Save I discovered this salad on a late summer afternoon when my garden had suddenly exploded with tomatoes all at once—more than I knew what to do with. Rather than panic, I decided to celebrate them in three different ways: fresh, warm from the oven, and the intensity of sun-dried. The moment I added creamy burrata and torn basil, something clicked. It felt less like throwing ingredients together and more like painting with flavors.
I made this for friends who showed up unannounced on a Tuesday evening, and what could have been a stressful moment turned into something they still talk about. They arrived hungry and skeptical of a salad for dinner, but watching their faces when they bit into warm roasted tomatoes and creamy cheese made it worth every minute.
Ingredients
- Fresh cherry or grape tomatoes, halved (1 cup): These stay bright and juicy, catching the dressing without getting soft. Halving them helps them soak up flavor faster.
- Whole cherry or grape tomatoes for roasting (1 cup): Roasting concentrates their sweetness and creates little bursts of warmth in cold greens. The blistered skin adds texture.
- Sun-dried tomatoes in oil, sliced (1/2 cup): These bring umami depth that fresh tomatoes alone cannot achieve. They're the secret to tasting like you've been cooking for hours.
- Mixed salad greens (4 cups): Use whatever feels fresh at the market—arugula brings peppery bite, spinach adds mild sweetness, mesclun feels elegant.
- Fresh burrata cheese (2 balls, about 200 g): Buy it the same day you're serving if possible. Cold burrata against warm tomatoes creates magic.
- Extra virgin olive oil (3 tbsp): This is not the time to compromise on quality. The oil becomes the base note of the entire dish.
- Balsamic glaze or vinegar (1 tbsp): Glaze is thicker and clings to greens better, but vinegar works when you want more brightness.
- Honey (1 tsp): Just a whisper of sweetness that balances acidity without announcing itself.
- Garlic clove, minced (1 small): Raw garlic in dressing should be subtle. Mince it fine and taste as you go.
- Fresh basil (1/4 cup, torn): Tear it by hand right before serving so it doesn't bruise and darken.
- Flaky sea salt: A generous pinch at the end makes everything taste more like itself.
Instructions
- Heat your oven and prep the tomatoes:
- Preheat to 400°F and arrange whole tomatoes on a baking sheet. You want them in a single layer so heat reaches every side. Drizzle with olive oil, season generously, and let them roast until the skins blister and split—about 12 to 15 minutes. The kitchen will smell incredible.
- Build your dressing:
- While tomatoes roast, whisk together remaining olive oil, balsamic, honey, and minced garlic in a small bowl. Taste it and adjust salt and pepper. This simple dressing should sing on its own before it ever touches greens.
- Create your base:
- Spread mixed greens across a platter or divide among plates. This is your canvas, so don't be shy with how much you use.
- Layer your tomato trio:
- Scatter fresh halved tomatoes, warm roasted tomatoes, and sliced sun-dried tomatoes across the greens. Distribute them evenly so every bite gets all three.
- Add the burrata:
- Tear burrata into generous pieces by hand and nestle them among the tomatoes and greens. Let some pieces sit on top so they stay creamy while others sink into the warmth below.
- Dress and finish:
- Drizzle with your dressing, scatter torn basil leaves over everything, and add a final pinch of flaky sea salt. Serve immediately while roasted tomatoes still hold a whisper of warmth.
Save There's a moment right when you dress this salad, before you take the first bite, where the warm and cold elements are in perfect conversation. That moment is fleeting and honest in a way most food moments are not.
Why This Salad Became a Staple
I started making this when I wanted something that could be either an elegant first course or a light dinner depending on my mood, and it never disappoints. It's the kind of recipe that forces you to think about one ingredient at a time instead of rushing through multistep cooking. The attention feels meditative rather than demanding.
Tomatoes as the Star
This dish taught me that tomatoes don't need to be complicated to be remarkable. Honoring them in three different forms—raw, roasted, concentrated—shows respect for how versatile they really are. Each form brings something different to the plate, and together they tell a more complete story than any single preparation could.
Making It Your Own
This salad framework is flexible enough to shift with the seasons and what's available around you. I've made it with heirloom tomatoes in late summer when they're at their peak, and with cherry tomatoes in spring when the season is just beginning. The structure stays strong because the technique of roasting, dressing, and layering is what matters most.
- For added crunch and richness, scatter toasted pine nuts or crisp croutons over the top just before serving.
- If burrata feels too precious for a casual meal, fresh mozzarella di bufala or creamy ricotta work beautifully as substitutes.
- This salad pairs gorgeously with a crisp Sauvignon Blanc or a light Italian rosé that won't overpower the delicate flavors.
Save This salad reminds me that sometimes the most elegant food comes from honoring simple ingredients rather than hiding them under complexity. Serve it when you want people to taste what they're eating.
Recipe FAQ
- → What tomatoes work best for this salad?
Cherry or grape tomatoes are ideal, as their size and sweetness work well fresh, roasted, and sun-dried to create contrasting textures.
- → How is the roasted tomato prepared?
Whole cherry tomatoes are drizzled with olive oil, seasoned with salt and pepper, then roasted at 400°F (200°C) for 12–15 minutes until blistered and tender.
- → Can I substitute burrata with another cheese?
Yes, mozzarella di bufala or fresh ricotta can be used for a similar creamy texture and mild flavor.
- → What dressing complements this dish?
A mixture of extra virgin olive oil, balsamic glaze or vinegar, honey, and minced garlic creates a balanced dressing that enhances the tomatoes and greens.
- → How should this dish be served?
Arrange the greens, layer the different tomatoes and torn burrata on top, drizzle with dressing, scatter fresh basil, and serve immediately to enjoy the warm roasted tomatoes.
- → Are there any suggested additions?
Toasted pine nuts or croutons add crunch, while a crisp Sauvignon Blanc or light Italian rosé pairs beautifully as a beverage.