Description
A simple salad featuring fresh asparagus, ripe tomatoes, and creamy burrata cheese.
Ingredients
Scale
- 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