This simple Asparagus Tomato Salad with Burrata Cheese and Pine Nuts is a refreshing summer recipe that looks beautiful on a plate and is bursting with flavor! Finished with a homemade dressing made with Balsamic vinegar and olive oil, this salad takes only 30 minutes to make!
Simple yet sophisticated salad
This delicious tomato asparagus salad is super easy to make and takes only 30 minutes. Yet, it is one of those salads that makes a beautiful presentation despite its simplicity. It looks sophisticated on a plate - and this gorgeous presentation just naturally falls into place because of the colorful ingredients (green asparagus and red cherry tomatoes), Burrata cheese, toasted pine nuts, and chopped fresh basil leaves.
- The asparagus is quickly roasted in the oven for only 10 minutes just until tender and to achieve a slightly crispy texture.
- Then, the roasted asparagus is tossed with halved cherry tomatoes. Of course, you can use grape tomatoes, too.
- Finally, the salad is drizzled with a simple balsamic vinaigrette, and perfectly toasted pine nuts are sprinkled on top.
I hope this healthy salad will become a welcome addition to your salad recipes. If you like asparagus, you might also enjoy these dishes: roasted asparagus with Gruyere cheese and bacon and one-pan pesto chicken with asparagus and tomatoes.
Salad dressing
This asparagus tomato salad is drizzled with a very simple homemade vinaigrette that includes only 2 ingredients: olive oil and balsamic vinegar. Because it is only 2 ingredients, it's best to use high-quality olive oil, such as extra virgin olive oil, labeled as first cold-pressed. I also prefer to use high-quality balsamic vinegar (made in Italy) labeled as Aceto Balsamico I.G.P. This type of balsamic vinegar has a thick texture which is perfect for a salad.
Important tips
- How to prep the asparagus. First, trim off the rough ends. Then, dice the asparagus into 1.5-inch pieces before roasting.
- Do not overcrowd the asparagus when roasting. Line the baking sheet with parchment paper, add diced asparagus making sure the asparagus is not crowded. This ensures that it roasts and acquires a crispy texture instead of steaming. Make sure the oven is preheated to 400 F . Roast for 10 minutes, not longer. It's especially true if you use thin asparagus. Thicker asparagus might take a couple of minutes longer to roast.
- Bring Burrata cheese to room temperature and add it right before serving the salad.
- Toast the pine nuts in the preheated oven at 350 F for only 5 minutes. Watch the oven carefully - the nuts can burn quickly. Toasted pine nuts acquire a beautiful color and crunch.
- Use high-quality olive oil. I prefer to use extra virgin olive oil, labeled as first cold-pressed, packaged in a dark bottle. Such olive oil usually has a distinctive peppery or fruity taste.
- Use high-quality balsamic vinegar. I use the balsamic vinegar labeled as Aceto Balsamico I.G.P. High-quality balsamic vinegar is not as acidic as a regular one and has a thicker texture. Balsamic vinegar labeled as Aceto Balsamico Tradizionale D.O.P. is also a great choice.
How to store the salad
Refrigerate the salad in an airtight container for up to 3 days. For best results, add balsamic vinaigrette, burrata cheese, and pine nuts right before serving to preserve the freshness of the cheese and the crunchiness of the nuts.
Can you make it in advance?
This salad is so easy to make there is really no need to make it in advance. If you do want to make it ahead, you can make these steps ahead:
- Prepare the asparagus by roasting it in the oven. Then, toss together with sliced cherry (or grape) tomatoes.
- Toast the pine nuts in the oven but do not add them right away.
Add the burrata cheese only when ready to serve. Burrata cheese tastes best when it's at the freshest, so I would recommend adding it only when you're ready to serve the salad. Also, drizzle with the balsamic vinaigrette and add toasted pine nuts only right before serving.
What main courses go well with this salad?
This asparagus tomato salad pairs beautifully with all types of grilled meats, such as chicken, steak, and pork. If you're looking for main course recipes that are as refreshing as this salad, try these:
- Pesto Chicken with Tortellini, Asparagus, and Tomatoes
- Chicken Margherita Skillet with Basil Pesto, Cherry Tomatoes, and Mozzarella
- Basil Pesto Tomato Mozzarella Chicken Bake
Other delicious salads
- Tomato Cucumber Avocado Salad with Basil Pesto
- Cranberry Spinach Salad with Cashews and Goat Cheese
- Beet Salad with Spinach, Cashews and Dried Cranberries
Asparagus Tomato Salad with Burrata Cheese
Ingredients
Salad
- 1.5 lb asparagus
- 1 tablespoon olive oil
- 10 oz grape tomatoes or cherry tomatoes (sliced in half)
- 8 oz Burrata cheese
- ½ cup pine nuts toasted
- salt and pepper
Salad dressing
- ¼ cup balsamic vinegar
- ¼ cup olive oil
Garnish
- 10 leaves fresh basil chopped
- cracked black pepper to taste
Instructions
- Preheat oven to 400 F.
- Trim asparagus ends. Dice the asparagus into 1-5 inch pieces. Toss diced asparagus with 1 tablespoon of olive oil and salt and pepper to taste. Place asparagus in a parchment paper-lined baking sheet without overcrowding.
- Roast in the preheated oven at 400 F for 10 minutes. Remove from the oven.
- Reduce oven to 350 F. On a separate baking sheet, add pine nuts and roast in the oven at 350 F for 5 minutes. Watch the oven carefully - the nuts can burn quickly.
- In a medium bowl, make a salad dressing by combining balsamic vinegar and olive oil. Whisk to emulsify.
- In a large bowl, combine roasted asparagus, halved grape (or cherry) tomatoes. Drizzle with the salad dressing (you don't need to use all of it) and toss everything together.
- Distribute the salad among the salad bowls. Top with Burrata cheese and toasted pine nuts. Top the salad (and the Burrata cheese) with chopped fresh basil leaves and a small amount of cracked black pepper
Notes
- Bring Burrata cheese to room temperature before adding to the salad.
- Toast the pine nuts in the preheated oven at 350 F for only 5 minutes. Watch the oven carefully - the nuts can burn quickly. Toasted pine nuts acquire a beautiful color and crunch.
- Use high-quality olive oil. I prefer to use extra virgin olive oil, labeled as first cold-pressed. To me, high-quality olive oil always has a distinctive flavor, such as peppery or fruity, with a touch of bitterness. This type of olive oil is usually packaged in a dark bottle to avoid exposure to daylight (sunlight) which causes olive oil to degrade.
- Use high-quality balsamic vinegar. I use the balsamic vinegar labeled as Aceto Balsamico I.G.P. It is not as acidic as a regular balsamic vinegar and has a beautiful thick texture. Balsamic vinegar labeled as Aceto Balsamico Tradizionale D.O.P. is also a great choice.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
I made this today and it was so good!! So fresh and light and healthy
Christine, I am so happy you enjoyed this! Thank you for the 5-star review! 🙂
This recipe looks and sounds delicious!! Can I use feta cheese instead of burrata cheese?
Barbara, yes, feta cheese would work great!
I made this with regular tomatoes and used toasted almonds. Burrata Cheese is one of my favorites, and I am always looking for new recipes to make with that!
Glad you liked this recipe! Love the idea of using toasted almonds!
It was a great salad to go with pasta. Thank you for the recipe!
You're very welcome!
I made this for our Rotary Christmas party but I used feta cheese. It was a hit. I have a picture to share but don't know how to attach to this comment. Pucture b4 added pine nuts.
Barbara, I am so glad this recipe was a success! 🙂 I bet Feta was really delicious!