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0 from 12 votes

Burrata and Roasted Asparagus and Tomato Salad

This recipe doesn’t require exact measurements, just make it to fit your appetite.

Course: Salad
Cuisine: American

Ingredients

  • burrata cheese
  • Tomato slices
  • asparagus spears
  • proscuitto
  • arugula
  • fresh basil leaves
  • French bread slices
  • Good quality extra-virgin olive oil
  • freshly ground pepper and kosher salt

Instructions

    Cup of Yum
  1. Remove burrata from container and let rest to drain.
  2. Place tomato slices and asparagus spears on a baking sheet and drizzle with extra virgin olive oil, sprinkle with freshly ground black pepper and kosher salt and roast in oven set to broil for 5 minutes or until asparagus becomes soft and tomatoes begin to brown. Thicker stalks of asparagus will take longer to roast. Remove from oven and let cool.
  3. Top french bread slices with a drizzle of olive oil and toast in oven or toaster oven.
  4. Tear pieces of french bread slices and burrata into chunks or sections. Layer in a bowl with tomato, proscuitto, arugula and fresh basil leaves and drizzle with extra virgin olive oil and season with pepper and salt.