Save The first time I encountered this salad was at a tiny wine bar in Florence where the waiter insisted I order the 'flight of tomatoes'. I was skeptical—how different could tomatoes really be? Then he set down this gorgeous arrangement of fresh, roasted, and sun-dried tomatoes beside a cloud of burrata and my whole perspective shifted. Now whenever summer tomatoes hit their peak, I recreate that moment in my own kitchen.
Last summer I served this at a dinner party where my friend Sarah actually stopped conversation mid-sentence after her first bite. The roasted tomatoes had caramelized just enough, the burrata was oozing into the greens, and that balsamic honey dressing tied everything together perfectly. Everyone asked for the recipe, and honestly I felt a little guilty admitting how simple it was.
Ingredients
- Cherry or grape tomatoes: I like using two cups total—one cup halved fresh for their bright pop, one cup whole for roasting into concentrated little flavor bombs
- Sun-dried tomatoes: Half a cup drained and sliced adds this incredible chewy depth and umami richness that fresh tomatoes just can not provide
- Mixed salad greens: Four cups of whatever looks freshest at the market—arugula brings pepper, spinach adds tenderness, mesclun offers variety
- Fresh burrata: Two balls about 200 grams total, and yes splurging on the good stuff matters because that creamy interior is what makes this salad sing
- Extra virgin olive oil: Three tablespoons because tomatoes and olive oil are basically best friends and need each other to shine
- Balsamic glaze or vinegar: One tablespoon provides the perfect acid to cut through the rich burrata
- Honey: Just one teaspoon balances the acidity and helps the dressing cling to every leaf
- Garlic clove: One small clove minced gives the dressing a subtle backbone without overpowering the delicate tomatoes
- Fresh basil: A quarter cup torn not cut because tearing releases the oils more gently and looks prettier too
Instructions
- Get your roasted tomatoes going:
- Preheat that oven to 400°F and arrange one cup of whole cherry tomatoes on a baking sheet. Drizzle with a tablespoon of olive oil, season with salt and pepper, and roast for 12 to 15 minutes until they are blistered and tender. Let them cool slightly while you prep everything else.
- Whisk together the dressing:
- In a small bowl combine the remaining olive oil, balsamic glaze or vinegar, honey, minced garlic, and salt and pepper. Whisk until it emulsifies into this gorgeous glossy dressing that will coat every leaf perfectly.
- Build your foundation:
- Arrange those four cups of mixed greens on a large serving platter or individual plates. Think of it as creating a canvas for all the beautiful components coming next.
- Layer on the tomato trio:
- Scatter the fresh halved tomatoes, roasted tomatoes, and sliced sun-dried tomatoes over the greens. Distribute them evenly so every bite gets all three tomato experiences.
- Add the creamy element:
- Tear the burrata into generous pieces and nestle them among the tomatoes and greens. Do not be shy about letting those creamy centers spill out—that is the best part.
- Finish with flair:
- Drizzle the dressing over everything, then scatter torn basil leaves on top. Add a pinch of flaky sea salt if you want that extra crunch and pop of salitness.
Save This salad became my go-to for those nights when I want something that feels special but does not require hours of prep. There is something about the combination of warm roasted tomatoes and cool creamy burrata that makes even a Tuesday dinner feel like an occasion.
The Perfect Tomato Balance
The magic here is really in using tomatoes three ways. Fresh ones give you that bright pop of juiciness, roasting concentrates their natural sugars into something almost candy-like, and sun-dried bring this chewy intense flavor that anchors the whole dish.
Choosing Your Burrata
I have learned the hard way that not all burrata is created equal. Look for balls that feel heavy for their size with no liquid sloshing around inside the container, and use them within a day or two of opening for the best texture.
Wine Pairing Magic
A crisp Sauvignon Blanc cuts through the creaminess while echoing the herbal notes in the basil and greens. Something with a bit of acid and minerality lets those tomatoes shine instead of competing with them.
- Chill your serving platter for 20 minutes beforehand to keep everything fresh longer
- Toast some pine nuts or crusty bread to scoop up any leftover burrata and dressing
- Have extra basil on hand because guests always want more
Save Every time I make this I am reminded that the simplest dishes, done with care and quality ingredients, are often the most memorable ones.
Recipe FAQs
- → What types of tomatoes are used in the dish?
The dish includes fresh halved cherry or grape tomatoes, roasted whole tomatoes, and sun-dried tomatoes sliced and drained.
- → How are the roasted tomatoes prepared?
Whole cherry or grape tomatoes are drizzled with olive oil, seasoned with salt and pepper, then roasted at 400°F (200°C) for 12–15 minutes until blistered and tender.
- → What kind of cheese complements the tomatoes?
Fresh burrata cheese is torn into pieces and nestled among the tomatoes and greens, offering a creamy texture and mild flavor.
- → How is the dressing made?
The dressing combines extra virgin olive oil, balsamic glaze or vinegar, honey, minced garlic, salt, and freshly ground black pepper, whisked until smooth.
- → Can this dish be adapted for different dietary needs?
Yes, it's naturally gluten-free and vegetarian. Burrata can be substituted with mozzarella di bufala or fresh ricotta if preferred.
- → What garnish enhances the flavor?
Fresh torn basil leaves scattered on top add fragrant herbal notes, and a sprinkle of flaky sea salt can boost flavors further.