Save There's something about the first warm day of spring that makes you want to celebrate with something bright and alive on your plate. I discovered this salad quite by accident one afternoon when I had too many different kinds of tomatoes in my kitchen and couldn't decide which to use—so I used all of them. The combination of fresh, roasted, and sun-dried tomatoes created this unexpected harmony, each one bringing its own character to the plate. When I added the creamy burrata, it felt like the final piece of the puzzle. Now it's become my go-to when I want something that looks restaurant-worthy but requires almost no stress.
I made this for a dinner party last summer when I was trying to impress someone who claimed to be a "serious foodie." Halfway through plating, I realized I'd forgotten to make dessert, but when everyone tasted this salad, no one even asked about what came next. That's when I knew it had become something special—a dish that stands completely on its own.
Ingredients
- Fresh cherry or grape tomatoes: These give you a bright, raw snap that balances the warmer roasted ones—look for tomatoes that are actually ripe, not those mealy ones sitting in the supermarket for weeks.
- Cherry or grape tomatoes for roasting: Roasting concentrates their sweetness and adds a subtle char that brings depth to the whole salad.
- Sun-dried tomatoes in oil: They're intensely flavored and add a chewy texture that no other ingredient can replicate—worth seeking out the good ones.
- Mixed salad greens: Arugula brings a peppery bite, baby spinach adds smoothness, mesclun gives you variety—mix whatever feels right to you.
- Fresh burrata cheese: This creamy, dreamy cheese is what elevates this from a simple salad to something memorable; if you can find it at a good cheese counter, do it.
- Extra virgin olive oil: Don't skimp here—this is where quality matters because it's tasted directly in the dressing.
- Balsamic glaze or vinegar: The glaze is thicker and sweeter; the vinegar is sharper—choose based on your mood.
- Honey: Just enough to round out the acidity and add a whisper of sweetness.
- Garlic clove: Minced small so it distributes evenly and doesn't overpower anything.
- Fresh basil leaves: Tear them by hand right before serving so they stay bright green and fragrant.
Instructions
- Heat your oven and prepare the tomatoes:
- Set the oven to 400°F and arrange your whole cherry tomatoes on a baking sheet in a single layer. Drizzle with olive oil, season with salt and pepper, and let them roast for 12 to 15 minutes until their skins blister and they're tender inside—you'll know they're ready when the kitchen smells almost caramelized.
- Build your dressing:
- While the tomatoes roast, whisk together the remaining olive oil, balsamic, honey, and minced garlic in a small bowl until it smells balanced and tastes right to you. Taste it and adjust the salt and pepper—this dressing sets the tone for everything.
- Lay your foundation:
- Spread your mixed greens across a large platter or individual plates, giving them room to breathe so they don't get crushed under everything else.
- Arrange your tomato trio:
- Scatter the fresh halved tomatoes, warm roasted tomatoes, and sliced sun-dried tomatoes across the greens in a way that looks intentional but not fussy—you want people to see all three types in every bite.
- Add the burrata:
- Tear the burrata into generous pieces and nestle them among the tomatoes and greens, letting some of the creamy center show so it looks inviting.
- Dress and finish:
- Drizzle the dressing over everything, scatter torn basil leaves across the top, and add a sprinkle of flaky sea salt if you have it. Serve immediately while those roasted tomatoes are still warm.
Save There was a moment this summer when my neighbor stopped by just as I was finishing one of these salads. She took one bite and asked if I'd made it myself or bought it somewhere fancy—that's the highest compliment a home cook can get. It reminded me that sometimes the simplest combinations are the ones that feel most special.
Why This Salad Works
The magic here isn't in any single ingredient but in how they play together. The fresh tomatoes give you brightness and crunch, the roasted ones add warmth and sweetness, and the sun-dried tomatoes bring an earthy intensity that ties everything into one coherent thought. Burrata is the connector—creamy and luxurious without being heavy, it lets all the tomato flavors shine while adding its own richness. The basil bridges everything with its fragrant freshness, and the dressing brings just enough acid and salt to make you want another bite.
Making It Your Own
This salad is adaptable depending on what you have on hand and what mood you're in. If you can't find burrata, fresh mozzarella di bufala or even creamy ricotta will give you a similar effect. Some people I know add toasted pine nuts for crunch, while others swear by a handful of croutons or even crispy prosciutto if they want to make it less vegetarian. The beauty of this salad is that it gives you a framework to work within, not a rigid set of rules.
Serving and Storage
This salad is best served the moment it comes together, when the roasted tomatoes are still warm and the greens are at their crispest. If you need to make it ahead, roast the tomatoes and make the dressing in advance, but hold off on assembling everything until just before your guests arrive. You can store the components separately in the fridge for up to a day, though the fresh tomatoes and basil are best used the same day.
- Pairs beautifully with a crisp Sauvignon Blanc or a light Italian rosé if you're in the mood to celebrate.
- This works equally well as a side dish or light lunch when you want something nourishing but not heavy.
- If you're making it for a crowd, you can assemble it on a large shared platter instead of individual plates for a more relaxed feel.
Save This salad has become my answer to so many situations—when I want to impress without stress, when I want something that tastes like summer even in the off-season, when I want to use up an abundance of good tomatoes. It's turned into one of those recipes I come back to again and again, and every time I make it, someone asks for the recipe.