Tomato Flight Salad (Printable Version)

A vibrant mix of fresh, roasted, and sun-dried tomatoes paired with creamy burrata and crisp greens.

# Ingredient List:

→ 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 (approximately 7 oz 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)

# Step-by-Step Instructions:

01 - Preheat the oven to 400°F. Arrange the 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. Allow to cool slightly.
02 - Whisk together the remaining olive oil, balsamic glaze or vinegar, honey, minced garlic, salt, and pepper in a small bowl.
03 - Spread the mixed salad greens evenly on a large serving platter or individual plates.
04 - Distribute the fresh halved tomatoes, roasted tomatoes, and sliced sun-dried tomatoes evenly over the greens.
05 - Tear the burrata into pieces and nestle it among the tomatoes and salad greens.
06 - Drizzle the salad with the prepared dressing.
07 - Scatter torn basil leaves over the top and add a sprinkle of flaky sea salt if desired. Serve immediately while the roasted tomatoes are still slightly warm.

# Expert Advice:

01 -
  • Three different tomato textures and flavors in one bowl means you get that surprising contrast with every forkful.
  • Burrata melts into warm roasted tomatoes like it was made for exactly this moment.
  • The whole thing comes together in under 40 minutes, making it perfect for when you want something that feels restaurant-worthy but doesn't demand hours in the kitchen.
02 -
  • Don't make this more than 10 or 15 minutes before you eat it, or the greens will start to wilt from the warm tomatoes and the dressing's weight—timing is everything with salad.
  • If burrata isn't available in your area, fresh mozzarella di bufala or even creamy ricotta works, but they won't have that same liquid, luscious center, so know you're making a different dish.
03 -
  • Taste your roasted tomatoes before they go on the plate—if they're not sweet enough, they weren't roasted long enough or your tomatoes weren't very good to start with, and that's worth knowing for next time.
  • Make the dressing with a light hand on the garlic; one small clove minced fine is usually perfect, but every clove is different, so start with less and taste as you go.
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