Fresh, roasted, and sun-dried tomatoes paired with burrata, basil, and crisp greens.
# Components:
→ 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)
# Preparation Steps:
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 olive oil, balsamic glaze or vinegar, honey, minced garlic, salt, and pepper until combined.
03 - Arrange mixed salad greens evenly on a large serving platter or individual plates.
04 - Top greens with fresh halved tomatoes, roasted tomatoes, and sliced sun-dried tomatoes, distributing evenly.
05 - Tear burrata cheese into pieces and nestle among the tomatoes and greens.
06 - Drizzle the salad evenly with the prepared dressing.
07 - Scatter fresh basil leaves over the salad and add a sprinkle of flaky sea salt if desired. Serve immediately while roasted tomatoes remain slightly warm.
