Tomato Flight vibrant salad (Print Version)

Fresh, roasted, and sun-dried tomatoes combined with burrata, basil, and mixed greens for a flavorful dish.

# What You'll 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 in oil, drained and sliced

→ Greens & Cheese

04 - 4 cups mixed salad greens (arugula, baby spinach, or mesclun)
05 - 7 oz fresh burrata cheese (approximately 2 balls)

→ Dressing

06 - 3 tbsp extra virgin olive oil
07 - 1 tbsp balsamic glaze or balsamic vinegar
08 - 1 tsp 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. Let cool slightly.
02 - In a small bowl, whisk together remaining olive oil, balsamic glaze or vinegar, honey, minced garlic, salt, and pepper until fully combined.
03 - Arrange mixed salad greens evenly on a large serving platter or individual plates.
04 - Top greens with fresh halved tomatoes, roasted tomatoes, and sliced sun-dried tomatoes, distributing all varieties evenly.
05 - Tear burrata into pieces and nestle among the tomatoes and greens for creamy texture.
06 - Drizzle the prepared dressing evenly over the entire salad.
07 - Scatter torn fresh basil leaves over the top and optionally add a sprinkle of flaky sea salt. Serve immediately while roasted tomatoes remain slightly warm.

# Top Tips:

01 -
  • The triad of tomato preparations creates layers of flavor that make every bite interesting
  • It comes together in under 40 minutes but looks like something from a restaurant menu
  • The warm roasted tomatoes against cool burrata is a temperature contrast that makes the salad feel special
02 -
  • The burrata texture changes dramatically if it's ice cold, so let it sit out for 20 minutes before you tear it
  • Roasted tomatoes can be made ahead and served at room temperature, but they're best slightly warm
  • The dressing should be whisked right before pouring—honey tends to separate if it sits too long
03 -
  • If your sun-dried tomatoes look dry, soak them in warm water for 10 minutes before slicing
  • The dressing works double duty as a marinade for grilled vegetables or chicken
  • Leftover roasted tomatoes are incredible on toast the next morning with a soft egg
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