Tomato Flight Salad (Printable)

A fresh, flavorful blend of tomatoes, burrata, basil, and greens for a light, vibrant starter.

# 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 ounces) fresh burrata cheese

→ 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 - 1/4 cup fresh basil leaves, torn
12 - Flaky sea salt (optional)

# How-To:

01 - Preheat oven to 400°F. Arrange whole cherry or grape 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 - In a small bowl, whisk together remaining 2 tablespoons olive oil, balsamic glaze or vinegar, honey, minced garlic, salt, and pepper until well combined.
03 - Arrange mixed salad greens evenly on a large serving platter or individual plates.
04 - Top the greens with fresh halved tomatoes, roasted tomatoes, and sliced sun-dried tomatoes, distributing them evenly.
05 - Tear the burrata into pieces and nestle them among the tomatoes and greens.
06 - Drizzle the prepared dressing over the salad, ensuring even coverage.
07 - Scatter torn fresh basil leaves over the top and add a sprinkle of flaky sea salt if desired. Serve immediately while roasted tomatoes remain warm.

# Expert Advice:

01 -
  • Three completely different textures and intensities of tomato flavor in one bite keep things endlessly interesting.
  • Burrata melts into warm roasted tomatoes like a secret luxury that takes five minutes to prep.
  • It looks restaurant-worthy but genuinely requires no special skills, just good ingredients and five minutes of assembly.
02 -
  • Don't dress the salad more than a few minutes before serving or the greens will wilt and everything becomes sad; dress it right before you eat.
  • The roasted tomatoes should still be warm when they hit the plate—this warmth against the cool burrata is where the magic lives, so don't wait for them to cool completely.
  • Burrata is delicate and breaks apart easily, so handle it gently and add it last so it doesn't get bruised by other ingredients.
03 -
  • If your tomatoes are mealy or bland, roasting them all transforms the whole salad—the concentrated sweetness carries everything else with it.
  • Make your dressing in the bottom of the serving bowl and let it sit for a minute so the garlic infuses before you add the greens; it tastes subtly more complex this way.
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