Tomato Flight Salad (Printable)

A fresh ensemble of tomatoes, creamy burrata, basil, and greens drizzled with a tangy dressing.

# What You’ll Need:

→ Tomatoes

01 - 1 cup halved cherry or grape tomatoes (fresh)
02 - 1 cup whole cherry or grape tomatoes (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 (approximately 7 ounces total)

→ 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 torn fresh basil leaves
12 - Flaky sea salt (optional)

# How To Make It:

01 - Preheat the 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. Allow to cool slightly.
02 - In a small bowl, whisk together the remaining 2 tablespoons olive oil, balsamic glaze or vinegar, honey, minced garlic, salt, and pepper until combined.
03 - Spread mixed salad greens evenly on a large serving platter or divide among individual plates.
04 - Distribute fresh halved tomatoes, roasted tomatoes, and sliced sun-dried tomatoes evenly over the greens.
05 - Tear burrata cheese into bite-sized pieces and nestle among the tomatoes and greens.
06 - Drizzle the prepared dressing evenly over the salad components.
07 - Scatter torn fresh basil leaves on top and add a sprinkle of flaky sea salt if desired. Serve immediately while roasted tomatoes are still slightly warm.

# Expert Advice:

01 -
  • Three different tomato preparations means every bite surprises you—no two mouthfuls taste quite the same.
  • The burrata melts just slightly into the warm roasted tomatoes, creating a sauce you didn't know you needed.
  • It comes together in under 40 minutes but looks like you spent the afternoon cooking.
02 -
  • Don't dress the salad more than 5 minutes before serving, or the greens will wilt and the delicate burrata will weep into the dressing—timing is everything.
  • If burrata isn't available where you live, fresh mozzarella di bufala or even creamy ricotta will give you that cool, soft textural contrast you're after.
03 -
  • Let roasted tomatoes cool on the baking sheet for exactly 5 minutes—this lets them firm up slightly while still holding onto their warmth, which is crucial for the texture.
  • If your sun-dried tomatoes taste too acidic or metallic, drain and rinse them quickly, then let them sit in a bit of fresh olive oil for a few minutes before using.
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