Description
A fresh and vibrant Asparagus Tomato Salad featuring tender blanched asparagus, juicy cherry tomatoes, and creamy burrata cheese, all brought together with a simple dressing of olive oil and balsamic vinegar, garnished with fragrant fresh basil leaves for a perfect light and flavorful appetizer or side dish.
Ingredients
Scale
Vegetables
- 1 bunch asparagus, trimmed
- 2 cups cherry tomatoes, halved
- Fresh basil leaves for garnish
Dressing
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt to taste
- Pepper to taste
Cheese
- 8 oz burrata cheese
Instructions
- Blanch Asparagus: Bring a pot of water to a boil and blanch the trimmed asparagus for 2 minutes until tender-crisp.
- Ice Bath: Immediately transfer the asparagus to a bowl of ice water to stop the cooking process and preserve the bright green color.
- Combine Vegetables: In a large bowl, combine the cooled asparagus with the halved cherry tomatoes.
- Add Dressing: Drizzle the olive oil and balsamic vinegar over the vegetables.
- Season and Toss: Season with salt and pepper to taste, then gently toss to evenly coat everything in the dressing.
- Plate Salad: Arrange the dressed asparagus and tomatoes on plates or a serving dish.
- Top with Burrata: Place the burrata cheese on top of the salad, allowing its creaminess to complement the fresh vegetables.
- Garnish and Serve: Finish with fresh basil leaves scattered over the salad for aroma and color, then serve immediately.
Notes
- Blanching asparagus and shocking it in ice water helps retain its vibrant color and crisp texture.
- Use fresh, ripe cherry tomatoes for the best sweetness and flavor balance.
- For a vegan version, substitute burrata with avocado slices or vegan cheese.
- This salad is best served fresh to enjoy the creamy texture of burrata and crisp veggies.
- You can prepare the asparagus and dressing ahead of time to speed up assembly.
