Tomato Flight Salad Blend (Printable)

A vibrant mix of tomatoes, creamy burrata, basil, and greens with a honey balsamic drizzle.

# Ingredient list:

→ 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)

# How to Make It:

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 - Whisk remaining olive oil, balsamic glaze or vinegar, honey, minced garlic, salt, and pepper in a small bowl until combined.
03 - Place mixed salad greens on a large serving platter or individual plates.
04 - Top greens evenly with fresh halved tomatoes, roasted tomatoes, and sliced sun-dried tomatoes.
05 - Tear burrata into pieces and distribute among the tomatoes and greens.
06 - Drizzle the salad with the prepared dressing.
07 - Scatter fresh basil leaves over the top and add flaky sea salt if desired. Serve immediately while roasted tomatoes remain warm.

# Expert Suggestions:

01 -
  • Three distinct tomato textures and flavors hit your palate in one bite, making it feel far more interesting than it has any right to be.
  • It's elegant enough to impress but honestly just assembled, no fancy technique required.
  • The warm roasted tomatoes against cold creamy burrata create a temperature contrast that keeps things exciting.
02 -
  • Don't dress this salad ahead of time—the greens will wilt and the whole thing falls apart after about ten minutes, so assemble it as close to serving as possible.
  • If your burrata seems hard or cold when you tear it, let it sit at room temperature for five minutes before serving because that's when the inside actually has a creamy texture instead of bouncing back at your fork.
03 -
  • Pat your roasted tomatoes dry with a paper towel after they cool—any excess moisture will water down your dressing and dilute all that concentrated flavor you just created.
  • Taste your dressing on an actual salad green before you assemble the whole thing; it's the only way to know if the balance is right.
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