of the olive oil and the creaminess of the burrata without being overpowering. If you don’t have red wine vinegar on hand, sherry vinegar would be my second choice, as it’s also quite mild and fruity. Skip anything too harsh like plain white vinegar!
Estimated Nutritional Snapshot for Fresh Asparagus Tomato Salad With Burrata
I know some of you foodies out there love to keep track of what you’re eating, and I totally get that! Knowing the numbers helps when you’re building out a whole week of meals. Since this Fresh Asparagus Tomato Salad With Burrata is mostly fresh vegetables and creamy cheese, the fat content is a bit higher, coming mostly from that glorious burrata and the olive oil dressing.
Please keep in mind these are just estimates based on the serving size of four people and the exact ingredients I listed above. If you double up on the cheese or use a ton more oil in your vinaigrette, these numbers are going to change fast!
Here is the general breakdown per serving:
- Calories: Around 350
- Fat: Roughly 28g (and that’s split nicely between saturated and unsaturated!)
- Carbohydrates: About 12g, with 3g of that being fiber, thanks to the veggies.
- Protein: A great 15g coming right from that beautiful burrata.
- Sugar: Only about 5g, mostly natural sugars from the tomatoes—a big win!
It’s such a well-rounded, satisfying salad that doesn’t weigh you down, which is fantastic for a light lunch. If you are curious about sugar content in fresh foods generally, I found this article on the surprising sugar content of fruits really eye-opening!
Share Your Experience Making This Recipe
Now that you know all my little secrets for getting that asparagus perfectly crisp and that burrata perfectly creamy, I really want to hear from you!
Did you try my trick of putting the asparagus right into an ice bath? Did you go for the blanched snap or try grilling them for that smoky flavor? Tell me everything in the comments below!
When you make this Fresh Asparagus Tomato Salad With Burrata, snap a photo! I absolutely love seeing how you style your plates. Tag me if you post it on social media—it makes my entire week when I see one of my favorite simple recipes come to life in someone else’s kitchen.
And if you made it and loved it, please leave a little star rating right above this section! Your feedback helps other home cooks know they can trust this recipe. Happy cooking!
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Fresh Asparagus Tomato Salad With Burrata
- Total Time: 20 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple salad featuring fresh asparagus, ripe tomatoes, and creamy burrata cheese.
Ingredients
- 1 bunch asparagus, trimmed
- 1 pint cherry tomatoes, halved
- 8 oz burrata cheese
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- Salt, to taste
- Black pepper, to taste
Instructions
- Blanch the trimmed asparagus in boiling water for 2-3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking. Drain well.
- In a small bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard to make the dressing. Season with salt and pepper.
- Arrange the cooled asparagus and halved cherry tomatoes on a serving platter.
- Tear the burrata cheese into pieces and distribute it over the vegetables.
- Drizzle the dressing evenly over the salad.
- Season with additional salt and pepper if needed before serving.
Notes
- You can grill the asparagus lightly instead of blanching for a smoky flavor.
- Use high-quality olive oil for the best taste.
- Prep Time: 15 min
- Cook Time: 5 min
- Category: Salad
- Method: No Cook/Assembly
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 15
- Cholesterol: 60
Keywords: asparagus, tomato, burrata, salad, fresh, light, summer