Tomato Flight Salad (Printable)

A colorful combination of fresh, roasted, and sun-dried tomatoes with creamy burrata and 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 packed in oil, drained and sliced

→ Greens & Cheese

04 - 4 cups mixed salad greens (arugula, baby spinach, or mesclun)
05 - 2 balls fresh burrata cheese (approx. 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 Guide:

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. Allow to cool slightly.
02 - In a small bowl, whisk together remaining 2 tablespoons olive oil, balsamic glaze or vinegar, honey, minced garlic, salt, and pepper until well combined.
03 - Place 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 into pieces and nestle among the tomatoes and greens.
06 - Drizzle the prepared dressing evenly over the salad.
07 - Scatter torn basil leaves on top and sprinkle with flaky sea salt if desired. Serve immediately while roasted tomatoes remain slightly warm.

# Expert Advice:

01 -
  • Three different tomato preparations in one dish means you get complexity without complexity—each type brings something the others can't.
  • Burrata's silky center is like a reward hidden in every bite, making even the simplest salad feel indulgent.
02 -
  • Don't dress the salad more than a few minutes before eating—the acid will wilt the delicate greens if they sit too long soaking in dressing.
  • The roasted tomatoes need to cool just slightly so they're still warm but won't make your burrata separate into sad puddles of cream and curds.
03 -
  • Taste the roasted tomatoes as they come out of the oven—that's your quality check; they should be soft and juicy, not dried out or bitter.
  • Tear basil by hand instead of cutting it with a knife; bruised basil oxidizes quickly and turns dark, losing both its looks and its fresh flavor.
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