Pin it Last summer my neighbor brought over a basket of tomatoes from her garden and I didnt want to do anything too fussy with them. I started roasting some while keeping others fresh and the combination was so good I started building a whole salad around that idea. Now its the first thing I make when tomatoes are at their best.
I made this for a dinner party once and forgot to buy the pine nuts I planned to top it with. Turned out nobody missed them at all because the burrata and those roasted tomatoes carried the show. Sometimes the simplest version really is the best one.
Ingredients
- Cherry or grape tomatoes: Having both fresh and roasted gives you that brilliant contrast between pop in your mouth bright and slow sweet warmth
- Sun dried tomatoes: These bring this intense chewy savory punch that makes every other ingredient taste more like itself
- Mixed salad greens: Arugula adds peppery bite spinach keeps it tender mesclun gives you little surprises in every forkful
- Fresh burrata: The creamy center spills into the dressing and creates this incredible rich sauce that coats everything
- Extra virgin olive oil: Use the good stuff here because it really carries the flavor of the entire dish
- Balsamic glaze: That sweet acid balance cuts through the cream cheese and roasted sweetness
- Honey: Just enough to mellow the balsamic and bring out the natural sugars in the tomatoes
- Fresh basil: Tear it by hand dont cut it so the oils release and you get those gorgeous big pieces
Instructions
- Roast half the tomatoes:
- Crank your oven to 400°F and spread those whole cherry tomatoes on a baking sheet. Drizzle with olive oil sprinkle with salt and pepper and let them go for 12 to 15 minutes until theyre blistered and starting to collapse. The kitchen will smell amazing.
- Whisk the dressing:
- In a small bowl combine the rest of the olive oil balsamic glaze honey garlic and some salt and pepper. Whisk it until it thickens slightly and tastes bright and sweet.
- Build the base:
- Spread your mixed greens over a big platter or individual plates. Think of this as your canvas.
- Arrange the tomatoes:
- Scatter the fresh halved tomatoes roasted tomatoes and sun dried tomatoes all over the greens. You want every bite to have a little bit of each kind.
- Add the burrata:
- Tear the burrata into chunks and tuck it in among the tomatoes. Let it be messy and generous.
- Dress it up:
- Drizzle that dressing all over the salad. Some will hit the burrata some will hit the greens let it land where it wants.
- Finish with basil:
- Scatter torn basil leaves over everything and add flaky sea salt if you have it. Serve right away while those roasted tomatoes are still a little warm.
Pin it My aunt visited from Italy last fall and I made this for lunch. She took one bite looked at me and said this is how we eat in summer when nobody wants to cook but everyone wants to eat well. That might be the best review Ive ever gotten.
Make It Your Own
Sometimes I swap in fresh mozzarella pearls or crumbled goat cheese when burrata feels too indulgent. Both work but they change the vibe a little mozzarella makes it lighter goat cheese adds tang. If you want protein grilled shrimp or pan seared chicken would be beautiful here too.
Drink Pairings
A crisp Sauvignon Blanc cuts through the cream and plays nice with the tomatoes. Or try a light Italian rosé if you want something with a bit more fruit. Even a simple sparkling water with lemon works if youre not drinking.
Serving Suggestions
This wants to be the star so serve it as a first course or a light lunch with good bread. Toast a baguette and brush it with olive oil maybe rub with a cut garlic clove. Perfect for sopping up that burrata cream and dressing.
- Keep the components separate until the last minute for the best texture
- Room temperature burrata melts better than cold straight from the fridge
- Extra roasted tomatoes are never a bad thing make a double batch
Pin it Theres something about that mix of warm roasted tomatoes cool burrata and fresh greens that feels like eating outside even when youre not. Hope this finds its way into your rotation.
Recipe FAQ
- → What types of tomatoes work best for the tomato flight?
Cherry or grape tomatoes are ideal for this dish, as their size makes them perfect for halving and roasting, and they offer a sweet, juicy flavor that complements the burrata and basil.
- → How should the tomatoes be roasted?
Roast whole cherry or grape tomatoes at 400°F (200°C) for 12–15 minutes until blistered and tender. Drizzle them with olive oil and season with salt and pepper before roasting to enhance the flavor.
- → Can I substitute burrata with other cheeses?
Mozzarella di bufala or fresh ricotta can be used as alternatives, providing a similar creamy texture and mild flavor that balances the tomatoes and greens.
- → What kind of dressing is used in this dish?
The dressing combines extra virgin olive oil, balsamic glaze or vinegar, honey, and minced garlic, offering a sweet and tangy complement to the tomatoes and burrata.
- → Are there any suggested garnishes to enhance the dish?
Fresh torn basil leaves scatter the top for aroma and flavor, and flaky sea salt can be added to elevate the taste. Optional toasted pine nuts or croutons add extra crunch.