Save to Pinterest Last summer my neighbor brought over an armful of tomatoes from her garden and said make something beautiful. I stood there staring at this rainbow of heirlooms and cherry varieties until the idea hit me to celebrate tomatoes in three different forms on one plate. The first time I served this at a dinner party my usually quiet friend actually stopped mid conversation and said this is what summer tastes like.
I made this for my sisters birthday in August and she asked if we could just skip the main course and eat another bowl of this salad instead. We sat on the back deck as the sun went down dipping pieces of torn burrata into the balsamic dressing and pretending we were at a restaurant in Tuscany.
Ingredients
- Cherry or grape tomatoes: Having both fresh and roasted versions gives you two completely different flavor profiles the fresh ones pop with sweetness while roasting concentrates their natural sugars
- Sun dried tomatoes: These add an intense chewy element that bridges the gap between the fresh and roasted tomatoes
- Burrata cheese: The creamy interior is what makes this salad luxurious tearing it instead of slicing creates more surface area for the dressing to cling to
- Mixed greens: Arugula adds peppery notes while spinach keeps it mild choose what you love or use a combination
- Balsamic glaze: The slight thickness and sweetness of a glaze coats everything better than plain vinegar
Instructions
- Roast half the tomatoes:
- Spread the whole cherry tomatoes on a baking sheet drizzle with a tablespoon of olive oil and season with salt and pepper then roast at 400°F until they blister and soften about 12 to 15 minutes.
- Whisk the dressing:
- Combine the remaining olive oil balsamic glaze honey garlic salt and pepper in a small bowl whisking until emulsified.
- Build the base:
- Arrange your chosen greens across a large platter or individual plates creating a bed for all the tomatoes.
- Add all three tomato preparations:
- Scatter the fresh halved tomatoes the still slightly warm roasted tomatoes and the sliced sun dried tomatoes evenly over the greens.
- Nestle in the burrata:
- Tear the burrata into generous chunks and tuck them among the tomatoes so every bite gets some of that creamy center.
- Finish with flair:
- Drizzle the dressing all over tear the basil leaves and scatter them on top then finish with flaky sea salt if you have it.
Save to Pinterest This became our go to dish for impromptu backyard dinners the kind where everyone brings a bottle of wine and we set up tables outside. Theres something about the combination of warm tomatoes cold cheese and that sweet tangy dressing that makes people slow down and really enjoy their food.
Choosing Your Tomatoes
Ive learned that mixing tomato colors makes this salad sing. Look for a combination of red yellow and maybe some striped cherry tomatoes if you can find them. The visual variety actually translates to flavor differences too yellow tomatoes tend to be milder while red ones are more acidic.
Making It Your Own
Sometimes I add a handful of toasted pine nuts for crunch or drizzle a little extra balsamic glaze right before serving for that restaurant style finish. On nights when I want more substance Ill serve this alongside grilled crusty bread to soak up all those amazing juices.
Wine Pairing Wisdom
A crisp Sauvignon Blanc cuts through the creaminess of the burrata while echoing the herbal notes in the basil. If you prefer red light Pinot Noir works beautifully too especially if its been slightly chilled.
- Chill your wine glasses for 10 minutes before serving
- Set out olive oil and flaky salt so guests can adjust seasoning
- Have extra bread ready people will want to soak up every drop
Save to Pinterest Every time I make this now I think about that armful of garden tomatoes and how the simplest ingredients often create the most memorable meals. Hope this brings a little summer to your table no matter the season.
Questions & Answers
- → What types of tomatoes are used in this dish?
Three types are combined: fresh halved cherry or grape tomatoes, whole tomatoes roasted until tender, and sliced sun-dried tomatoes for concentrated flavor.
- → How is the dressing prepared?
The dressing is a simple mix of extra virgin olive oil, balsamic glaze or vinegar, honey, minced garlic, salt, and pepper, whisked together for a balanced, flavorful finish.
- → Can I substitute burrata with another cheese?
Yes, mozzarella di bufala or fresh ricotta are great alternatives if burrata is unavailable, maintaining creamy texture and mild flavor.
- → What is the roasting process for the tomatoes?
Whole cherry or grape tomatoes are drizzled with olive oil, seasoned, then roasted at 400°F (200°C) for 12–15 minutes until blistered and tender.
- → Are there optional toppings to enhance texture?
Toasted pine nuts or croutons can be added for extra crunch and contrast against the soft burrata and tomatoes.