This caprese salad just took it to the NEXT LEVEL.
I love a classic caprese salad.Tomatoes, mozzarella, basil, olive oil, and balsamic come together to create the most simple and classic dish. Here, I’ve elevated it just a tad, yet still kept it super simple. With the addition of asparagus and burrata cheese, this dish is just perfect for spring and summer time and it will just add that WOW factor and impress your dinner guests!
You can use any sort of tomato, but I love using heirloom tomatoes here to add color and character to the dish. It’s been said, you eat with your eyes and, well, this dish is very pretty on the eyes indeed!
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.