Tomato Flight with Burrata (Printable)

Fresh, roasted, and sun-dried tomatoes paired with burrata and greens, accented by a honey-balsamic dressing.

# Components:

→ Tomatoes

01 - 1 cup cherry or grape tomatoes, halved (fresh)
02 - 1 cup cherry or grape tomatoes, whole (for roasting)
03 - 1/2 cup sun-dried tomatoes in oil, drained and sliced

→ Greens & Cheese

04 - 4 cups mixed salad greens (arugula, baby spinach, or mesclun)
05 - 2 balls fresh burrata cheese (approximately 7 ounces total)

→ Dressing

06 - 3 tablespoons extra virgin olive oil
07 - 1 tablespoon balsamic glaze or balsamic vinegar
08 - 1 teaspoon honey
09 - 1 small garlic clove, minced
10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - 1/4 cup fresh basil leaves, torn
12 - Flaky sea salt (optional)

# Method:

01 - Preheat oven to 400°F. Arrange whole cherry or grape tomatoes on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and roast for 12 to 15 minutes until blistered and tender. Allow to cool slightly.
02 - Whisk together remaining 2 tablespoons olive oil, balsamic glaze or vinegar, honey, minced garlic, salt, and pepper in a small bowl until combined.
03 - Spread mixed salad greens evenly on a large serving platter or individual plates.
04 - Layer fresh halved tomatoes, roasted tomatoes, and sliced sun-dried tomatoes evenly over the greens.
05 - Tear burrata into pieces and nestle among the tomatoes and greens.
06 - Drizzle prepared dressing evenly over the assembled salad.
07 - Scatter torn basil leaves over the top and sprinkle with flaky sea salt if desired. Serve immediately while the roasted tomatoes remain slightly warm.

# Expert Advice:

01 -
  • Three textures and temperatures of tomato keep every bite interesting instead of predictable.
  • Burrata is forgiving and actually tastes better when torn by hand rather than perfectly sliced.
  • The whole thing comes together in under 40 minutes without ever feeling rushed.
02 -
  • Roasting tomatoes at high heat concentrates flavor instead of drying them out—too low and too long and they become mealy.
  • Warm roasted tomatoes will soften burrata slightly, and that interaction is exactly what makes this salad work, so don't shy away from the heat transfer.
03 -
  • Let roasted tomatoes cool just slightly before building the salad—they'll stay warm enough to matter but cool enough not to wilt the greens into submission.
  • Tear basil only moments before serving so the leaves stay green and fragrant instead of bruising into dark patches.
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