Pin It There's something magical about a salad that doesn't feel like rabbit food. Years ago, I was caught between wanting something light but refusing to sacrifice flavor, so I started experimenting with tomatoes in different forms on the same plate. That first time I roasted cherry tomatoes until their skins blistered and burst, then tossed them with fresh ones and sun-dried versions, I realized I'd stumbled onto something—layers of tomato intensity that made people actually excited about eating salad. The creamy burrata melting into the warm roasted ones sealed the deal.
I made this for a dinner party on the hottest evening of the year, and my friend Sarah—who usually picks the croutons out of her salad—actually asked for seconds. She sat there with burrata on her chin, eyes closed, eating it like it was the only thing she'd been craving all summer. That's when I knew this wasn't just a recipe; it was a conversation starter.
Ingredients
- Fresh cherry or grape tomatoes, halved: These keep their bright, juicy punch and remind you why tomatoes deserve center stage on a plate.
- Cherry or grape tomatoes for roasting: When you blast these little things in a hot oven, their flavors concentrate and intensify into something almost candy-like.
- Sun-dried tomatoes: The chewy, concentrated bombs that add umami depth and a silky texture against the crispness of everything else.
- Mixed salad greens: Use arugula if you want peppery attitude, spinach for sweetness, or mesclun for a balanced mix—whatever's freshest at your market.
- Fresh burrata cheese: This creamy, almost liquid center is non-negotiable; it's what makes this salad feel indulgent rather than virtuous.
- Extra virgin olive oil: Good quality here actually matters because it's one of just a few components, so it deserves to shine.
- Balsamic glaze or vinegar: Glaze is thicker and sweeter, vinegar is more sharp—choose based on your mood and what's in your pantry.
- Honey: Just a teaspoon balances the acidity and makes everything feel cohesive.
- Garlic clove, minced: Raw garlic in the dressing adds a whisper of sharpness that wakes up your palate.
- Fresh basil: Tear it by hand just before serving so the oils stay alive and the leaves don't bruise.
- Flaky sea salt: The finishing touch that catches light and adds texture—a small detail that feels luxurious.
Instructions
- Roast the tomatoes until they burst:
- Preheat your oven to 400°F and scatter whole cherry tomatoes on a baking sheet with a drizzle of olive oil, salt, and pepper. Watch them sizzle and blister for 12–15 minutes until their skins split and they smell like concentrated summer. This is where the magic starts—those roasted tomatoes are warm, soft, and intensely sweet.
- Whisk together the dressing:
- In a small bowl, combine the remaining olive oil, balsamic glaze or vinegar, honey, minced garlic, salt, and pepper with a whisk until it's emulsified and smooth. Taste it straight from the whisk—it should make your eyes light up, tart and slightly sweet with a hint of garlic warmth.
- Build your greens base:
- Spread your mixed greens across a large platter or individual plates, letting them catch the light and create an inviting backdrop for everything else.
- Layer the tomato trio:
- Scatter the halved fresh tomatoes, roasted tomatoes (still slightly warm if you're lucky with timing), and sliced sun-dried tomatoes across the greens, distributing them so every bite gets all three versions.
- Nestle in the burrata:
- Tear the burrata into pieces and settle them among the tomatoes and greens like you're placing treasure, so that the creamy center mingles with everything as people eat.
- Dress and finish:
- Drizzle the dressing over everything, then scatter torn basil leaves across the top and add a pinch of flaky sea salt if you have it. Serve immediately while the roasted tomatoes are still warm enough to partially melt the burrata.
Pin It My neighbor once asked what made this salad different from the ones she made at home, and I realized it wasn't any secret ingredient—it was just that I treated each element with respect and didn't let them all blur together. That's when cooking clicked for me in a new way.
Why Tomatoes Deserve This Treatment
Tomatoes are one of those ingredients that reveal exactly how much attention you paid in the kitchen. Using them three different ways on the same plate isn't showing off; it's showing respect for their complexity. Fresh tomatoes give you brightness and water-forward juice, roasted ones become concentrated and almost jammy, and sun-dried ones deliver savory depth—together they tell the full story of what a tomato can be. Once I understood this, I stopped making boring tomato salads entirely.
The Burrata Factor
Burrata is fundamentally different from regular mozzarella because of that creamy, almost liquid center waiting to spill out when you tear into it. It's not just cheese; it's a textural experience that transforms a salad from simple to luxurious without any actual extra effort on your part. The moment warm roasted tomatoes meet cool, creamy burrata, you understand why this combination has become classic.
Timing and Temperature Play
The secret to this salad working is the contrast between warm roasted tomatoes and cool greens and cold burrata, creating little pockets of temperature variation that keep your mouth interested. If everything is the same temperature, it becomes background noise; if elements are slightly different, each bite feels intentional and alive. Don't let the roasted tomatoes cool completely, and don't skip pulling the burrata from the fridge a few minutes before serving—those small choices compound into the difference between a good salad and a memorable one.
- Roast your tomatoes timed so they're still warm when you dress the salad.
- Keep burrata at room temperature for 10 minutes before tearing so it's creamy but still shaped.
- Dress the salad right before serving to keep the greens crisp and not wilted.
Pin It This salad taught me that sometimes the best dishes aren't about complicated technique—they're about understanding your ingredients well enough to let them speak. Serve it while the roasted tomatoes are still warm and watch people slow down to actually taste what's on their plate.
Recipe FAQs
- → What tomatoes are best for this salad?
Using cherry or grape tomatoes allows for a mix of fresh, roasted, and sun-dried textures that complement each other well.
- → How should the tomatoes be roasted?
Arrange whole cherry or grape tomatoes on a baking sheet, drizzle with olive oil, season with salt and pepper, then roast at 400°F for 12–15 minutes until blistered.
- → Can burrata be substituted?
Yes, fresh mozzarella di bufala or ricotta work well as alternatives if burrata is unavailable.
- → What dressing pairs well with these ingredients?
A simple dressing made from extra virgin olive oil, balsamic glaze, honey, and minced garlic enhances the tomato flavors without overpowering them.
- → Are there any suggested garnishes?
Fresh torn basil leaves add fragrance and color. Optional flaky sea salt can be sprinkled on top for extra texture.