Save There's something about a tomato that makes you feel like you're cooking in someone else's kitchen—a good kitchen, the kind where things just seem to work out. I was visiting a friend in Tuscany one September, and her neighbor casually mentioned that the real trick to a stunning tomato salad isn't choosing one tomato; it's learning to use them three different ways. That afternoon, while the late-summer heat pressed down on us, we roasted some cherry tomatoes until their skins cracked, tore into fresh burrata that was somehow still cool despite the warmth, and tossed it all with sun-dried tomatoes that tasted like summer bottled. That single salad changed how I thought about simplicity in cooking.
I made this for my sister's birthday dinner, and she sat at the table for an extra twenty minutes just picking at it with her fork, making happy sounds between bites. She claimed it was the burrata, but I think it was the fact that we could taste the basil, could see the char on those roasted tomatoes, could feel the crunch of flaky salt between our teeth. That's when I realized this salad isn't just a side dish—it's the whole point sometimes.
Ingredients
- Fresh cherry or grape tomatoes, halved: These stay bright and juicy, offering that clean snap of raw tomato against the heavier elements of the salad.
- Whole cherry or grape tomatoes for roasting: One cup goes into the oven where their natural sugars concentrate and their skin blisters into something almost candy-like.
- Sun-dried tomatoes in oil, drained and sliced: These are the deepest, most concentrated tomato flavor you can find—a half cup goes a long way, so don't skip draining them or they'll make everything oily.
- Mixed salad greens (arugula, baby spinach, or mesclun): Use four cups as your foundation, but honestly, whatever tender greens you have on hand will work just fine.
- Fresh burrata cheese, two balls: This is non-negotiable if you can find it—the way it oozes when warm is exactly what makes this salad sing.
- Extra virgin olive oil: Three tablespoons total, and please use the good stuff here because it's one of maybe four things in the whole salad.
- Balsamic glaze or vinegar: One tablespoon brings a gentle sweetness that ties the tomatoes together; glaze is less sharp if you're sensitive to vinegar.
- Honey: Just one teaspoon, but it's the secret that keeps the dressing from tasting too acidic or harsh.
- Fresh garlic clove, minced: One small clove—mince it fine so it distributes evenly and doesn't overpower the delicate tomato flavors.
- Salt and freshly ground black pepper: Taste as you go; sea salt is better here than table salt, and fresh pepper makes a visible and flavor difference.
- Fresh basil leaves, torn: A quarter cup scattered over the top at the very end; tearing instead of cutting keeps it from bruising and turning dark.
- Flaky sea salt, optional: Those last delicate flakes add a moment of crystalline brightness that somehow matters more than it should.
Instructions
- Get your oven ready and roast those tomatoes:
- Heat your oven to 400°F, scatter your whole cherry tomatoes on a baking sheet, drizzle them with one tablespoon of olive oil, season generously with salt and pepper, and let them roast for twelve to fifteen minutes until their skins blister and split. You'll know they're done when they smell intensely, almost uncomfortably, like tomato concentrate—pull them out and let them cool just enough to handle.
- Make the dressing while they cook:
- Whisk together the remaining two tablespoons of olive oil, the balsamic, honey, minced garlic, salt, and pepper in a small bowl, tasting as you go until it tastes bright but not sharp. This is a delicate dressing, so don't oversalt it now—you'll add more flaky salt at the end anyway.
- Build your base:
- Spread your greens across a large platter or onto individual plates, using your hands to create gentle height and air so they don't get compressed. This matters more than you'd think because those pockets of green will catch the dressing and the tomato juice.
- Arrange the tomatoes:
- Scatter your fresh halved tomatoes, the warm roasted ones (still slightly warm is perfect), and the sun-dried tomato slices across the greens, trying to distribute all three types fairly evenly. Don't be precious about it—this is supposed to look abundant and lived-in, not geometric.
- Add the burrata:
- Tear your burrata into generous pieces and nestle them among the tomatoes and greens, letting some of the creamy center show. The warmth of the roasted tomatoes will just barely soften the burrata, which is exactly what you want.
- Dress it right before serving:
- Drizzle the dressing over everything and scatter the torn basil leaves across the top, then finish with a small pinch of flaky sea salt. Serve immediately while those roasted tomatoes are still warm enough to matter.
Save I think about that afternoon in Tuscany almost every time I make this now, but what stays with me most is how my friend smiled when she tasted it—not because it was complicated or impressive, but because everything in the bowl tasted like itself. Tomato, basil, cheese, oil. That's it, and somehow it's everything.
Why Three Tomatoes Matter
One tomato would be boring, but three tomatoes in three different states tell a story: the fresh ones give you brightness and that watery juiciness that reminds you tomatoes are actually fruit. The roasted ones bring depth and a slight sweetness that makes your palate slow down. The sun-dried ones are the anchor, the thing that says yes, this is definitely a tomato salad, and they deserve respect. Together, they create texture and complexity that feels like you spent hours developing flavors, when really you just got clever about using the same ingredient three ways.
The Burrata Moment
Burrata is what happens when someone decided regular mozzarella wasn't luxurious enough and created a cheese that's creamy on the inside and stretchy on the outside. When you tear it into this warm salad, it doesn't melt exactly—it just softens and mingles with the tomato juices, becoming something between cheese and sauce. If you can't find burrata, the salad is still good, but it loses that moment of revelation when someone bites in and discovers the creamy center. It's worth hunting for if you can.
Dressing Philosophy
This dressing is intentionally light because tomatoes are already flavorful and juicy—you want to enhance, not drown. The honey is the trick that nobody talks about; it rounds the sharp edges of the vinegar and makes the whole thing taste more balanced and less acidic. The garlic is minced fine rather than pressed because pressed garlic can be aggressive, and we're going for sophistication here, not boldness.
- Taste your dressing before it goes on the salad and adjust the salt and pepper now, because you'll add more salt at the end with the flaky sea salt.
- If you prefer your dressing thinner, whisk in a teaspoon of water to loosen it, but resist the urge to make it creamy—this salad should taste fresh, not heavy.
- Make the dressing right before you serve so the garlic is at its brightest and most fresh-tasting.
Save This salad exists in that perfect space where it's simple enough to make any night and special enough to serve when it matters. It taught me that the best cooking doesn't require exotic ingredients or complicated techniques—just the courage to taste carefully, the patience to do one thing well, and the sense to let good ingredients speak for themselves.
Recipe Guide
- → What types of tomatoes can I use?
Use cherry or grape tomatoes for their sweet flavor and small size—halved for freshness, whole for roasting, and sun-dried for intensity.
- → How do I roast the tomatoes properly?
Place whole cherry tomatoes on a baking sheet, drizzle with olive oil, season with salt and pepper, then roast at 400°F for 12-15 minutes until tender and blistered.
- → Can I substitute burrata with other cheeses?
Yes, mozzarella di bufala or fresh ricotta are good alternatives that offer a creamy texture similar to burrata.
- → What is the best way to dress the salad?
Whisk together extra virgin olive oil, balsamic glaze or vinegar, honey, minced garlic, salt, and pepper for a balanced, flavorful dressing.
- → Are there any suggested additions for extra texture?
Toasted pine nuts or croutons can add a satisfying crunch when sprinkled over the salad.