Pin There's something about the first warm day of spring that makes you want to throw open the kitchen windows and abandon heavy cooking altogether. That's when I discovered this tomato flight salad—not from a recipe book, but from standing in my local market, completely overwhelmed by the sudden explosion of tomatoes in every color and form. Fresh ones bursting with juice, roasted ones that smelled like concentrated summer, and those jewel-like sun-dried tomatoes that had been waiting patiently in oil. I bought all three without a plan, brought them home, and realized I'd created something that felt both simple and somehow celebratory.
I made this for my sister's birthday dinner last June, and it was one of those meals where people put their forks down mid-bite just to say how good it tastes. She'd been stressed about hosting, and I wanted something that felt special but wouldn't keep me sweating in the kitchen while everyone else was laughing on the patio. This salad proved that the most impressive dishes are often the ones where you let quality ingredients do the talking.
Ingredients
- Fresh cherry or grape tomatoes (halved): These stay bright and juicy, adding a pop of acidity that keeps the whole salad from feeling heavy—look for ones that smell strongly of tomato when you bring them home.
- Whole cherry or grape tomatoes (for roasting): Roasting concentrates their sweetness into little flavor bombs that burst when you bite them, which is basically edible magic.
- Sun-dried tomatoes in oil: These are the deep, umami-rich anchor of the salad, so don't skip them or use the overly chewy ones—quality matters here.
- Mixed salad greens: A blend keeps things interesting; I prefer arugula for its peppery edge, but use whatever feels fresh and crisp in your market.
- Fresh burrata cheese: This is the star player, creamy and delicate, so buy it as close to serving time as possible and let it sit at room temperature for 10 minutes before plating.
- Extra virgin olive oil: You can taste the difference here, so treat yourself to a good bottle—this is where it matters.
- Balsamic glaze or vinegar: The glaze is thicker and sweeter if you want less tang; vinegar gives you more control.
- Honey: Just a touch to balance the acidity and bring all the flavors together in harmony.
- Garlic clove (minced): Raw garlic in the dressing is sharp and alive—mince it fine so it disappears into the oil.
- Fresh basil: Tear it by hand rather than chopping; it bruises less and tastes cleaner.
- Flaky sea salt: The finishing touch that makes people ask what you did differently—use the good stuff here.
Instructions
- Get the oven ready and start roasting:
- Heat your oven to 400°F and scatter whole tomatoes on a baking sheet, tossing them with olive oil, salt, and pepper. They should roast for 12–15 minutes until their skins split and blister—you'll know they're done when your kitchen smells like concentrated summer.
- Make a dressing that sings:
- While the tomatoes roast, whisk together the remaining olive oil, balsamic, honey, minced garlic, salt, and pepper in a small bowl until everything is emulsified and glossy. Taste it and adjust—it should make your eyes close a little when you taste it straight from the whisk.
- Build your foundation:
- Spread mixed greens across a large platter or divide among plates, letting them sprawl naturally without packing them down.
- Layer the tomato trilogy:
- Scatter the fresh halved tomatoes across the greens, then add the still-warm roasted ones with their blistered skins, then tuck in the sun-dried tomatoes so all three types are visible and distributed evenly.
- Introduce the star:
- Tear the burrata into irregular pieces and nestle them among the tomatoes, letting some of the creamy interior show. Don't be precious about placement—imperfection looks more inviting.
- Dress with intention:
- Drizzle the dressing over everything, using just enough so the greens glisten without pooling at the bottom of the plate.
- Finish with flourish:
- Scatter torn basil over the top and add a sprinkle of flaky sea salt if you have it, then serve immediately while those roasted tomatoes are still radiating warmth.
Pin There was a moment at that dinner party when my sister's four-year-old declared the roasted tomatoes "the best thing ever" and everyone agreed with her. That's when I knew this salad had moved beyond being just a dish—it became a shared moment, the kind of meal that makes people want to linger at the table.
Why This Salad Works
The genius of a tomato flight is in the contrast—temperature, texture, intensity, all on one plate. Fresh tomatoes are bright and clean, roasted ones are concentrated and almost jammy, and sun-dried ones are deep and funky in the best way. Together, they make each other taste better, which is honestly the whole point of any good dish. The burrata doesn't compete; it soothes, offering a cool, creamy counterpoint to the acidic fruit. When you're plating, think about rhythm—you're not trying to hide anything, just making sure every element gets noticed.
Variations That Work
I've made this salad a hundred different ways because it's forgiving and flexible. Some nights I'll add toasted pine nuts for crunch, other times crispy croutons if I want something more substantial. You could toss in some peppery arugula, add a handful of fresh mozzarella pearls alongside the burrata, or drizzle with a bit of aged balsamic reduction if you're feeling fancy. The beauty is that the core three tomatoes are flexible enough to accommodate whatever's calling to you that day.
Pairing and Serving
This salad sits happily as a starter, a light lunch, or even a dinner course on its own. It pairs beautifully with crisp white wines—Sauvignon Blanc is my go-to, or a light Italian rosé if you want something a little fruitier. If you're planning ahead, you can prep everything except the dressing and assembly up to 4 hours ahead, which is the kind of advance work that makes weeknight entertaining actually enjoyable.
- Serve the salad on a chilled plate for maximum impact—cold plates make every element taste fresher.
- If you're cooking for a crowd, assemble individual plates rather than one big platter so the burrata stays centered and photogenic.
- Always serve immediately, while the roasted tomatoes still have a hint of warmth underneath.
Pin This is the kind of salad that reminds you why people get excited about cooking in the first place. It's uncomplicated, honest, and somehow more than the sum of its parts.
Recipe Q&A
- → What types of tomatoes are used in this dish?
It features a trio of tomatoes: fresh halved cherry or grape tomatoes, whole cherry or grape tomatoes roasted until tender, and sliced sun-dried tomatoes for a concentrated flavor.
- → How is the burrata incorporated?
The burrata cheese is torn into pieces and nestled among the tomatoes and greens, adding a creamy, rich texture to each bite.
- → What dressing complements the salad?
A dressing made from extra virgin olive oil, balsamic glaze or vinegar, honey, minced garlic, salt, and pepper is whisked together and drizzled over the assembled salad for a balanced tangy and sweet flavor.
- → Can this salad be modified for crunch?
Yes, toasted pine nuts or croutons can be added on top to introduce a satisfying crunchy texture.
- → What herbs enhance the dish?
Fresh basil leaves are torn and scattered over the top, infusing the salad with a fragrant, aromatic note.
- → Are there any suggested pairings?
This vibrant salad pairs beautifully with a crisp Sauvignon Blanc or a light Italian rosé to complement its fresh and tangy flavors.