Tomato Flight with Burrata (Print Version)

A vibrant mix of fresh, roasted, and sun-dried tomatoes with burrata and basil on crisp greens.

# 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 - 2 balls (about 7 oz) fresh burrata cheese

→ 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)

# How to Make It:

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 emulsified.
03 - Place mixed salad greens evenly on a large serving platter or individual plates.
04 - Distribute fresh halved tomatoes, roasted tomatoes, and sliced sun-dried tomatoes evenly over the greens.
05 - Tear burrata cheese into pieces and nestle them among the tomatoes and greens.
06 - Drizzle the salad uniformly with the prepared dressing.
07 - Scatter torn basil leaves atop the salad and add a sprinkle of flaky sea salt if desired. Serve immediately while roasted tomatoes are still warm.

# Additional Tips::

01 -
  • Three ways of eating tomato in one bite teaches you how the same ingredient transforms completely.
  • Burrata melts into the warm roasted tomatoes, creating pockets of creaminess without heaviness.
  • Comes together in under an hour, yet feels elegant enough to serve when people are coming over.
02 -
  • Don't dress the salad more than a few minutes before eating, or the greens will wilt under the weight of the tomatoes and liquid.
  • The roasted tomatoes need to cool slightly before assembly, but eating them when they're still warm is non-negotiable—that's where the magic lives.
03 -
  • Buy sun-dried tomatoes packed in oil, not the dry ones—they rehydrate faster and have better flavor integration with the fresh tomatoes.
  • Taste the dressing before it touches the salad; it should make you sit up slightly from the salt and acidity, because it will mellow once it coats the greens.
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