Description
A refreshing and delightful salad featuring fresh asparagus, ripe tomatoes, and creamy burrata cheese, perfect for a light meal or side dish.
Ingredients
Scale
- 1 bunch of fresh asparagus
- 2 cups cherry tomatoes, halved
- 8 oz burrata cheese
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Trim the tough ends off the asparagus and blanch them in boiling water for 2-3 minutes until bright green and tender-crisp.
- Immediately transfer the asparagus to an ice bath to stop the cooking process.
- In a large bowl, combine the halved cherry tomatoes and blanched asparagus.
- Drizzle with olive oil and balsamic vinegar, then season with salt and pepper.
- Toss gently to combine all ingredients.
- Transfer the salad to a serving platter and top with torn pieces of burrata cheese.
- Garnish with fresh basil leaves before serving.
Notes
- For added flavor, consider adding a sprinkle of red pepper flakes.
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
- Feel free to substitute other seasonal vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg