Cherry Tomato Burrata Salad with Asparagus, Basil Pesto and Dukkah
Our recipe for this tomato burrata salad with asparagus, basil pesto and dukkah makes a quick and easy salad of creamy burrata nestled on a bed of crispy fresh asparagus spears pan fried in olive oil, sweet and juicy pan-fried cherry tomatoes, and mixed salad leaves. Dollops of basil pesto add another flavour dimension, while a shower of crunchy dukkah brings texture. Serve as a side dish or with slices of toasted baguette or sourdough brushed with extra virgin olive oil.
Servings: 4
Calories: 270kcal
Ingredients
- 4 tbsp olive oil divided
- 12 asparagus spears trimmed of hard white ends, cut into quarters
- 12 large cherry tomatoes sliced in half
- ¼ tsp salt
- 40 g mixed lettuce leaves such as rucola, curly leaf, baby chard, mizuna, tatsoi, baby spinach, etc
- 1 burrata ball sold in containers of brine at supermarkets or tubs at delis
- 3 tbsp basil pesto optional, homemade or store-bought
- 2 tbsp extra virgin olive oil or this vinaigrette
- 1 tbsp dukkah
- ¼ tsp cracked black pepper
- 1 cup fresh basil leaves
Instructions
- Pan-fry the asparagus spears: in a large pan over medium-high, add 2 tablespoons of olive oil, heat until shimmering, add the asparagus pieces, leave to pan-fry for a minute, shaking the pan periodically to turn the asparagus. Cook for a few minutes until just-done and still crispy. Transfer to a plate or tray to cool.
- Pan-fry the cherry tomatoes: to the same pan, add the cherry tomato halves, along with a little more olive oil if needed, sprinkle with salt, and pan-fry for a few minutes only, as you did the asparagus, just until the cherry tomatoes start to soften. Transfer to a plate or tray to cool, along with the pan juices.
- While the asparagus and cherry tomatoes are cooling: you could toast enough sourdough or baguette slices to feed your guests, using a pastry brush to brush on some extra virgin olive oil, and begin to assemble the salad by laying the mixed salad leaves out on a large serving plate.
- Assemble the salad: distribute the asparagus pieces across the bed of salad leaves, then the cherry tomato halves on top of those, along with the pan juices. Use a small teaspoon to dollop on the basil pesto. Create a well in the centre of the salad. Drain the burrata over the kitchen sink, tip the ball into hand and gently place it at the centre of the salad.
- Pour the extra virgin olive oil (or vinaigrette if you prefer) over the salad, sprinkle on the dukkah, and grind on some cracked black pepper.
- Serve at the centre of the table and once everyone is seated slice into the burrata so the gooey soft cheese at the centre of the ball oozes out and spread it over the salad.
- Serve with toasted baguette or sourdough slices, and encourage guests to pile the salad and burrata on top of the toast, drizzle on more extra virgin olive oil, and customise as they like with more dukkah, salt and pepper, and fresh basil leaves.
Notes
To serve: more extra virgin olive oil for drizzling, plus more dukkah, salt and pepper, fresh basil leaves, and toasted baguette or sourdough slices brushed with olive oil.
Nutrition
Calories: 270kcal | Carbohydrates: 6g | Protein: 3g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 1mg | Sodium: 264mg | Potassium: 263mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1929IU | Vitamin C: 16mg | Calcium: 54mg | Iron: 2mg