This Asparagus and Tomato Caprese Salad with Burrata elevates the classic Italian Caprese with fresh spring asparagus and creamy burrata. Bright, simple, and elegant, it’s a perfect side for a spring brunch or a light summer dinner. The recipe keeps the familiar tomato, basil and olive oil foundation but adds seasonal texture and richness for an unforgettable salad.
I love a classic Caprese—ripe tomato slices, fresh mozzarella (or burrata), basil, olive oil and a little balsamic. For this version, tender blanched asparagus adds a fresh spring twist while burrata replaces mozzarella for an indulgently creamy center. The result is still easy and low-effort but looks and tastes like something special you’d serve to guests.
Heirloom tomatoes are my top pick when they’re in season because their color and texture make the salad visually stunning, but any firm, ripe large tomato will work. Choose tomatoes that are steady enough to slice neatly; mixing different colors brings extra visual appeal. Use the best extra virgin olive oil and a quality aged balsamic you enjoy—those finishing touches make a big difference.
Ingredients
- 1 bunch asparagus, woody ends trimmed
- 4 medium heirloom tomatoes, thinly sliced
- 8 ounces burrata cheese (or fresh mozzarella if you prefer)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons thinly sliced fresh basil
- 2 tablespoons extra virgin olive oil
- 1 tablespoon aged balsamic vinegar
Step-by-step
Step one: blanch the asparagus
Bring a large pot of water to a rolling boil and prepare a large ice bath. When the water boils, add the asparagus and blanch for 1 minute. Immediately remove the asparagus and transfer into the ice bath to halt cooking. This keeps the spears tender-crisp and bright green—perfect for a fresh spring salad.
Step two: assemble the salad
Arrange the tomato slices on a large serving platter in a single layer or slightly overlapping rows. Gently tear the burrata into 6–8 pieces and scatter around the tomatoes so each portion gets a creamy bit. Trim the blanched asparagus if needed and arrange the spears over and around the tomatoes and cheese. Sprinkle the salad with kosher salt, freshly ground black pepper, and the sliced basil. Finish with a generous drizzle of extra virgin olive oil and a splash of aged balsamic vinegar. Serve immediately so the burrata stays soft and the tomatoes keep their texture.
Full recipe details
Title: Asparagus and Tomato Caprese Salad with Burrata
Prep: 15 mins • Cook: 5 mins • Total: 20 mins • Serves: 4 to 6
Ingredients (with amounts)
- 1 bunch asparagus, woody ends trimmed
- 4 medium heirloom tomatoes, thinly sliced
- 8 ounces burrata cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons thinly sliced fresh basil
- 2 tablespoons extra virgin olive oil
- 1 tablespoon aged balsamic vinegar
Instructions
- Bring a large saucepan of water to a boil and have an ice bath ready. Add the asparagus and blanch for 1 minute, then transfer immediately to the ice bath to stop cooking. This keeps the asparagus tender yet crunchy.
- Arrange the tomato slices on a large platter. Loosely tear the burrata into about 6–8 pieces and scatter them across the platter. Top with the blanched asparagus. Season with salt, pepper, and the sliced basil. Drizzle with olive oil and balsamic vinegar. Serve right away.
Recipe notes & tips
- Heirloom tomatoes add color and flavor, but any firm ripe tomato will work.
- Burrata adds creamy richness; mozzarella is a firmer, milder substitute if you prefer cleaner slices.
- You can blanch asparagus up to 24 hours ahead—cool, dry, and store chilled until assembly to save time on the day you serve it.
- For a heartier plate, serve alongside grilled chicken, crusty bread, or a grain salad.
Recipe FAQs
Can I make this ahead?
This salad is best assembled just before serving to avoid sogginess, but you can blanch the asparagus up to 24 hours in advance and keep it refrigerated. Slice the tomatoes and prepare other components just before plating.
Is burrata or mozzarella better for Caprese?
Both work well. Burrata is richer and creamier, giving the salad an indulgent texture. Fresh mozzarella is firmer and easier to slice. Use whichever you prefer or have on hand.
Nutrition (approximate)
Calories: 253 kcal, Carbohydrates: 10 g, Protein: 13 g, Fat: 22 g, Saturated Fat: 9 g, Sodium: 591 mg, Fiber: 4 g, Sugar: 6 g. Nutrition information is automatically calculated and should be used as an approximation.
Serving suggestions
This salad shines as a light first course or side. Pair it with grilled fish, roasted chicken, or a simple pasta to build a balanced meal. For a casual buffet or picnic, serve with slices of crusty bread so guests can enjoy the creamy burrata with tomatoes and asparagus.
Looking for more Italian-inspired salads?
Try other favorites such as a classic house salad, an Italian chop salad with pepperoncini vinaigrette, grilled antipasto pasta salad, or a Little Gem salad with creamy cacio e pepe dressing (search your favorite recipe sources for these ideas).
Food Photography and Styling by Eat Love Eats.