Save Last summer my neighbor brought over a basket of tomatoes from her garden and challenged me to use them in ways that highlighted their range rather than hiding them in sauces. That afternoon experiment turned into something I now make whenever I want vegetables to feel like a celebration.
I first served this at a dinner where people were grazing and talking between courses. The platter kept drawing people back to the kitchen and someone actually asked if I could make it again before they even left.
Ingredients
- 1 cup cherry tomatoes halved: These bring sweet fresh juice that balances the concentrated flavors
- 1 cup cherry tomatoes whole: Roasting concentrates their natural sugars and creates soft blistered skins
- 1/2 cup sun-dried tomatoes sliced: These add an intense chewy contrast that pulls everything together
- 4 cups mixed greens: Arugula adds peppery bite while baby spinach keeps it tender
- 2 balls burrata: The creamy interior melts into warm tomatoes creating its own sauce
- 3 tbsp olive oil: Use your best extra virgin here since the flavor shines through
- 1 tbsp balsamic glaze: The vinegar tang cuts through the rich cheese beautifully
- 1 tsp honey: Just enough to mellow the acidity and bring out natural sweetness
- 1 small garlic clove minced: Raw garlic might seem strong but it wakes up the dressing
- Salt and pepper: Taste as you go since the sun-dried tomatoes already bring salt
- 1/4 cup fresh basil torn: Tear instead of cutting to release more aromatic oils
Instructions
- Roast some tomatoes:
- Crank your oven to 400°F and spread those whole cherry tomatoes on a sheet pan. Drizzle with a tablespoon of olive oil and season generously then let them blister for about 15 minutes until they soften and start to char in spots.
- Whisk the dressing:
- While the oven does its work combine the remaining olive oil with balsamic honey garlic and a pinch of salt. Whisk until it thickens slightly then taste and adjust the seasoning.
- Build your base:
- Spread your greens across a large platter or individual plates making sure to leave room for all three tomato treatments to shine.
- Layer the tomatoes:
- Scatter the fresh halved tomatoes roasted ones and sun-dried slices across the greens so each bite gets a mix of textures.
- Add the burrata:
- Tear the cheese into generous pieces and tuck them into the salad letting them nestle among the warm tomatoes.
- Finish it:
- Drizzle the dressing over everything then scatter torn basil and finish with flaky salt if you have it. Bring it to the table while those roasted tomatoes still hold their warmth.
Save This became my go-to for meals that need to feel special without requiring hours of standing at the stove. There is something about the contrast of warm roasted tomatoes and cool creamy cheese that makes people pause and actually pay attention to what they are eating.
Choosing Your Tomatoes
I have learned that the sweetest cherry tomatoes tend to be the smallest ones so I grab those when I can find them. For sun-dried tomatoes look for ones packed in oil rather than dry since they rehydrate slightly and blend better with the fresh components.
Making It Yours
Sometimes I scatter toasted pine nuts over the top for crunch or swap arugula for watercress when I want more pepper. If burrata feels too indulgent fresh mozzarella works though you lose that luscious cream factor.
Serving Suggestions
This works as a starter but I have also made it the centerpiece of a light dinner with crusty bread. The dressing doubles as a dip for that bread so do not be shy about drizzling extra.
- Pair with a crisp white wine like Sauvignon Blanc
- Add grilled chicken or white beans if you want more protein
- Keep extra napkins nearby since burrata can get messy
Save Simple honest ingredients treated with a little bit of technique is often all you need to make something unforgettable.
Recipe FAQ
- → What type of tomatoes work best?
Use cherry or grape tomatoes as they hold their shape well when roasted and provide a sweet flavor. Combining fresh, roasted, and sun-dried adds complexity.
- → Can I substitute burrata cheese?
Yes, fresh mozzarella or ricotta can be used for a similar creamy texture if burrata is unavailable.
- → How do I roast the tomatoes properly?
Place whole cherry tomatoes on a baking sheet, drizzle with olive oil, season lightly, and roast at 400°F for 12–15 minutes until blistered and tender.
- → What greens pair well with this dish?
Mixed greens like arugula, baby spinach, or mesclun add freshness and a slight peppery note that complements the tomatoes and cheese.
- → How should the dressing be prepared?
Whisk together olive oil, balsamic glaze or vinegar, honey, minced garlic, salt, and pepper for a balanced, slightly sweet finish.