Tomato Flight With Burrata (Printer-friendly)

Vibrant mix of fresh, roasted, sun-dried tomatoes with creamy burrata and basil for a flavorful light dish.

# What You'll 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 (7 ounces) fresh burrata cheese

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

# Directions:

01 - Preheat oven to 400°F. Arrange whole cherry 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 to make the dressing.
03 - Spread mixed salad greens evenly over a serving platter or individual plates.
04 - Distribute fresh halved tomatoes, roasted whole tomatoes, and sliced sun-dried tomatoes evenly over the greens.
05 - Tear burrata into pieces and nestle among the tomatoes and greens.
06 - Pour the prepared dressing over the salad evenly.
07 - Scatter torn basil leaves on top and optionally finish with flaky sea salt.
08 - Serve immediately while roasted tomatoes are still slightly warm.

# Expert Advice:

01 -
  • Three different tomato textures mean every bite surprises you—crisp, warm-tender, and intensely savory all at once.
  • The burrata melts just enough to coat the greens without needing any fancy technique.
  • It comes together faster than most appetizers but tastes like you've been cooking all afternoon.
02 -
  • Don't halve the fresh tomatoes until just before serving or they'll weep too much liquid and make the greens soggy.
  • The roasted tomatoes taste best when they're still slightly warm, so time your roasting so everything comes together at the same moment.
03 -
  • Buy your tomatoes at a farmers market if you can—they'll have so much more flavor than supermarket versions, and your whole salad will taste better for it.
  • Toast your own pine nuts in a dry pan for two minutes if you decide to add them; they taste infinitely better than the raw ones and cost less too.
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