Arugula Burrata Salad with Asparagus and Tomatoes
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This Arugula Burrata Salad is a little unique! Arugula, tomatoes, blanched asparagus, pine nuts, capers, and fontinella cheese are dressed in a simple lemon vinaigrette and served with creamy burrata cheese. You can serve this with toasted bread or enjoy as is!
My Inspiration:
You’re going to LOVE this recipe. It turned out better than I expected. I adore burrata cheese. It’s creamy, slightly salty and so versatile. My husband and I often order it at Italian restaurants and gobble it up. But then I got to thinking…why don’t I just make it at home versus waiting to order it at restaurant? And now here we are!
With that said, I’ve had the traditional way to eat burrata…greens, tomatoes, balsamic vinegar. Don’t get me wrong, it’s very good, but I wanted something different. Something a little more complex.
In this case, I knew I wanted a lemon vinaigrette to dress the actual salad…something fresh and zesty. I wanted this burrata recipe to be a little heartier. So I decided to add blanched asparagus with the tomatoes. To elevate it even more, salty capers, toasted pine nuts and chunks of fontinella cheese were also added. I brought this to a family gathering at my in-laws and it was a hit. I served it with toasted bread and it was gone in minutes!
The Ingredients:
- Burrata cheese
- 1 bunch of asparagus
- Cherry tomatoes
- Pine nuts
- Fontinella cheese
- Capers
- Olive oil
- Lemon juice
- Salt, pepper and red pepper flakes
- Garlic
- Honey
How to Make Arugula Burrata Salad with Asparagus and Tomatoes
- To prepare the salad, first trim the woody ends of the asparagus. Then, cut the rest into 1 inch pieces. Blanch for 2 minutes in boiling water then remove to a bowl of ice water to stop the cooking process. This isn’t absolutely necessary, but it ensures the asparagus doesn’t overcook and stays green.
- Toast the pine nuts over medium heat in a small sauté pan until fragrant and lightly golden; set aside.
- Prepare the rest of the ingredients…chop, cut, measure, etc. Place the arugula, cherry tomatoes, asparagus, pine nuts, capers and fontinella cheese on a serving platter or in a large shallow bowl.
- To make the vinaigrette, add all the ingredients to a bowl and whisk well. Dress the salad then top with burrata. Enjoy with toasted bread. Smear a little burrata on the toast then top with the salad or enjoy as is!
Tips for Success
- Read through the entire recipe before starting. This helps prevent mistakes and saves time.
- Prepare all the ingredients ahead of time. This prevents mistakes and makes clean up easier.
- To save time, prepare the vinaigrette ahead of time. It will last in the refrigerator for up to a week.
- Purchase quality ingredients to ensure the freshest flavor.
Questions and Answers
- What is burrata cheese? So glad you asked! It might be the best cheese ever, at least in my opinion! Burrata is a fresh Italian cheese made from mozzarella and cream. It has a soft outer shell of solid mozzarella, while the inside has a rich, creamy mixture called stracciatella. Stracciatella is a blend of shredded mozzarella and cream. The name burrata comes from the Italian word burro, meaning “butter,” referring to its buttery, rich texture.
- Can I make this recipe ahead of time? Absolutely! Prepare the salad without the lemon vinaigrette. It can be stored, covered in the refrigerator for 1 day. Before serving, toss the salad with the lemon vinaigrette and top with the burrata cheese.
- How do I store the leftovers? If there are leftovers, simple cover the salad and place in the refrigerator. Enjoy within 24 hours.
- Can I substitute the fontinella cheese for another cheese? Of course! Shaved parmesan or asiago would be delicious as well.
If you enjoy burrata cheese, try my recipe for Pasta Russo with Burrata. It’s so beautiful and insanely delicious. Burrata can be added to a plethora of pasta recipes. It adds a rich, creamy buttery flavor that is undeniably delicious! Enjoy!
Arugula Burrata Salad with Asparagus & Tomatoes
A gorgeous blend of arugula, blanched asparagus, tomatoes, capers, pine nuts, fontinella cheese that's tossed in a lemon vinaigrette and topped with creamy burrata.
Ingredients
SALAD
- 2 good handfuls arugula
- 1 bunch of asparagus, ends trimmed and cut into 1 inch pieces
- 1 cup cherry tomatoes, halved
- 2 tablespoons pine nuts, toasted
- several chunks of fontinella cheese (Asiago or Parmesan are good subs)
- 2 tablespoons capers, drained
- 1 ball of burrata cheese
LEMON VINAIGRETTE
- 1/4 cup good mild olive oil
- 2 tablespoons fresh lemon juice
- good pinch of salt and pepper
- small pinch of red pepper flakes
- 1 garlic clove, minced
- 1-2 teaspoons honey
Instructions
- To prepare the salad, first trim the woody ends of the aspargus (they don't tend to cook well), then cut the rest into 1 inch pieces. Bring a pot of water to a boil. Blanch the asparagus for 2 minutes in boiling water then remove to a bowl of ice water to stop the cooking process. This isn't absolutely necessary, but it ensures the asparagus doesn't overcook and stays green.
- Toast the pine nuts over medium heat in a small sauté pan until fragrant and lightly golden; set aside.
- Place the arugula, tomatoes, asparagus, pine nuts, capers and fontinella cheese in a platter or in a shallow bowl.
- To make the lemon vinaigrette, add all the ingredients to a bowl and whisk until combined. Dress the salad with the vinaigrette then top with burrata. Enjoy with toasted bread - smear a little burrata like you would butter then top with the salad or enjoy as is!
Notes
Salad can be assembled and stored in the refrigerator for several hours before serving. Before serving, toss the salad with the vinaigrette and top with burrata cheese.
