Save I first made this salad for a summer dinner party when my neighbor brought over a basket of cherry tomatoes from her garden. The colors were so gorgeous that I could not bear to serve them all the same way. Roasting half the tomatoes while keeping others fresh and adding some sun-dried ones felt like the right tribute to such beautiful produce.
Last summer I served this on our patio while the sun was going down. My friend Sarah who claims to hate salads actually went back for seconds. The warm roasted tomatoes against the cool burrata made everyone pause between bites.
Ingredients
- Cherry tomatoes: Keep some fresh for pop and sweetness then roast others until they blister and concentrate their flavor
- Sun dried tomatoes: These add an intense chewy contrast that makes the salad feel substantial
- Mixed greens: Choose arugula for peppery bite or spinach for something milder
- Burrata: The creamy center is what ties everything together
- Balsamic glaze: Use glaze for sweetness or regular vinegar for more tang
- Fresh basil: Tear it by hand for a more rustic feel
Instructions
- Roast half the tomatoes:
- Heat your oven to 400°F and spread the whole cherry tomatoes on a baking sheet with a tablespoon of olive oil and some salt. Let them blister for 12 to 15 minutes until they soften and start to caramelize.
- Whisk the dressing:
- Combine the remaining olive oil with balsamic glaze honey garlic salt and pepper in a small bowl.
- Build the base:
- Spread the mixed greens across a large platter or individual plates.
- Layer the tomatoes:
- Arrange the fresh halved tomatoes roasted tomatoes and sliced sun-dried tomatoes over the greens so each bite gets all three kinds.
- Add the burrata:
- Tear the burrata into chunks and tuck them around the tomatoes letting the creamy center spill out a bit.
- Finish and serve:
- Drizzle the dressing over everything then scatter torn basil leaves and flaky sea salt on top. Serve right away while the roasted tomatoes are still warm.
Save This became my go to for impromptu gatherings because it looks impressive but requires almost no active cooking. People always ask for the recipe but honestly it is just letting good ingredients shine.
Choosing Your Tomatoes
I have learned that the sweetest cherry tomatoes are the ones that feel heavy for their size. If you can get them at a farmers market or pick them yourself do it. The difference in flavor is worth it.
Making It Your Own
Sometimes I add toasted pine nuts for crunch or a handful of olives for saltiness. Once I even put some grilled peaches on top and it was incredible. Trust your instincts.
Wine Pairing Wisdom
A crisp white wine cuts through the rich burrata perfectly. I love a Sauvignon Blanc or a light Italian rosé with this salad. Something bright and acidic works best.
- Chill your serving platter for 10 minutes before assembling
- Let the roasted tomatoes cool just slightly so they do not wilt the greens
- Always use your best olive oil here because you can really taste it
Save This salad reminds me that sometimes the simplest ingredients treated with a little care make the most memorable meals. Enjoy every bite.
Recipe FAQs
- → What types of tomatoes are used?
Fresh cherry or grape tomatoes are halved, whole tomatoes are roasted, and sun-dried tomatoes are sliced to create diverse textures and flavors.
- → How is the dressing prepared?
The dressing combines extra virgin olive oil, balsamic glaze or vinegar, honey, minced garlic, salt, and freshly ground black pepper, whisked together for a balanced, flavorful finish.
- → Can other cheeses be substituted for burrata?
Yes, fresh mozzarella di bufala or ricotta can be used as alternatives to maintain creaminess and mild flavor.
- → How should the roasted tomatoes be cooked?
Whole cherry or grape tomatoes are roasted at 400°F (200°C) for 12–15 minutes until tender and blistered, enhancing their natural sweetness.
- → Are there any suggested additions for extra texture?
Toasted pine nuts or croutons can be sprinkled on top for added crunch and complementary flavor.