Pin it I discovered this salad on a sweltering August afternoon when my farmer's market haul included three different tomato varieties and I couldn't decide which to use. Instead of choosing, I threw caution aside and roasted one batch while slicing the others raw, then tossed in some sun-dried tomatoes I'd been saving. The result was so stunning—layers of sweet, tangy, and concentrated tomato flavors with creamy burrata melting into the warm roasted ones—that I've made it for nearly every summer gathering since.
A friend once asked why I'd bother roasting tomatoes when fresh ones were already perfect, and I handed her a warm roasted tomato to taste. The honeyed sweetness, the slightly caramelized edges—she got it immediately. That's the moment this salad stopped being just something I made and became something I could never serve without watching people's faces light up.
Ingredients
- Fresh cherry or grape tomatoes (halved): Raw tomatoes keep their bright acidity and delicate structure—they're your sharp counterpoint to everything else.
- Cherry or grape tomatoes (whole, for roasting): Heat concentrates their natural sugars until they're almost jammy; the slight char on the skin adds a subtle depth.
- Sun-dried tomatoes: These are the umami anchor—intense and a little funky in the best way, they tie the whole salad together.
- Mixed salad greens: Choose something with personality; peppery arugula or tender baby spinach both work beautifully as a vehicle for everything else.
- Fresh burrata cheese: The creamy center is essential to the magic here—it's what transforms this from a salad into something memorable.
- Extra virgin olive oil: The quality matters because it's doing real work in the dressing, not just hanging around.
- Balsamic glaze or vinegar: Glaze gives you sweetness without the thin, sharp bite of regular vinegar; either works if that's what you have.
- Honey: A small amount rounds out the dressing, making it taste less acidic and more harmonious.
- Garlic: One small clove, minced fine—you want a whisper of garlic, not a shout.
- Fresh basil: Torn, never cut with a knife, because bruising the leaves turns them dark and bitter.
Instructions
- Heat the oven and prepare the tomatoes:
- Set your oven to 400°F and spread your whole tomatoes on a baking sheet in a single layer. Drizzle them with olive oil and season generously with salt and pepper—this is where their sweetness will deepen into something almost caramelized. Pop them in for 12 to 15 minutes, until the skins just begin to blister and the tomatoes have collapsed slightly.
- Make the dressing while tomatoes roast:
- Whisk together your remaining olive oil, balsamic, honey, minced garlic, and a pinch of salt and pepper in a small bowl. Taste it and adjust—it should taste bright but balanced, not aggressively sharp or cloying.
- Build your salad foundation:
- Arrange your mixed greens on a large platter or divide them among individual plates. This is your canvas, so don't cram them in—give the greens room to breathe.
- Layer the tomatoes:
- Scatter your fresh halved tomatoes, the warm roasted ones, and the sliced sun-dried tomatoes across the greens in a way that feels generous and uneven. There should be pockets of color and texture everywhere.
- Add the burrata:
- Tear the burrata into large, irregular pieces and nestle them among the tomatoes and greens. Don't chop it—the rough edges make it look more rustic and inviting.
- Dress and finish:
- Drizzle the dressing over everything, scatter torn basil leaves across the top, and finish with a sprinkle of flaky sea salt if you have it. Serve immediately while the roasted tomatoes are still warm enough to soften the burrata's edges.
Pin it I made this salad for a dinner where I was trying a little too hard to impress, until I realized the food itself was doing all the work. Everyone slowed down mid-conversation to really taste it, and somewhere between the burrata and the basil, the evening stopped being about performance and became about presence. That's when I understood that the best meals are the ones that make you forget to be self-conscious.
Why This Salad Works Year-Round
Summer tomatoes are showstoppers, but roasting amplifies what even mediocre winter tomatoes have to offer—their natural sugars concentrate and deepen. The sun-dried tomatoes fill in when fresh ones are pale and mealy, and the burrata's richness makes the whole thing feel luxurious regardless of the season. I've made this in June with picture-perfect heirloom tomatoes and in January with greenhouse tomatoes, and the technique adapts beautifully to both.
The Magic of Temperature Contrast
One of the reasons this salad caught me off guard that first time was the warmth of the roasted tomatoes against cool greens and cold burrata. That temperature play creates sensory interest your palate actively registers—nothing here is uniform or predictable. The warmth also softens the burrata slightly, releasing its creaminess without melting it into oblivion.
Simple Additions That Make It Sing
Sometimes I'll add a handful of toasted pine nuts for crunch, or crisp up some torn bread in olive oil and garlic for substance. Other times I'll scatter a few capers across the top for a briny pop, or swap the basil for mint if I'm in a different mood. The foundation is so solid that it welcomes small variations without losing its identity.
- If you can't find burrata, fresh mozzarella di bufala or even creamy ricotta dolloped on top works in a pinch.
- Pair this with a crisp Sauvignon Blanc or light Italian rosé—the acidity in the wine mirrors the salad's brightness.
- Make the dressing up to a day ahead and store it in a jar; shake well before using.
Pin it This salad reminds me that sometimes the best food comes from a moment of indecision and a little kitchen improvisation. It's become my answer when someone asks what to make when you have just enough time but want it to feel special.
Recipe FAQs
- → What types of tomatoes are used in the tomato flight?
Fresh cherry or grape tomatoes, roasted whole tomatoes, and sun-dried tomatoes add varied textures and flavor layers to the dish.
- → How does roasting the tomatoes influence the salad?
Roasting intensifies the tomatoes’ natural sweetness and adds a subtle smoky flavor, enhancing the overall taste experience.
- → Can I use other cheeses instead of burrata?
Yes, fresh mozzarella di bufala or ricotta are good substitutes that complement the tomato flavors well.
- → What dressing ingredients balance the salad’s flavors?
A dressing made with extra virgin olive oil, balsamic glaze or vinegar, honey, and minced garlic offers a perfect blend of acidity, sweetness, and depth.
- → Are there any recommended additions for texture or garnish?
Toasted pine nuts or croutons add crunch, while fresh basil leaves bring aromatic freshness to each bite.
- → Is this dish suitable for gluten-free and vegetarian diets?
Yes, the salad is naturally gluten-free and vegetarian when using the specified ingredients.