Go Back

Asparagus and Tomato Caprese Salad with Burrata and Herbs

asparagus and tomato caprese salad with burrata and herbs


  • 4 medium heirloom tomatoes, sliced thin
  • 2 tbsp loosely packed basil, sliced into thin ribbons
  • 1 bunch asparagus, woody ends trimmed
  • 8 oz burrata cheese
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 1 tbsp aged balsamic vinegar


  • Bring a saucepan with water to a boil and prepare an ice bath. Once the water is boiling, add the asparagus and quickly blanch for 1 minute. Remove asparagus from stove and immediately submerge in ice bath. This stops the asparagus from continuing to cook and will leave them tender yet crunchy. 
  • On a platter, neatly arrange the tomatoes. Loosely tear the burrata into 8 pieces and scatter around the platter. Top with asparagus. Sprinkle with salt, pepper and basil. Drizzle with olive oil and balsamic vinegar.