Pin it I discovered the magic of a tomato flight the way most good kitchen ideas happen—by accident and desperation. It was late summer, my farmer's market haul overflowing with tomatoes in every stage of ripeness, and I had maybe thirty minutes before guests arrived. Instead of panicking, I roasted some, halved others raw, grabbed a handful of sun-dried ones from the pantry, and suddenly realized I'd created something that tasted like three different memories at once. That salad became the thing people still ask me to make.
My neighbor once leaned over my kitchen counter while I was assembling this, and without tasting it, she said, 'That looks like what summer should look like on a plate.' She was right. There's something about seeing three distinct preparations of the same ingredient that makes people pause and really look at what they're eating. That moment shifted how I think about simplicity in cooking.
Ingredients
- Fresh cherry or grape tomatoes, halved: These keep their bright, crisp edge and act as your flavor anchor—don't skip the good ones here.
- Cherry or grape tomatoes for roasting: The heat concentrates their sweetness into something almost jammy, creating textural contrast.
- Sun-dried tomatoes in oil, drained and sliced: Their concentrated umami adds depth and that chewy, intense flavor that wakes everything up.
- Mixed salad greens: Use a combination that includes peppery arugula if you can; it stands up to the tomato intensity without disappearing.
- Fresh burrata cheese: This is the creamy backbone—if it's cold from the fridge when you tear it over warm roasted tomatoes, the temperature contrast is part of the magic.
- Extra virgin olive oil: Quality matters here since there's nowhere to hide; use the good stuff you actually love the taste of.
- Balsamic glaze or vinegar: Glaze gives you thickness without extra work, but vinegar works if that's what you have.
- Honey: Just a touch softens the acidity and reminds you this is summer, not sharp.
- Garlic clove, minced: Raw garlic brings a whisper of sharpness that keeps the salad from feeling too sweet.
- Fresh basil leaves, torn: Tear them by hand right before serving—a knife bruises them and they oxidize faster.
- Flaky sea salt: The finishing touch that makes people notice you paid attention to details.
Instructions
- Roast the tomatoes:
- Heat your oven to 400°F and spread whole tomatoes on a baking sheet with a drizzle of olive oil, salt, and pepper. They'll blister and wrinkle slightly at the edges in about 12–15 minutes—that's when they're ready. The smell alone will tell you they're done, but let them cool just enough to handle.
- Whisk the dressing:
- While they roast, combine the remaining olive oil, balsamic, honey, minced garlic, salt, and pepper in a small bowl. Whisk it until it's emulsified and the honey dissolves—taste it and adjust the seasoning because this is your entire flavor foundation.
- Build your base:
- Spread the mixed greens across a large platter or onto individual plates, leaving room to work. This is where the salad lives, so don't be stingy with the greens.
- Layer the tomatoes:
- Scatter the fresh halved tomatoes, the still-warm roasted ones, and the sliced sun-dried tomatoes across the greens, distributing them so every bite gets all three varieties. This is the visual moment—take a breath and make it look like it matters.
- Add the burrata:
- Tear the burrata into rough, irregular pieces and nestle them among the tomatoes and greens where they'll catch a bit of warmth and start to soften. Don't shred it too fine—you want creamy pockets, not dust.
- Dress and finish:
- Drizzle the dressing over everything, scatter torn basil leaves across the top, and finish with a tiny sprinkle of flaky sea salt. Serve immediately while the roasted tomatoes are still slightly warm and the burrata hasn't fully set again.
Pin it The first time someone told me this salad made them taste individual tomatoes instead of just 'tomato flavor,' I realized how much I'd been sleepwalking through ingredient preparation. It reminded me that sometimes the best cooking isn't about adding more—it's about presenting what you already have with intention and honesty.
Why Three Tomato Textures Matter
Each preparation of tomato brings something different to the table. The fresh ones keep their snap and brightness, almost like a palate cleanser. The roasted ones become sweet and concentrated, almost candy-like in their intensity. And the sun-dried ones deliver this punch of umami and chew that grounds the whole thing and makes it feel more substantial than it actually is. Together, they tell the story of tomato in a way that a single preparation never could. It's not fancy—it's just paying attention to what each version does best.
The Burrata Moment
I spent years tearing burrata the wrong way, thinking precision mattered. Then someone showed me you're supposed to just break it apart with your hands—rough, imperfect, generous. The moment it hits the warm salad, it starts to blur at the edges, creating these creamy pockets that do more for the dish than any dressing ever could. It's a small thing, but it changed everything about how I approach this salad.
Making It Your Own
The beauty of this salad is that it's a framework, not a formula. You can play with what you have on hand and still land somewhere delicious. Maybe you add crispy croutons for texture, or pine nuts for a buttery crunch. Maybe you swap in mozzarella di bufala if burrata isn't available, or use fresh ricotta for a lighter touch. The core idea—showing off tomatoes in their different states—stays the same, but the details can bend to what's in your kitchen and what you're craving.
- Toast pine nuts in a dry pan for two minutes and scatter them over the top for unexpected crunch.
- If you want something heartier, tear in some focaccia or good crusty bread to soak up the dressing.
- A grind of black pepper right at the end, right as you're about to serve, costs nothing and changes everything.
Pin it This salad lives in that sweet spot where it looks like you made an effort but tastes like you did the opposite. That's the whole point. Serve it when you want people to feel welcome and seen, not exhausted by your cooking.
Recipe FAQs
- → What type of tomatoes are best for this dish?
Cherry or grape tomatoes work well, providing sweetness and texture, with a trio of fresh, roasted, and sun-dried varieties to add complexity.
- → Can I substitute burrata with another cheese?
Yes, fresh mozzarella di bufala or ricotta are excellent alternatives that maintain a creamy, mild flavor.
- → How do I roast the tomatoes properly?
Arrange whole tomatoes on a baking sheet, drizzle with olive oil, season lightly, and roast at 400°F for 12–15 minutes until blistered and tender.
- → What dressing flavors complement this dish?
A combination of extra virgin olive oil, balsamic glaze, honey, and minced garlic harmonizes with the tomatoes and cheese beautifully.
- → Are there any suggested garnishes to enhance texture?
Toasted pine nuts or croutons add a pleasant crunch, balancing the soft burrata and juicy tomatoes.