Tomato Flight with Burrata (Printable version)

Fresh, roasted, and sun-dried tomatoes combined with creamy burrata and basil over crisp greens.

# 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 to follow:

01 - Preheat oven to 400°F. Place 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 2 tablespoons olive oil, balsamic glaze or vinegar, honey, minced garlic, salt, and pepper until combined.
03 - Arrange mixed salad greens evenly on a large serving platter or individual plates.
04 - Top the greens with fresh halved tomatoes, roasted tomatoes, and sliced sun-dried tomatoes, distributing each evenly.
05 - Tear the burrata into pieces and nestle them among the tomatoes and greens.
06 - Drizzle the salad with the prepared dressing ensuring even coverage.
07 - Scatter fresh torn basil leaves over the salad and optionally sprinkle with flaky sea salt. Serve immediately while roasted tomatoes remain slightly warm.

# Expert tips:

01 -
  • Three textures and temperatures of tomato in one bite—it's like tasting the whole season.
  • Burrata melts slightly from the warm roasted tomatoes, creating its own sauce without any fuss.
  • Comes together faster than you'd expect for something that feels restaurant-worthy.
02 -
  • Don't dress the salad too far in advance or the greens will wilt—this is best served within minutes of assembly.
  • The temperature contrast between warm roasted tomatoes and cold burrata is intentional and essential; it's what makes this salad sing instead of just being a pile of tomatoes.
03 -
  • Use tomatoes at different ripeness levels—underripe ones stay crisp, fully ripe ones contribute sweetness, and overripe ones are perfect for roasting because they've already started giving up their juice.
  • If your basil is going to sit for more than a few minutes before serving, keep it separate and add it at the very last second; there's nothing sadder than oxidized basil on an otherwise perfect salad.
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