Save I discovered this salad on a late August afternoon when my farmer's market haul included three types of tomatoes and I suddenly felt challenged to use them all in one dish. The idea of a tomato flight came to me while arranging them on a plate—why choose when you could taste the subtle differences between a bright cherry tomato, a warm roasted one, and the concentrated sweetness of sun-dried? Adding burrata felt like the natural move, that creamy counterpoint that made the whole thing sing. It's become the salad I make when I want to feel like I'm cooking something special without actually breaking a sweat.
I made this for a dinner party once and watched my guests pause mid-conversation to really taste each bite. Someone asked what was different about it, and when I explained the three tomato situation, they got it immediately. That's when I knew this wasn't just another salad—it was something worth repeating.
Ingredients
- Fresh cherry or grape tomatoes: The halved ones stay bright and juicy, providing that crisp pop that anchors the salad.
- Cherry or grape tomatoes for roasting: These transform completely in the oven, their sugars concentrating into something almost jam-like and deeply sweet.
- Sun-dried tomatoes in oil: These bring an earthy, concentrated flavor that ties the three textures together—don't skip draining them well.
- Mixed salad greens: Arugula gives a pleasant peppery bite, but you can use whatever greens feel fresh and alive at your market.
- Fresh burrata cheese: This is the luxury component, and it's worth seeking out—the creamy center melts slightly when it touches the warm roasted tomatoes.
- Extra virgin olive oil: Use one you actually like tasting, because it's doing real work here in the dressing.
- Balsamic glaze or vinegar: A small amount adds sweet complexity without overwhelming the tomato flavors.
- Honey: Just a touch rounds out the dressing and balances the acidity.
- Garlic clove: Minced fine, it seasons the dressing without being aggressive.
- Fresh basil: Torn by hand just before serving, it lifts everything with its brightness.
- Flaky sea salt: This is optional but worth the small indulgence—it adds texture and makes you feel fancy.
Instructions
- Roast the tomatoes:
- Heat your oven to 400°F while you arrange the whole cherry tomatoes on a baking sheet in a single layer. Drizzle them with a tablespoon of olive oil, season generously with salt and pepper, and let them roast for about 12 to 15 minutes until their skins blister and they start to collapse slightly. They should smell amazing when they come out.
- Build your dressing:
- While the tomatoes roast, whisk together the remaining olive oil, balsamic glaze, honey, minced garlic, and a pinch of salt and pepper in a small bowl until it emulsifies slightly. Taste it and adjust—you want it balanced between tangy and sweet.
- Arrange your base:
- Spread the mixed greens across a large platter or divide them among individual plates, letting them fill out the space naturally.
- Layer the tomatoes:
- Once the roasted tomatoes have cooled just enough to handle, scatter them across the greens along with the fresh halved tomatoes and the sliced sun-dried ones. Distribute them evenly so every bite gets all three types.
- Add the burrata:
- Tear the burrata into rough pieces with your hands rather than cutting it, then tuck them gently among the greens and tomatoes where they'll catch some of the warm roasted heat.
- Finish and serve:
- Drizzle the dressing evenly over everything, scatter the torn basil leaves across the top, and add a pinch of flaky salt if you have it. Serve right away while the roasted tomatoes are still slightly warm.
Save There's a moment when you serve this salad and watch someone break into the burrata for the first time, and their face changes because they weren't expecting that creaminess to be so generous. That's the moment I love about cooking this dish.
Why Three Tomatoes Matter
It sounds like I'm overthinking it, but the three different tomato preparations are actually what makes this salad interesting rather than forgettable. The fresh ones remind you what ripe summer tomato tastes like, the roasted ones give you depth and almost a savory jam quality, and the sun-dried ones anchor everything with their concentrated umami. Together they tell a complete story about what tomatoes can become.
Burrata and the Warm Tomato Effect
I learned this by accident the first time I made this—if you add the burrata to the salad while the roasted tomatoes are still warm, the edges of the burrata will soften slightly and get creamy in a way that feels almost luxurious. Cold burrata on cold salad is fine, but warm plus cold creates something more interesting. It's a small detail that feels like a professional move.
How to Make This Your Own
The framework here is flexible if you need it to be. I've made versions with toasted pine nuts scattered on top for crunch, added crispy prosciutto shards for depth, and once swapped in some grilled peaches when tomatoes weren't at their peak. The dressing works for almost any salad greens, and you can adjust the balsamic to vinegar ratio based on how sweet you like things. Here are the changes I've loved making:
- Toast some pine nuts in a dry pan and scatter them over the top for a professional texture contrast.
- If you find yourself with leftover roasted tomatoes, they're excellent at room temperature tossed with pasta the next day.
- The dressing keeps in a jar for a few days, so you can make it ahead and just shake it before using.
Save This salad has become my go-to when I want to feel like I'm hosting something beautiful without spending hours in the kitchen. It's the kind of dish that feels generous and thoughtful, and somehow always makes people happy.
Recipe Questions
- → What types of tomatoes are used?
The dish combines fresh cherry or grape tomatoes, oven-roasted whole tomatoes, and sliced sun-dried tomatoes for varied texture and rich flavor.
- → Can I substitute the burrata cheese?
Yes, fresh mozzarella di bufala or ricotta can be used as a creamy alternative to burrata.
- → How is the dressing prepared?
The dressing is a blend of extra virgin olive oil, balsamic glaze or vinegar, honey, minced garlic, salt, and pepper, whisked until combined.
- → What is the purpose of roasting the tomatoes?
Roasting brings out a deeper, sweeter flavor and softens the tomatoes, adding warmth and complexity to the dish.
- → Are there suggested additions for texture?
Toasted pine nuts or croutons can be sprinkled on top to add a satisfying crunch.