Grilled Asparagus Cherry Salad

This vibrant spring salad combines smoky grilled asparagus with sweet cherry tomatoes and creamy burrata cheese for a stunning appetizer or light meal. The contrast between warm vegetables and cool, milky cheese creates an unforgettable flavor experience that highlights seasonal produce at its best.

I first made this salad for a spring garden party, and it disappeared before any other dish. The way the burrata slowly melts into the warm vegetables creates this incredible sauce that guests still talk about years later.

Ingredients

• Fresh asparagus spears: Choose bright green stalks with tight, compact tips for the best flavor and texture
• Cherry tomatoes: Look for firm, aromatic tomatoes that are deeply colored and heavy for their size
• Burrata cheese: The fresher the better, with a firm outer shell and creamy interior
• Extra virgin olive oil: Invest in a good quality oil as its flavor will shine in this simple dish
• Pine nuts: These add essential crunch and nutty flavor to balance the creamy cheese
• Fresh basil leaves: The aromatic quality enhances all the other ingredients
• Sea salt: Flaky sea salt provides bursts of flavor throughout the dish
• Freshly ground black pepper: Adds gentle heat that complements the sweet vegetables
• Balsamic glaze: Optional but adds wonderful sweet acidity to balance the richness

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Step-by-Step Instructions

Prepare the Asparagus:

Wash asparagus spears thoroughly under cold water. Hold each spear at both ends and bend until it snaps naturally; this removes the woody portion. Pat completely dry with paper towels to ensure proper charring on the grill.

Prepare the Tomatoes:

Select firm cherry tomatoes and slice them in half. If using larger varieties, quarter them for easier eating. The juices inside tomatoes contain incredible flavor compounds that will release when grilled and mingle with the olive oil.

Season the Vegetables:

Toss prepared asparagus and tomatoes in a large bowl with one tablespoon olive oil, making sure every piece is lightly coated. Season generously with sea salt and freshly cracked black pepper, combining with your hands to distribute evenly.

Grill the Vegetables:

Heat your grill or grill pan until very hot. Place asparagus perpendicular to grates to prevent falling through. Grill for approximately 3 minutes, then turn and continue cooking until tender with visible grill marks. Add tomatoes cut side down for the last minute of cooking.

Toast the Pine Nuts:

Place pine nuts in a completely dry skillet over medium heat. Stir or shake continuously as they brown quickly. Cook until golden and aromatic, about 2 minutes. Transfer immediately to a cool plate to stop cooking.

Assemble the Salad:

Arrange grilled asparagus spears on a serving platter, creating a bed for the other ingredients. Scatter grilled tomatoes around the platter, distributing them evenly for bursts of color and flavor.

Add the Burrata:

Place the whole burrata ball in the center of the arrangement. Just before serving, gently slice the top to reveal the creamy interior. This allows the cheese to slowly meld with the warm vegetables.

Finish and Garnish:

Sprinkle toasted pine nuts evenly across the dish. Tear fresh basil leaves and scatter them throughout. Drizzle with remaining olive oil and optional balsamic glaze. Add a final pinch of sea salt and fresh pepper.

Burrata is my absolute favorite element in this recipe. The first time I served this salad, my youngest daughter, who typically avoids unfamiliar foods, was skeptical about the cheese. After trying one careful bite, her eyes widened, and she declared it tasted like "fancy ice cream with vegetables." Now she requests this dish for special occasions.

Seasonal Adaptations

This versatile salad shines throughout the year with simple substitutions. In summer, replace asparagus with grilled zucchini ribbons or eggplant slices. Fall brings opportunities for roasted butternut squash or sweet potato as the base. Winter versions can feature roasted Brussels sprouts or radicchio for a more robust flavor profile. The key is maintaining the temperature contrast between warm vegetables and cool creamy cheese.

Make-Ahead Tips

While this salad is best enjoyed immediately after assembly, you can prepare components ahead of time for stress free entertaining. Grill vegetables up to four hours before serving and store at room temperature. Toast pine nuts a day in advance and store in an airtight container. When ready to serve, bring burrata to room temperature for 30 minutes, then assemble the salad just before guests arrive.

Serving Suggestions

This elegant salad works beautifully as a starter for dinner parties or as part of a larger spread for brunches and gatherings. For a complete meal, serve alongside grilled fish or chicken and crusty bread to soak up the incredible juices. For wine pairing, choose a crisp Pinot Grigio or light Sauvignon Blanc that complements the delicate flavors without overwhelming them.

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The History Behind Burrata

Burrata originated in the early 20th century in Puglia, Italy, as a way to use leftover mozzarella curds. The outer shell is solid mozzarella while the inside contains stracciatella a mixture of cream and string cheese. Traditionally eaten within 24 hours of production, modern packaging allows us to enjoy this delicacy further from its source. The name burrata means buttered in Italian, perfectly describing its rich, buttery center that creates the luxurious sauce in this salad.

Frequently Asked Questions

→ What is the best way to grill asparagus?

Toss trimmed asparagus in olive oil, season with salt and pepper, and grill over medium heat until tender with slight char marks, about 6-8 minutes.

→ Can I use other tomatoes instead of cherry tomatoes?

Yes, you can use grape tomatoes or even larger tomatoes cut into smaller pieces; just be sure they are ripe and sweet for best results.

→ How do I toast pine nuts properly?

Place pine nuts in a dry skillet over medium heat, shaking frequently, until they are golden brown and fragrant, about 2-3 minutes.

→ What can I substitute for burrata cheese?

You can use fresh mozzarella or ricotta as substitutes for burrata, though they might lack the creamy center characteristic of burrata.

→ Can I make this salad ahead of time?

While the components can be prepared ahead, it's best to assemble and serve the salad fresh to preserve the textures and flavors.

→ Should I drizzle balsamic glaze over the salad?

Balsamic glaze is optional but adds a tangy sweetness that complements the creamy burrata and grilled vegetables beautifully.