Tomato Flight Salad (Printable)

Fresh, roasted, and sun-dried tomatoes paired with creamy burrata, basil, and crisp greens in a vibrant mix.

# What you 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 fresh burrata cheese (about 7 oz total)

→ 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)

# 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 - Whisk together remaining olive oil, balsamic glaze or vinegar, honey, minced garlic, salt, and pepper in a small bowl until combined.
03 - Arrange 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 into pieces and nestle among the tomatoes and greens.
06 - Drizzle prepared dressing over the entire salad evenly.
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.

# Helpful Hints:

01 -
  • Three totally different tomato personalities prove that one ingredient can be so much more than you thought.
  • It looks restaurant-worthy but honestly takes less time than deciding what to wear.
  • Burrata does the heavy lifting—creamy, luxurious, and it makes everything around it taste better.
02 -
  • Pat those roasted tomatoes dry before serving or they'll release too much juice and make the greens soggy within minutes—this small step changes everything.
  • Burrata is delicate and can break apart if you handle it roughly, but that's actually fine; irregular pieces create better texture contrasts than neat ones.
03 -
  • Toast a handful of pine nuts in a dry pan for two minutes and scatter them over the finished salad—the crunch against creamy burrata becomes addictive.
  • If burrata feels too precious or you can't find it, fresh mozzarella di bufala works, or even creamy goat cheese if that's what your market has.
Go back