Pin It The first time I saw this salad at a small bistro in Rome, I almost ordered something else because it seemed too simple. Then I watched the server arrange three kinds of tomatoes like little jewels around cream-colored clouds of burrata, and I knew I had to try it. One bite and I understood—those roasted tomatoes brought out sweetness I never knew tomatoes could have, while the sun-dried ones added this incredible chewy depth. I went back the next day and ordered it again, this time asking exactly how they made it.
Last summer I made this for my in-laws who swear they don't like fancy salads. My father-in-law actually paused mid-conversation, looked down at his plate, and said 'What IS this' in the best possible way. They ended up requesting it at every gathering afterward, and now it's become our go-to when we want to impress without spending hours in the kitchen.
Ingredients
- Cherry or grape tomatoes (fresh and halved): These provide bright, juicy pops and a raw freshness that balances the cooked elements
- Cherry or grape tomatoes (whole for roasting): Roasting concentrates their natural sugars and adds a tender, blistered texture
- Sun-dried tomatoes in oil: These bring umami richness and chewy contrast—look for ones packed in good olive oil
- Mixed salad greens: Arugula adds peppery bite, spinach offers tenderness, mesclun gives you both
- Fresh burrata cheese: The creamy interior is what makes this salad luxurious—let it come to room temperature while you prep
- Extra virgin olive oil: Use your best one here since it's not being cooked and its flavor really shines
- Balsamic glaze or vinegar: Glaze adds slight sweetness and body, vinegar gives brighter acidity
- Honey: Just enough to balance the acidity and bring out the tomatoes natural sweetness
- Fresh garlic clove: One small clove is plenty—it should whisper, not shout
- Fresh basil leaves: Tear them by hand for a more rustic look and better flavor distribution
- Flaky sea salt: The final crunch that elevates every other ingredient
Instructions
- Roast half the tomatoes:
- Preheat your oven to 400°F and spread those whole cherry tomatoes on a baking sheet with a tablespoon of olive oil and some seasoning. Let them roast for 12 to 15 minutes until they're blistered and starting to collapse—that's when they're perfect.
- Whisk the dressing:
- While the tomatoes roast, combine the remaining olive oil, balsamic glaze, honey, minced garlic, salt, and pepper in a small bowl. Whisk until it emulsifies slightly and taste it—adjust the honey or vinegar until it's perfectly balanced.
- Build the base:
- Spread your mixed greens across a large platter or individual plates, making sure there's plenty of surface area for all those beautiful tomatoes.
- Arrange the tomatoes:
- Scatter the fresh halved tomatoes, roasted tomatoes, and sliced sun-dried tomatoes across the greens so every section gets all three kinds.
- Add the burrata:
- Tear the burrata into rustic pieces and nestle them throughout the salad—don't be too precious about it, the messy pieces are the best ones.
- Finish it:
- Drizzle the dressing evenly over everything, scatter torn basil leaves on top, and add that final sprinkle of flaky sea salt. Serve right away while those roasted tomatoes are still warm.
Pin It This salad has become my answer to those nights when we have friends over and I want to serve something that feels generous without being heavy. There's something about the way everyone reaches for the same piece of burrata or comments on how they never thought about roasting cherry tomatoes that makes the table feel alive.
Make It Your Own
Sometimes I add toasted pine nuts for crunch or swap in fresh ricotta when burrata feels like too much. In summer, I'll throw in handfuls of fresh herb blossoms from the garden—thyme, chive, or basil flowers make it look even more stunning and add subtle floral notes.
Wine Pairing
A crisp Sauvignon Blanc cuts through the creaminess while echoing the herbal notes in the greens and basil. If you prefer red, a light Italian rosé or even a chilled Beaujolais works beautifully—anything too heavy will overpower the delicate tomatoes.
Serving Suggestions
This works as a stunning first course or a light main with good crusty bread to soak up all those juices. I've also served it alongside grilled fish or作为 part of a larger Italian spread with antipasti.
- Use the absolute best olive oil you can afford—it makes up half the flavor
- Don't skip the flaky sea salt at the end, it's what ties everything together
- Let guests drizzle their own extra dressing if they prefer it heavily dressed
Pin It Some dishes are just happy on a plate, and this is one of them. Hope it brings as much joy to your table as it has to mine.
Recipe FAQs
- → Can I prepare the tomatoes ahead of time?
Yes, roasting the whole tomatoes can be done in advance and stored refrigerated for up to a day. Add fresh and sun-dried tomatoes just before serving for best texture.
- → What cheese can be used instead of burrata?
Mozzarella di bufala or fresh ricotta are excellent substitutes that maintain a creamy texture and mild flavor.
- → How can I enhance the salad’s crunch?
Adding toasted pine nuts or croutons provides a pleasant crunchy contrast to the soft burrata and tomatoes.
- → Is the dressing suitable for all dietary preferences?
The dressing is made with olive oil, balsamic, honey, and garlic. For strict vegans, honey can be replaced with maple syrup or omitted.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or a light Italian rosé complements the fresh and vibrant flavors without overpowering them.