Pin It There was this afternoon when my neighbor dropped off a basket of heirloom tomatoes from her garden—all different shapes, some still warm from the sun. I stood at my kitchen counter staring at them, thinking about the dozens of ways I could use them, when it hit me: why choose just one way? That's when the idea for this salad was born. Three different tomato preparations in a single bowl felt like the perfect way to celebrate them, each one bringing its own flavor and texture to the party. The result was something that tasted like late summer on a plate.
I served this to friends one evening when I wasn't sure if I had anything impressive enough for dinner, and someone asked for the recipe before they'd even finished eating. That moment—when people want to recreate something you've made—that's when you know you've landed on something special.
Ingredients
- Fresh cherry or grape tomatoes (1 cup, halved): These stay bright and crisp, giving you that clean tomato taste that reminds you why tomatoes are worth eating.
- Tomatoes for roasting (1 cup whole): Roasting concentrates their sweetness and gives them these blistered, almost caramelized edges—this is where the magic happens.
- Sun-dried tomatoes in oil (1/2 cup, drained and sliced): These are intense little flavor bombs; a little goes a long way, and they add a chewy texture that contrasts beautifully with everything else.
- Mixed salad greens (4 cups): Arugula, spinach, or mesclun all work—choose whatever feels fresh and peppery to you.
- Fresh burrata cheese (2 balls, about 200 g): This is the splurge ingredient, and honestly worth every penny; it's creamy in a way regular mozzarella just isn't.
- Extra virgin olive oil (3 tbsp): Use good oil here because it's not just a binder—it's a flavor player.
- Balsamic glaze or vinegar (1 tbsp): The glaze is thicker and sweeter; the vinegar is brighter; either works depending on your mood.
- Honey (1 tsp): This is the secret ingredient that nobody notices but everyone tastes—it rounds out the dressing and makes the flavors feel complete.
- Garlic (1 small clove, minced): Fresh garlic, minced small, so you get little flecks throughout rather than big chunks.
- Salt and pepper: Taste as you go; good seasoning is the difference between a nice salad and one that makes you close your eyes a little.
- Fresh basil (1/4 cup, torn): Tear it by hand rather than chopping so it bruises less and stays more fragrant.
- Flaky sea salt (optional): A finishing touch that adds texture and reminds you this is a special occasion salad.
Instructions
- Get Your Oven Hot and Tomatoes Roasting:
- Preheat to 400°F and spread whole tomatoes on a baking sheet with a tablespoon of olive oil, salt, and pepper. They'll need 12 to 15 minutes until their skins start to blister and crack—you want them warm and slightly caramelized but still holding their shape. The smell that fills your kitchen during this time is honestly worth the wait alone.
- Whisk Together Your Dressing:
- While those tomatoes are roasting, combine the remaining olive oil, balsamic, honey, minced garlic, salt, and pepper in a small bowl. Whisk until it comes together into something that tastes bright and balanced—take a little taste on your finger if you need to adjust anything.
- Build Your Foundation:
- Spread your greens across a large serving platter or divide them among individual plates. The greens are your canvas here, so don't be shy about the amount.
- Layer Your Tomatoes:
- Distribute the fresh halved tomatoes, the warm roasted ones, and the sun-dried tomatoes across the greens, trying to spread them around so every bite gets a combination of all three.
- Add the Burrata:
- Tear the burrata into pieces—it should fall apart naturally—and nestle the pieces among the tomatoes and greens. It doesn't need to be perfectly placed; those creamy pockets are what people are coming for.
- Dress and Finish:
- Drizzle the dressing over everything, then scatter the torn basil leaves across the top. Add a pinch of flaky sea salt if you have it.
- Serve Immediately:
- Eat this while the roasted tomatoes are still slightly warm and the burrata is cool and creamy—that temperature contrast is part of what makes this sing.
Pin It I made this for my mother on a day when she wasn't feeling well, and she sat on the patio in the afternoon light eating it slowly, saying nothing much, just looking at the plate like she was solving something. Later she said it was exactly what she needed. Food can do that sometimes.
When to Serve This
This salad works as a light lunch, an elegant starter before something heavier, or a main course when you want something that feels complete but refreshing. It's perfect in late summer when tomatoes are at their best, but honestly, with good roasted and sun-dried tomatoes, you can make this work any time of year.
How to Make It Your Own
If you can't find burrata, mozzarella di bufala or even fresh ricotta work beautifully—they give you that creamy element without the same luxury price tag. Toasted pine nuts add crunch if you want it, or a few croutons if you're feeling less precious about things. If you have access to good aged balsamic vinegar instead of glaze, use it; if you only have regular vinegar, add a touch more honey to balance the acidity.
Pairing and Wine Notes
This salad drinks beautifully with crisp Sauvignon Blanc, where the herbaceous notes echo the basil and the acidity cuts through the richness of the burrata. A light Italian rosé is equally lovely if you want something with a little more body but the same refreshing spirit. If you're not drinking wine, a sparkling water with lemon works too, or even a cold herbal tea.
- The key to dressing this salad is to add just enough dressing so everything glistens but nothing sits in a puddle.
- Keep your good olive oil for drizzling at the table if you have a guest who might want more richness.
- This salad doesn't keep well once dressed, so assemble it right before you eat.
Pin It This salad taught me that the best dishes aren't always the most complicated ones. Sometimes they're just about choosing good ingredients and treating them with respect. Make it when you want to feel like you've done something beautiful.
Recipe Questions & Answers
- → How do you roast the tomatoes for best flavor?
Roast whole cherry or grape tomatoes at 400°F for 12–15 minutes until blistered and tender to deepen their sweetness and texture.
- → Can I substitute burrata with another cheese?
Mozzarella di bufala or fresh ricotta are excellent options that maintain a creamy texture and mild flavor.
- → What dressing complements the tomato flavors?
A mix of extra virgin olive oil, balsamic glaze or vinegar, honey, and minced garlic balances acidity and sweetness perfectly.
- → How should the salad be served for best taste?
Serve immediately while roasted tomatoes remain slightly warm to enjoy the contrast with fresh ingredients.
- → Are there optional additions to enhance texture?
Toasted pine nuts or croutons add crunch and complement the creamy and tender components well.