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Asparagus Tomato Salad with Burrata Cheese

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!
Course Salad
Cuisine American
Keyword asparagus tomato salad
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Calories 467kcal
Author Julia



  • 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


  • 10 leaves fresh basil chopped
  • cracked black pepper to taste


  • 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


  • 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.


Calories: 467kcal | Carbohydrates: 14g | Protein: 16g | Fat: 43g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Cholesterol: 40mg | Sodium: 11mg | Potassium: 634mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2344IU | Vitamin C: 20mg | Calcium: 358mg | Iron: 5mg