Mediterranean Asparagus Tomato Salad with Burrata – Light, Creamy & So Refreshing

Hey friend! If you’re craving something crisp, colorful, and a little bit luxurious, this Mediterranean Asparagus Tomato Salad with Burrata is exactly what you and I need. It’s the kind of salad that feels like sunshine on a plate—snappy asparagus, juicy tomatoes, briny pops of olives and capers, fresh herbs, and then that creamy, dreamy burrata right in the middle. I love serving this for an easy lunch, a light dinner, or as a gorgeous starter when friends come over. It looks restaurant-fancy, but it’s honestly so simple that you’ll have it on the table in 20 minutes.

The magic here is all about texture and balance. We’ll quickly blanch (or grill!) the asparagus so it stays bright and tender-crisp, toss it with sweet tomatoes and a zippy lemon-garlic dressing, then crown everything with burrata. When you cut into that soft cheese and it mingles with the tangy dressing… oh yes. Grab a piece of crusty bread and you’ve got yourself a Mediterranean moment.

Nutritional Benefits

This salad is light and nourishing without feeling austere. Asparagus is rich in fiber, folate, and vitamins A, C, and K—great for energy and overall wellness. Tomatoes add lycopene, an antioxidant linked to heart health, while olives and extra-virgin olive oil bring heart-healthy fats that help you stay satisfied. Burrata adds protein and calcium (and pure joy), but if you want to lighten it up, you can use less cheese and lean on chickpeas for extra protein and fiber. Overall, it’s a fresh, feel-good plate you’ll want to come back to again and again.

Adaptable Variations

• Grilled Vibes: Grill the asparagus and halved tomatoes for a little smoky char before tossing—perfect for warm evenings.
• Protein Boost: Add a cup of chickpeas, grilled chicken, or seared shrimp to make it a fuller meal.
• Make It Grainy: Toss with 1–2 cups cooked farro, couscous, or quinoa to turn this into a hearty grain salad.
• Dairy-Free/Vegan: Swap burrata for a creamy avocado fan or use a plant-based mozzarella-style cheese. Still lush and delicious.
• Herb Playground: Mix mint with basil and parsley for layered freshness. A pinch of dried oregano in the dressing adds classic Mediterranean depth.
• No Olives? Try marinated artichoke hearts or roasted red peppers for briny-sweet contrast.

The Recipe

Ingredients (Serves 4 as a side, 2–3 as a light main)

• 450 g (1 lb) asparagus, woody ends trimmed, spears cut in halves or thirds
• 2 cups cherry or grape tomatoes, halved (mix of colors if possible)
• 1 small cucumber, quartered lengthwise and sliced
• 1/3 cup pitted Kalamata olives, halved
• 1 tablespoon capers, rinsed
• 1 small red onion or 2 shallots, thinly sliced
• 1 large ball burrata (about 225 g / 8 oz) or 2 smaller balls
• Handful of fresh basil and parsley, roughly chopped
• Sea salt & freshly ground black pepper

Lemon-Garlic Dressing

• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons fresh lemon juice (plus more to taste)
• 1 teaspoon lemon zest
• 1 small garlic clove, grated or finely minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey (or maple syrup), optional to soften the acidity
• 1/2 teaspoon dried oregano
• 1/4–1/2 teaspoon sea salt, to taste
• Black pepper, to taste

Instructions

1. Blanch the asparagus: Bring a pot of salted water to a boil. Add asparagus and cook 1–2 minutes until bright green and just tender-crisp. Immediately transfer to an ice bath (or rinse under very cold water) to stop cooking. Drain well and pat dry.
2. Make the dressing: Whisk olive oil, lemon juice, lemon zest, garlic, Dijon, honey (if using), oregano, salt, and pepper until emulsified. Taste and adjust—add a splash more lemon or a pinch of salt if needed.
3. Toss the salad: In a large bowl, combine blanched asparagus, tomatoes, cucumber, olives, capers, and red onion. Add most of the dressing and toss gently. Fold in the chopped herbs.
4. Plate with burrata: Transfer salad to a platter. Gently place the burrata on top (or tear into large pieces and nestle throughout). Drizzle the remaining dressing over the cheese and vegetables. Finish with a pinch of flaky sea salt and extra cracked pepper.
5. Serve: Bring to the table with lemon wedges and crusty bread for scooping up all that creamy, lemony goodness.

Practical & Valuable Tips

• Choose good asparagus: Look for firm stalks with tight tips. Thin spears are best for quick blanching; thicker ones grill beautifully (give them an extra minute).
• Dry well: After blanching, pat the asparagus dry so the dressing clings instead of watering down.
• Season in layers: Lightly salt the tomatoes and cucumber first, then dress. A final sprinkle of salt on the burrata makes the whole dish sing.
• Serve at room temp: Cold ingredients mute flavor. Let the salad sit 10 minutes after dressing so everything marries.
• Make-ahead strategy: Blanch asparagus and whisk the dressing up to 24 hours in advance. Assemble and add burrata just before serving.
• Leftovers: If you expect leftovers, keep the burrata separate and add it to individual portions so the vegetables stay perky.

Storage & Serving Ideas

• Storage: Without burrata mixed in, the dressed vegetables keep 1–2 days in an airtight container in the fridge. Add fresh herbs and cheese when serving.
• Lunch upgrade: Spoon over arugula or baby spinach and add a handful of cooked quinoa for a fast desk lunch.
• Entertaining: Serve on a big platter with toasted baguette slices or warm pita; it’s a beautiful starter alongside grilled fish or chicken.

Frequently Asked Questions

1. Do I have to blanch the asparagus? No—you can grill or roast it. Grill over medium-high heat 2–4 minutes until lightly charred, or roast at 220°C / 425°F for 8–10 minutes with a drizzle of oil and a pinch of salt.
2. What tomatoes work best? Cherry or grape tomatoes hold their shape and stay sweet. If using large tomatoes, choose meaty varieties (like Roma) and cut into chunks; sprinkle a little salt to draw out excess liquid.
3. Can I substitute the burrata? Yes—fresh mozzarella, feta, or even ricotta dollops work. For dairy-free, use avocado slices or a creamy vegan mozzarella.
4. Can I make it ahead for a party? Blanch asparagus, slice veg, and whisk dressing up to a day ahead. Keep components separate. Toss with dressing and add burrata and herbs right before serving for peak freshness.

Little Extras & Flavor Boosts

• Crunch: Add toasted pine nuts, almonds, or pistachios right before serving.
• Brighter finish: A final splash of red wine vinegar or a squeeze more lemon wakes everything up.
• Herby bread crumbs: Toast fresh breadcrumbs in olive oil with garlic and parsley and sprinkle on top for a bistro-style touch.

Call to Action

If this Mediterranean Asparagus Tomato Salad with Burrata made your table a little brighter, I’d love to see it! Snap a photo and tag me on Pinterest, then save it to your Fresh & Light Meals board so you can make it again when asparagus season hits. If you tried a twist—grilled spears, added chickpeas, or swapped in feta—tell me what you did. Your version might become someone else’s new favorite. 🌿🍅🥗