Tomato Flight with Burrata (Printable Version)

Trio of tomatoes with creamy burrata, basil, and mixed greens in a vibrant, flavorful combination.

# What You Need:

→ 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 - 7 oz fresh burrata cheese (approximately 2 balls)

→ Dressing

06 - 3 tbsp extra virgin olive oil
07 - 1 tbsp balsamic glaze or balsamic vinegar
08 - 1 tsp 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)

# Steps:

01 - Preheat oven to 400°F. Arrange whole cherry 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. Let cool slightly.
02 - In a small bowl, whisk remaining olive oil, balsamic glaze or vinegar, honey, minced garlic, salt, and pepper until combined.
03 - Place mixed salad greens evenly on a large serving platter or individual plates.
04 - Top greens with fresh halved tomatoes, roasted tomatoes, and sliced sun-dried tomatoes, distributing evenly.
05 - Tear burrata into pieces and nestle among the tomatoes and greens.
06 - Drizzle the prepared dressing evenly over the salad.
07 - Scatter torn fresh basil leaves over the top and sprinkle with flaky sea salt if desired. Serve immediately while roasted tomatoes remain slightly warm.

# Expert Pointers:

01 -
  • It looks impossibly elegant yet comes together in under 40 minutes, making it feel like you've done something magical without the stress.
  • Each bite is different—the sweetness of roasted tomatoes, the punch of sun-dried ones, and the fresh brightness of raw ones all play off each other.
  • Burrata has this creamy, almost luxurious quality that makes a simple salad feel like restaurant food.
02 -
  • Don't let those roasted tomatoes cool completely before serving—the salad is best when there's still a little warmth to them, creating this lovely contrast with the cold burrata.
  • Tear the basil by hand right before serving; chopped basil oxidizes and turns dark, which tastes different and looks less appealing.
  • If your burrata looks a little weepy or separated, that's normal—it's fresh and delicate by design, and those creamy parts are your reward.
03 -
  • If you're making this for a crowd, roast the tomatoes and make the dressing ahead, but assemble everything just before serving so the greens stay crisp and the burrata stays cold.
  • The temperature contrast—warm roasted tomatoes against cold burrata and greens—is non-negotiable; this is what makes the salad sing, so don't skip letting those roasted tomatoes get actually warm.
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