Tomato Flight Salad Trio (Print Version)

Bright combination of three tomato types with creamy burrata, basil, and crisp greens.

# Components:

→ 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 ounces total)

→ Dressing

06 - 3 tablespoons extra virgin olive oil
07 - 1 tablespoon balsamic glaze or balsamic vinegar
08 - 1 teaspoon 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)

# Directions:

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. Let cool slightly.
02 - In a small bowl, whisk together remaining olive oil, balsamic glaze or vinegar, honey, minced garlic, salt, and pepper until well combined.
03 - Arrange mixed salad greens on a large serving platter or individual plates evenly.
04 - Distribute fresh halved tomatoes, roasted tomatoes, and sliced sun-dried tomatoes evenly over the greens.
05 - Tear burrata cheese into pieces and nestle among the tomatoes and greens.
06 - Drizzle the prepared dressing evenly over the salad.
07 - Scatter torn basil leaves over the top, add a sprinkle of flaky sea salt if desired, and serve immediately while roasted tomatoes remain slightly warm.

# Expert Advice:

01 -
  • Three different tomato textures in one bite keep things interesting, and honestly, it's kind of addictive.
  • The roasted tomatoes get jammy and intense while the fresh ones stay crisp, creating this beautiful contrast.
  • Burrata is the secret weapon that transforms a simple salad into something you'd order at a restaurant.
02 -
  • The roasted tomatoes will continue to release juice as they cool, so don't dress the salad too far in advance or it gets soggy.
  • If you can't find burrata, fresh mozzarella works in a pinch, but the burrata's creamy interior really is the magic ingredient here.
03 -
  • Choose tomatoes that smell fragrant at the stem end—that's your indicator they'll actually taste like something.
  • Don't wash the burrata until the very last moment before tearing it, and keep it at room temperature for just a few minutes before serving so it's at its creamiest.
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