Save to Pinterest Last summer I found myself at a tiny farm stand in Tuscany where the farmer insisted I taste three different tomatoes from his garden. The difference between the sun-warmed fresh ones, the slow-roasted halves his wife had made that morning, and the intense sun-dried version clicked something into place for me about how texture and concentration of flavor could coexist in one dish.
I made this for my fathers birthday dinner in August when tomatoes were at their peak. He took one bite and actually stopped talking for a full minute which is basically a five-star review in our family.
Ingredients
- Cherry or grape tomatoes: Having both fresh and roasted creates a beautiful contrast between juicy pop and concentrated sweetness
- Sun-dried tomatoes: These add an intense tomato punch that makes each bite interesting
- Mixed salad greens: Arugula adds peppery notes while baby spinach brings tender mildness
- Fresh burrata: The creamy interior is what makes this salad feel indulgent and special
- Extra virgin olive oil: Use your best quality oil here since it really shines
- Balsamic glaze: Adds a sweet acidity that cuts through the rich cheese
- Fresh basil: Essential for that Italian summer flavor profile
Instructions
- Roast half the tomatoes:
- Preheat your oven to 400°F and toss the whole cherry tomatoes with a tablespoon of olive oil plus salt and pepper. Roast them for 12 to 15 minutes until they blister and start to collapse.
- Make the dressing:
- Whisk together the remaining olive oil, balsamic glaze, honey, garlic, salt, and pepper until emulsified.
- Build the base:
- Spread the mixed greens across a large platter or individual plates.
- Add all three tomatoes:
- Arrange the fresh halved tomatoes, roasted tomatoes, and sliced sun-dried tomatoes over the greens.
- Nestle in the burrata:
- Tear the burrata into chunks and tuck them among the tomatoes so every bite gets some creaminess.
- Dress and finish:
- Drizzle the dressing over everything and scatter torn basil leaves on top with flaky salt if you like.
Save to Pinterest My friend Maria taught me to tear the burrata by hand instead of cutting it. She says the ragged edges catch the dressing better and she is absolutely right.
Making This Your Own
Sometimes I add toasted pine nuts for crunch or swap in fresh ricotta when I want something lighter than burrata. In winter I have used cherry tomatoes from the greenhouse and they still work beautifully.
What To Serve With It
This salad works as an elegant starter or a light main course. It pairs perfectly with grilled fish, roasted chicken, or simply with crusty bread to soak up all those flavorful juices.
Wine Pairing
A crisp Sauvignon Blanc cuts through the creaminess while a light Italian rosé complements the sweet roasted tomatoes. Either choice will make the meal feel complete.
- Choose a wine with good acidity to balance the rich burrata
- Chill your wine well since the salad is served at room temperature
- Pour a little extra for the cook
Save to Pinterest Every time I make this salad I am transported back to that farm stand in Tuscany and the simple lesson that sometimes three variations of one ingredient are better than three different ingredients entirely.
Recipe FAQs
- → What types of tomatoes are used in this salad?
Three tomato varieties are combined: fresh halved cherry or grape tomatoes, roasted whole cherry or grape tomatoes, and sliced sun-dried tomatoes in oil, offering diverse textures and flavors.
- → How does roasting the tomatoes affect the dish?
Roasting softens the tomatoes and enhances their natural sweetness and depth, adding a warm, tender element to the salad.
- → Can other cheeses be used instead of burrata?
Yes, fresh mozzarella di bufala or ricotta are great alternatives that maintain the creamy texture and mild flavor balance.
- → What dressing ingredients complement the salad?
A simple dressing of extra virgin olive oil, balsamic glaze or vinegar, honey, minced garlic, salt, and pepper provides a balanced and flavorful finish.
- → How should the salad be served for best flavor?
Serve immediately while the roasted tomatoes are slightly warm to enjoy the contrast of temperatures and flavors throughout the dish.
- → Are there any suggested enhancements to add texture?
Toasted pine nuts or croutons can be added for extra crunch and complement the softness of the tomatoes and burrata.