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. 

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.

Asparagus Tomato Salad with Burrata Cheese