Save There's something almost magical about the moment when three versions of the same ingredient come together on one plate. I was testing salad ideas one summer afternoon when I lined up a fresh tomato, a roasted tomato, and a sun-dried tomato side by side, and realized they each told a completely different story—different sweetness, different texture, different intensity. That's when the idea clicked: why choose one when you could celebrate all three? Burrata melting into the warmth of the roasted tomatoes, basil catching the light, and suddenly it felt like summer distilled into a single bowl.
I made this for my neighbor last September when she brought over a basket of tomatoes from her garden. The moment I tore that burrata and it pooled into the warm roasted tomatoes, she leaned over the counter and just smiled—no words needed. That's when I knew this salad was the real thing, the kind of dish that makes people pause mid-bite.
Ingredients
- Cherry or grape tomatoes (fresh, halved): These are sweet and snappy raw, providing brightness and crunch that balances everything else on the plate.
- Cherry or grape tomatoes (whole, for roasting): Roasting concentrates their sugars and gives them a blistered, almost candy-like intensity that becomes the emotional center of the salad.
- Sun-dried tomatoes in oil: These bring umami depth and chewiness—a little goes a long way, so don't skip draining them well or your salad gets greasy.
- Mixed salad greens: Choose a mix you actually enjoy eating raw; arugula adds peppery notes, spinach brings earthiness, and mesclun gives you a little of everything.
- Fresh burrata cheese: This is non-negotiable—it's soft, creamy, and when it hits the warm roasted tomatoes, it becomes something transcendent. Room temperature is key.
- Extra virgin olive oil: Don't use cheap stuff here; you taste every bit of it, and good oil makes this salad sing.
- Balsamic glaze or vinegar: The glaze is thicker and sweeter; vinegar is sharper—pick based on your mood and what you have on hand.
- Honey: Just a teaspoon rounds out the dressing and plays nicely with the acidity of the vinegar.
- Garlic clove: One small one, minced finely, so it doesn't overpower—you want a whisper of garlic, not a shout.
- Fresh basil leaves: Tear them by hand right before serving; a knife bruises basil and turns it dark and bitter.
- Flaky sea salt: This is optional but worth it; it catches the light and reminds people there's salt in their food instead of sneaking it in.
Instructions
- Roast the tomatoes first:
- Heat your oven to 400°F and spread whole cherry tomatoes on a baking sheet with a tablespoon of olive oil, salt, and pepper. They'll bubble and blister in about 12 to 15 minutes—you're looking for collapsed skins and caramelized edges. Let them cool just enough to touch.
- Whisk together the dressing:
- In a small bowl, combine the remaining olive oil, balsamic, honey, minced garlic, salt, and pepper. Taste it—the dressing should feel balanced between bright and rich, with no single flavor shouting over the others.
- Build the base:
- Spread your mixed greens across a platter or divide them among plates. This is your canvas.
- Layer the tomatoes:
- Scatter the fresh halved tomatoes, the still-warm roasted tomatoes, and the sun-dried tomatoes across the greens, spreading them out so every bite gets all three.
- Tear and scatter the burrata:
- Pull the burrata into irregular pieces and nestle them among the tomatoes and greens—they should look a little scattered and natural, not too neat.
- Dress it generously:
- Drizzle the dressing over everything, making sure to hit all the layers. Don't be shy.
- Finish and serve:
- Tear basil leaves by hand and scatter them over the top, add a pinch of flaky salt if you like, and bring it to the table right away—the roasted tomatoes should still be slightly warm, and the burrata should be at its creamiest.
Save I served this once at a dinner party where everyone was skeptical about burrata—until they tasted it. The quiet that fell over the table said everything. Since then, I've made it dozens of times, and it never fails to feel special, even when it's just for one person on a random Thursday.
Why Three Tomatoes Work Better Than One
The magic here is textural and emotional. Fresh tomatoes are crisp and bright, almost like eating summer itself. Roasted tomatoes are sweet and soft, coaxing out flavors you didn't know were hiding. Sun-dried tomatoes are concentrated and chewy, like a tomato that's been to culinary school and come back with ambition. Together, they tell a more complete story than any single tomato could, and when you eat them all in one spoonful with burrata and basil, something clicks in your brain that makes you want another bite immediately.
Building Flavor Layers
This salad works because nothing drowns anything else out. The greens provide a quiet foundation, the three tomatoes each contribute their own flavor note, the burrata adds creaminess without competing, and the dressing ties everything together without being heavy. I've learned that the best salads aren't about quantity—they're about balance and breathing room. Every element here has something to say, and they all take turns saying it.
Wine, Timing, and Other Pleasures
Serve this with a glass of crisp white wine—Sauvignon Blanc or a light rosé—and you've got something that feels restaurant-quality but took you 35 minutes on a weeknight. The salad is technically vegetarian and gluten-free as written, though always double-check your sun-dried tomatoes for hidden gluten if that matters to you. If you want to add crunch, toasted pine nuts work beautifully, or scatter some herbed croutons through it if you're feeling less minimal.
- Make sure the burrata is room temperature for that perfect creamy texture.
- Tear basil by hand, never with a knife, or it bruises and darkens.
- Serve immediately so the roasted tomatoes are still warm and the greens haven't started to wilt.
Save This is one of those salads that reminds you why summer exists. Serve it warm, serve it cold, serve it whenever you need to feel like you're doing something a little bit special in the kitchen.
Cooking Questions & Answers
- → What types of tomatoes work best for this dish?
Cherry or grape tomatoes are ideal as they roast well and provide a sweet, tangy contrast to sun-dried tomatoes, enhancing the dish's flavor layers.
- → Can Burrata be substituted with another cheese?
Yes, fresh mozzarella di bufala or ricotta make excellent alternatives, offering similar creaminess and mild flavor profiles.
- → How should I roast the tomatoes for best results?
Roast whole cherry or grape tomatoes at 400°F (200°C) for 12–15 minutes until blistered and tender, bringing out their natural sweetness and depth.
- → What dressing complements the tomato flight salad?
A simple dressing combining extra virgin olive oil, balsamic glaze or vinegar, honey, minced garlic, salt, and pepper balances acidity and sweetness perfectly.
- → Are there suggested garnishes to enhance texture?
Toasted pine nuts or crunchy croutons add a delightful crunch that pairs well with the soft burrata and tender tomatoes.