Tomato Flight with Burrata (Printable)

Fresh, roasted, and sun-dried tomatoes combined with burrata, basil, and crisp greens for a colorful, light dish.

# What You'll 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 - 2 balls fresh burrata cheese (about 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)

# Directions:

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 together the 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 - Distribute 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 the prepared dressing uniformly over the salad components.
07 - Scatter torn basil leaves over the salad and optionally sprinkle flaky sea salt. Serve immediately while roasted tomatoes remain warm.

# Expert Tips:

01 -
  • Three tomato textures in one bite—fresh and bright, roasted and caramelized, concentrated and jammy—create a symphony instead of monotony.
  • Burrata's creamy center makes this feel indulgent without being heavy, perfect for a summer dinner that doesn't weigh you down.
  • The whole thing comes together in under 40 minutes, which means you can pull it off even on a weeknight without stress.
02 -
  • Don't skip roasting the tomatoes—that caramelization is what gives this salad depth and makes it feel more interesting than just a pile of raw vegetables.
  • Taste your dressing before it meets the greens; this is your only chance to adjust the balance without overcomplicating things.
  • The warm roasted tomatoes will gently soften the burrata's exterior slightly, which is exactly what you want—it's the moment when everything becomes one dish instead of separate ingredients on a plate.
03 -
  • Make the dressing first and let it sit while you prep—the flavors meld and become more harmonious by the time you drizzle it over.
  • Pat your roasted tomatoes gently with a paper towel after they cool slightly to remove excess moisture that might make the salad watery; this one small step changes everything.
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