Tomato Flight with Burrata (Printer View)

A colorful blend of tomatoes, burrata, basil, and fresh greens dressed with olive oil and balsamic.

# 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 (about 7 oz total) fresh burrata cheese

→ Dressing

06 - 3 tbsp extra virgin olive oil
07 - 1 tbsp balsamic glaze or balsamic vinegar
08 - 1 tsp 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)

# Method:

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 create the dressing.
03 - Arrange mixed salad greens on a large serving platter or individual plates.
04 - Distribute fresh halved tomatoes, roasted tomatoes, and sliced sun-dried tomatoes evenly over the greens.
05 - Tear the burrata into pieces and nestle them among tomatoes and greens.
06 - Drizzle the prepared dressing evenly over the salad.
07 - Scatter torn basil leaves on top, add a sprinkle of flaky sea salt if desired, and serve immediately while roasted tomatoes remain slightly warm.

# Expert Advice:

01 -
  • Three textures of tomatoes create layers of flavor that somehow taste like a whole meal even though it's just vegetables and cheese.
  • Burrata melts into the warm roasted tomatoes, creating its own creamy sauce without any cream at all.
  • This comes together faster than ordering takeout, yet feels elegant enough to serve when people you actually like are coming over.
02 -
  • The roasted tomatoes must cool slightly but not completely—they should still be warm when you eat them, or the whole thing loses its magic.
  • Don't dress this more than five minutes before serving or the greens will wilt, and the whole bright feeling of the salad disappears.
  • If you can't find burrata, fresh mozzarella di bufala is a better substitute than regular mozzarella because it has that creamy, almost liquid center.
03 -
  • Toast some pine nuts or make quick croutons if you want a textural contrast, but honestly, the roasted tomatoes provide enough variety that it's not necessary.
  • Serve this salad with a crisp Sauvignon Blanc or a light Italian rosé, and notice how the wine finds echoes of tomato and basil in your mouth.
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