Fresh, roasted, and sun-dried tomatoes combined with burrata and basil for a bright, flavorful meal.
# 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 - ½ 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 fresh burrata cheese (approximately 7 oz total)
→ 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 - ¼ cup fresh basil leaves, torn
12 - Flaky sea salt (optional)
# How to Make It:
01 - Preheat the oven to 400°F. Arrange the 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. Allow to cool slightly.
02 - In a small bowl, whisk together the remaining 2 tablespoons olive oil, balsamic glaze or vinegar, honey, minced garlic, salt, and pepper until emulsified.
03 - Spread the mixed salad greens evenly on a large platter or individual serving plates.
04 - Distribute the fresh halved tomatoes, roasted tomatoes, and sliced sun-dried tomatoes evenly over the greens.
05 - Tear the burrata into pieces and nestle them among the tomatoes and greens.
06 - Drizzle the prepared dressing evenly over the salad components.
07 - Scatter torn fresh basil leaves over the top and optionally sprinkle with flaky sea salt.
08 - Serve immediately while the roasted tomatoes remain slightly warm to retain optimal flavor and texture.
