Caprese Salad with Asparagus
This Caprese salad with asparagus is a fresh twist on the Italian classic — vibrant, tender green asparagus, sweet tomatoes, creamy mozzarella and fragrant basil are gently tossed in a simple balsamic dressing. Ready in just 15 minutes, it’s light, elegant, and perfect for spring and summer.
Ingredients for Asparagus Caprese Salad
This Caprese salad with asparagus keeps things beautifully simple while delivering big, fresh flavours:
- Green asparagus – lightly steamed until crisp-tender
- Cherry or grape tomatoes – sweet, juicy and full of flavour
- Mini mozzarella balls – creamy and delicate (burrata works too)
- Pine nuts – toasted for a subtle crunch
- Fresh basil – essential for that classic Caprese aroma
- Balsamic vinegar & olive oil – a simple, elegant dressing
Tip: With so few ingredients, choosing high-quality olive oil and balsamic vinegar makes all the difference in this asparagus salad.
Quick & Easy Caprese Salad with Asparagus
This asparagus Caprese salad comes together in just 15 minutes. Here’s how to make it:
- Steam the asparagus until just tender, then cool in ice water.
- Prepare the rest – halve tomatoes and mozzarella.
- Whisk the dressing with balsamic and olive oil.
- Toss everything together gently.
- Finish with basil and pine nuts and serve.
Find exact quantities in the recipe card below.
What to Serve with Tomato, Mozzarella & Asparagus Salad
This tomato mozzarella salad with green asparagus pairs effortlessly with simple grilled mains — think chicken, steak or fish. For a vegetarian option, serve it alongside a hearty quiche or frittata. It also makes a wonderfully fresh addition to a spring or summer brunch spread.
For a lighter, seasonal menu, pair it with other wholesome dishes. This asparagus tomato mozzarella salad is one you’ll return to all season long!
More Recipe Ideas with Green Asparagus
If you love green asparagus, try it in a lemon pasta with asparagus and peas, a creamy vegetable risotto (risotto primavera), or an asparagus potato salad. Or keep things vibrant with this fresh asparagus and mango salad.
Caprese Salad with Asparagus
Ingredients
- 500 g green asparagus, woody ends trimmed
- 300 g cherry or grape tomatoes, halved
- 1 x 300 g package mini mozzarella balls, drained and halved
- 2 tablespoons pine nuts, lightly toasted (25 g)
- sea salt and freshly ground black pepper, to taste
- A handful of fresh basil leaves, thinly sliced
- 1 1/2 tablespoons good-quality balsamic vinegar or to taste
- 1 1/2 tablespoons extra-virgin olive oil, or to taste
Instructions
- Prepare the asparagus: Place the asparagus in a large skillet and add just enough water to cover the bottom of the pan (about 60–100 ml). Cover with a tight-fitting lid and bring to high heat. Steam for 2–3 minutes (or up to 5 minutes for thicker spears), until bright green and tender-crisp. Immediately transfer the asparagus to a bowl of ice water to stop the cooking process. Once cooled, drain well and cut spears into 2–3 pieces on a diagonal.
- Assemble the salad: In a large bowl, combine the asparagus, tomatoes and mozzarella.
- Make the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper
- Toss and season: Drizzle the dressing over the salad and gently toss.
- Serve: Transfer to a serving dish or individual bowls. Top with toasted pine nuts and garnish with fresh basil. Add more salt and pepper to taste. Serve and enjoy!
Nutrition
Notes
- Toast the pine nuts in a dry pan over medium heat until golden and fragrant, stirring often to prevent burning.
- Use a high-quality extra-virgin olive oil for the best flavour, ideally one that is fruity with a gentle peppery finish.
- Finish the salad with a sprinkle of flaky sea salt, such as Maldon or fleur de sel, to enhance and balance the flavours.
- Choose a thick, well-balanced balsamic vinegar (Aceto Balsamico I.G.P. if possible) for added richness.
- For extra depth, drizzle lightly with balsamic glaze just before serving.
- For a more indulgent twist, swap the mozzarella for creamy burrata.
- This salad is best enjoyed fresh, but can be refrigerated in an airtight container for up to 1 day.
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