Summer is finally on its way-which calls for a Burrata Salad with Asparagus!
But as spring is already here, I do love to eat more salads for dinner. Have you ever heard of Burrata? If you are not 100% sure, and you got a spot at your favourite quiz show, there you go:
Burrata (Italian pronunciation: [burˈrata]) is an Italian cow milk cheese (occasionally buffalo milk) made from mozzarella and cream.
It is super dense on the outside and soft, nearly like cream, on the inside. Burrata is also great to use as a substitute for Mozzarella cheese on Pizza or classic Caprese salad.
Serve with some fresh baguette or maybe some homemade sandwich bread? You will feel like summer is already here-even when it’s a rainy one!
love
sabrina x
My drinks recommendation for the Burrata Salad:
Have an Aperol Sprizz with it, and you will feel like on vacation in Italy 🙂
Burrata Salad with Asparagus
Just a heads up: I use grams and Celsius degrees in all my recipes, as I’m based in Germany.
Ingredients
- 1 Burrata
- 10 cherry tomatoes
- fresh salad leaves
- 5 green asparagus
- 4 Tbsp Olive oil
- 2 Tbsp Balsamic vinegar
- Salt and pepper
- 1 Handful fresh basil leaves
Instructions
- Cut the Asparagus ends of and slice the asparagus into bite size pieces.
- Wash and drain the salad and tomatoes.
- Cut the tomatoes in half. Slice the salad (or tear it apart like I do)
- Bring a pan to high heat and add 1 Tbsp of olive oil. Add the asparagus and season with salt and pepper.
- In the meantime, place in a bowl the salad, the Burrata and the cut tomatoes.
- Season with salt and freshly ground pepper. Add the remaining olive oil and balsamic vinegar.
- Check if the asparagus is cooked-roughly it takes around 5-8 mins, depending on the thickness of the asparagus. It should still have some “bite”
- Place asparagus in the bowl and top with some fresh basil leaves and enjoy!
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
Disclaimer
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Are you looking for some more inspiration?
- Pickled Red Onions – Pink Pickles, a quick and easy recipe
- Healthy rainbow glass noodle salad
- Green asparagus Risotto made easy
