Fresh Asparagus Caprese Salad with Balsamic Drizzle
A fresh and vibrant salad combining crisp asparagus, creamy mozzarella, and juicy cherry tomatoes, finished with a homemade sweet and tangy balsamic reduction. Perfect for a quick, light meal or elegant side dish.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Italian
Ingredients
Scale
- 1 pound (450g) fresh asparagus spears, trimmed and blanched
- 1 cup (150g) cherry tomatoes, halved
- 8 ounces (225g) fresh mozzarella balls (bocconcini or ciliegine)
- 1/2 cup (15g) fresh basil leaves, torn
- 3 tablespoons extra virgin olive oil
- 1/2 cup (120ml) balsamic vinegar
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Snap off the woody ends of about 1 pound (450g) of fresh asparagus. Rinse under cold water.
- Bring a large pot of salted water to a boil (about 4 quarts/3.8 liters). Blanch the asparagus spears for 2-3 minutes until bright green and just tender but still crisp.
- Immediately transfer asparagus to a bowl of ice water to stop cooking and keep the color vibrant. Drain and pat dry.
- Halve 1 cup (150g) of cherry or grape tomatoes and set aside.
- Pour 1/2 cup (120ml) balsamic vinegar into a small saucepan. Place over medium heat and simmer gently, stirring occasionally, until it reduces by half and thickens into a syrupy consistency (about 10-12 minutes). Remove from heat and let cool slightly.
- In a large mixing bowl or serving platter, combine the blanched asparagus, halved tomatoes, 8 ounces (225g) fresh mozzarella balls, and 1/2 cup (15g) torn fresh basil leaves.
- Drizzle 3 tablespoons of extra virgin olive oil over the salad. Sprinkle with sea salt and freshly ground black pepper to taste. Toss gently to combine without breaking the mozzarella.
- Just before serving, drizzle the balsamic reduction evenly over the salad.
Notes
Blanch asparagus just until tender-crisp and immediately cool in ice water to preserve color and texture. Reduce balsamic vinegar carefully over medium heat to avoid burning. Toss salad gently to keep mozzarella balls intact. Prepare components ahead but assemble just before serving to maintain freshness.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 180220
- Sugar: 34
- Sodium: 150200
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 68
- Fiber: 23
- Protein: 1012
Keywords: asparagus salad, caprese salad, balsamic drizzle, fresh mozzarella, spring salad, easy salad recipe, healthy salad, vegetarian salad, gluten-free salad