Save to Pinterest There's a moment in late summer when you realize tomatoes have become too good to ignore. I was standing at the farmers market, overwhelmed by the choices, when a vendor suggested I try three preparations of the same fruit in one dish—fresh, roasted, and sun-dried. That afternoon, I built this salad, and it clicked immediately. The interplay of textures and intensities felt like discovering a secret the tomato had been keeping all along.
I made this the first time my partner brought home a block of burrata that cost more than I expected to spend. I was skeptical until that first forkful—the contrast between the creamy cheese and the acidic roasted tomatoes made me understand why it costs what it does. Now it's become one of those dishes I reach for when I want to feel like I'm eating something special without actually working that hard.
Ingredients
- Fresh cherry or grape tomatoes, halved: These stay bright and juicy, giving you the clean, immediate tomato flavor that anchors the whole salad.
- Whole cherry or grape tomatoes for roasting: Heat concentrates their sweetness and creates slight char on the outside, turning them into little flavor bombs.
- Sun-dried tomatoes in oil, sliced: Their concentrated, almost jammy intensity reminds you why tomatoes were worth preserving before refrigeration existed.
- Mixed salad greens: Arugula adds peppery bite, spinach brings earthiness, and mesclun keeps things delicate—choose based on what you like or what your market has.
- Fresh burrata cheese: The creamy, almost fluffy center makes this salad feel indulgent without being heavy.
- Extra virgin olive oil: Don't skip the quality here; it's tasting directly on the plate.
- Balsamic glaze or vinegar: The glaze coats better and tastes slightly sweeter; vinegar works if that's what you have, just use a bit less.
- Honey: A small amount rounds out the acidity and plays nicely with the tomatoes' natural sweetness.
- Garlic clove, minced: One small one is plenty—you want to taste it whisper through the dressing, not shout.
- Fresh basil leaves, torn: Tearing rather than cutting bruises them less and releases more fragrance at the last second.
- Flaky sea salt: The larger crystals give textural contrast and don't dissolve into everything immediately.
Instructions
- Roast the tomatoes for depth:
- Arrange whole tomatoes on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast at 400°F for 12–15 minutes until the skins blister and the interiors soften. You'll smell them before they're done—that's the moment to start checking. Let them cool for a few minutes so you don't burn your mouth, but serve them still slightly warm.
- Build the dressing while tomatoes cook:
- Whisk together the remaining olive oil, balsamic, honey, minced garlic, salt, and pepper in a small bowl. Taste it—you should feel the acid, the slight sweetness, and a whisper of garlic all at once. If it feels too sharp, add a touch more honey.
- Arrange the foundation:
- Spread mixed greens across a large platter or individual plates, creating an even bed. This isn't about filling the plate; it's about giving the tomatoes room to shine.
- Layer the tomato trio:
- Distribute the fresh halved tomatoes, roasted tomatoes, and sun-dried tomatoes across the greens. Scatter them so each bite will contain at least one of each version, creating that complete experience.
- Nestle the burrata:
- Tear the burrata into uneven pieces and tuck them among the tomatoes. The irregular shapes look more appealing and catch the dressing better than neat chunks.
- Dress and finish:
- Drizzle the dressing over everything, then scatter torn basil leaves and flaky sea salt over the top. Serve immediately while the roasted tomatoes still hold their warmth.
Save to Pinterest My favorite memory with this salad happened on a Tuesday evening when I wasn't planning to cook for anyone. A neighbor stopped by, and I found myself pulling out a platter, building this salad, and suddenly we were sitting outside eating something beautiful together. That's when it hit me—food like this, where each component is treated with care but nothing is fussy, creates moments without requiring them to be planned.
The Art of Texture Contrast
What makes this salad memorable isn't any single ingredient but how they collide on your fork. The soft burrata against the slightly caramelized roasted tomatoes, the crisp greens against the gentle chew of sun-dried tomatoes, the fresh brightness of basil against the dense earthiness of roasted heat. This layering of opposites is what keeps you wanting another bite instead of feeling satisfied after two.
Timing and Temperature
There's a narrow window where this salad is at its best. The roasted tomatoes should be warm but not hot, the greens cool and crisp, the dressing at room temperature so nothing clashes. If you make this ahead, keep the components separate and assemble only when you're ready to serve. It might seem like an extra step, but it's the difference between a salad that impresses and one that tastes like an afterthought.
Ways to Make It Yours
The structure is solid, but this salad welcomes small changes. Some nights I add a handful of toasted pine nuts for crunch, other times I toss in thin shavings of Parmigiano-Reggiano. I've stretched it into a heartier dish by adding white beans or creamy chickpeas. The beauty is that the tomato flight remains the starring point; everything else is just conversation.
- Swap the burrata for fresh mozzarella di bufala or ricotta if that's easier to find or budget for.
- Add toasted pine nuts, croutons, or even crispy chickpeas if you want more texture and substance.
- Pair with a crisp Sauvignon Blanc or light Italian rosé if you're serving it as a starter course.
Save to Pinterest This salad taught me that sometimes the best meals come from respecting simple, good ingredients instead of trying to improve them. It's the kind of dish that reminds you why you started cooking in the first place.
Common Recipe Questions
- → What type of tomatoes work best for this dish?
Using a mix of cherry or grape tomatoes in fresh, roasted, and sun-dried forms enhances texture and flavor depth in the dish.
- → Can I substitute burrata with other cheeses?
Yes, mozzarella di bufala or fresh ricotta make excellent alternatives if burrata is unavailable.
- → How should I roast the tomatoes?
Place whole cherry or grape tomatoes on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast at 400°F (200°C) for 12–15 minutes until tender and blistered.
- → What kind of greens complement this dish?
Mixed salad greens such as arugula, baby spinach, or mesclun provide a crisp, fresh base that balances the richness of the tomatoes and cheese.
- → How is the dressing prepared?
Whisk extra virgin olive oil with balsamic glaze or vinegar, honey, minced garlic, salt, and pepper for a balanced, flavorful dressing.
- → Any serving suggestions to enhance flavor?
Top with toasted pine nuts or croutons for crunch, and consider pairing with a crisp Sauvignon Blanc or light Italian rosé.