Tomato, Asparagus & Burrata Salad

Cooking time
Serves4-6 people
Gluten-free diets
Tomato, Asparagus & Burrata Salad

Capture the flavour of early summer with this glorious salad that tumbles a mix of juicy tomatoes with charred asparagus and creamy burrata


  • 250g cherry vine tomatoes
  • 500g rebellion tomatoes
  • 400g vine tomatoes
  • 1 red onion
  • 1 lemon
  • 2 tbsp basil pesto
  • A handful of basil
  • 400g asparagus
  • 250g burrata

Prep: 20 mins | Cook: 10 mins

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1. Slice all the tomatoes into rounds. Place them in a large mixing bowl. Peel and finely slice the red onion. Add to the tomatoes.
2. Grate the lemon zest into a small bowl and squeeze in the juice. Spoon the pesto into the bowl and stir well, adding an extra splash of olive oil if it looks too thick. Pour the pesto dressing over the tomatoes. Tear in a handful of basil leaves. Toss together till the tomatoes are coated. Set aside
3. Warm a large griddle pan over a high heat. While the pan warms up, snap the woody bottoms off the asparagus. Pop the spears into a dish and toss them with a drizzle of olive oil and a pinch of salt and pepper. When the pan is hot, add the asparagus (cook in batches, if needed). Griddle the asparagus for 3-4 mins, turning halfway, till tender and a little charred at the edges.
4. Add the cooked asparagus to the tomatoes and toss together. Transfer to a serving plate.
5. Pop the burrata in the middle of the salad. Serve with an extra pinch of salt and pepper and a drizzle of oil on top.
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