Tomato Flight with Burrata (Printer-Friendly)

Fresh, roasted, and sun-dried tomato trio combined with creamy burrata and basil for a bright, tasty dish.

# 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 - 2 balls fresh burrata cheese (about 7 oz total)

→ 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 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 - In a small bowl, whisk together remaining olive oil, balsamic glaze or vinegar, honey, minced garlic, salt, and pepper until emulsified.
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 for creamy texture.
06 - Drizzle the prepared dressing evenly over the assembled ingredients.
07 - Scatter torn fresh basil leaves atop the salad and optionally sprinkle with flaky sea salt. Serve immediately while roasted tomatoes remain slightly warm.

# Expert Suggestions:

01 -
  • Three different tomato textures and flavors in one salad means you get complexity without fuss.
  • Burrata does most of the heavy lifting—it's creamy, luxurious, and needs almost nothing to shine.
  • The whole thing comes together in under 40 minutes, so it works for weeknight dinners or impressing people on short notice.
02 -
  • If your burrata is cold from the fridge, take it out 10 minutes before serving—cold cheese won't have that dreamy, creamy texture, and it won't play nicely with the warm tomatoes.
  • Sun-dried tomatoes can hide a lot of oil, so drain them well and pat them dry; a greasy salad feels heavy instead of bright.
  • Don't dress the salad until you're ready to serve it—wet greens wilt fast, and wilted greens feel sad.
03 -
  • If burrata isn't available, fresh mozzarella di bufala or even a dollop of fresh ricotta will get you most of the way there.
  • The dressing comes together faster if you whisk it in a bowl rather than shaking it in a jar—you have better control over the emulsion and can taste as you go.
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