Name: So Long Summer Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 5 ounce s spicy mixed greens (such as arugula, radish greens, or watercress); freshly torn basil or micro basil; 1 pint heirloom cherry tomatoes, halved; 1 ball burrata cheese, cut into wedges; extra virgin olive oil; balsamic glaze; sea salt and freshly ground black pepper, to taste

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So Long Summer Salad showed up on my table the minute the tomato plants started behaving, and I still remember the sound of the knife through a ripe cherry tomato, that soft pop and sweet perfume.

That first weekend I invited a few neighbors over, and the salad became the conversation starter. I love how a simple mix of spicy mixed greens, bright heirloom cherry tomatoes, and creamy burrata cheese can turn a casual afternoon into something quietly celebratory. Each bite felt like summer folded onto a plate.

Recipe Snapshot

Total Time:
10 mins

Prep Time:
10 mins

Difficulty:
Easy

Calories:
250 kcal

Cuisine:
Italian

Diet:
Gluten-Free, Low FODMAP

Course:
Salads

Tools Used:
Knife, Cutting board, Salad bowl, Serving plates

The Best Thing About This So Long Summer Salad

Bright seasonal flavor

I adore how So Long Summer Salad captures the exact point in the season when tomatoes are both sweet and bold. The combination of sun warmed heirloom cherry tomatoes with the cool, milky texture of burrata cheese creates a contrast that feels intentional even though it is simple. You get acidity, creaminess, and vegetal notes all at once.

Textural drama on the plate

We get playful textures here, from the tender pop of halved heirloom cherry tomatoes to the pillowy tears of burrata cheese and the slightly peppery bite of spicy mixed greens. I like to mention this because texture drives enjoyment; people taste with more than just their tongues.

Speed and approachability

This recipe respects busy lives. With only a handful of components, you can assemble a beautiful plate without wrestling with long prep. I often bring this to quick summer lunches or unplanned dinners and it always looks deliberate, not thrown together.

Versatile dressing plays backup

The choice to use extra virgin olive oil and balsamic glaze keeps the dressing straightforward, so the tomatoes and burrata cheese remain the stars. The glaze adds a sweet tang while the olive oil rounds the flavors, and that restraint is why I keep coming back to this formula.

Elegant but forgiving

I appreciate that So Long Summer Salad reads as a restaurant dish but can be made by anyone. If tomatoes are a little underripe, the glaze helps. If the greens are a touch too peppery, a little more oil calms them. The recipe rewards small adjustments.

What You’ll Need for So Long Summer Salad

These ingredients are about balance. I aim for a trio of peppery greens, sweet acidic tomatoes, and rich, creamy burrata cheese. A high quality extra virgin olive oil and a glossy balsamic glaze bring everything together, while a pinch of sea salt and freshly ground black pepper sharpen the flavors. The components are simple, but each plays a precise role.

5 ounce s spicy mixed greens (such as arugula, radish greens, or watercress): Add spicy mixed greens to provide a peppery, crisp base that contrasts sweet tomatoes and creamy cheese. Use about 5 ounces to create a light, fresh bed that carries other flavors without overpowering them.
freshly torn basil or micro basil: Tear fresh basil or micro basil into pieces to contribute bright herbal aroma and a sweet, slightly anise-like note. Scatter evenly over the salad to lift the overall flavor and add visual freshness.

1 pint heirloom cherry tomatoes, halved: Halve heirloom cherry tomatoes to release juices and concentrate their sweet, tangy flavor for bites that balance richness. Use a pint so the salad has ample bursts of color and acidity in every forkful.
1 ball burrata cheese, cut into wedges: Cut burrata cheese into wedges to introduce a creamy, milky center that enriches textures and mellows sharper elements. Arrange gently so the soft interior can mingle with dressed greens and tomatoes for a luxurious mouthfeel.
extra virgin olive oil: Drizzle extra virgin olive oil to bind ingredients and add fruity, peppery richness that enhances all other components. Use it sparingly to coat leaves and help flavors meld without weighing the salad down.

balsamic glaze: Finish with balsamic glaze to contribute a sweet-tart, syrupy accent that intensifies tomato flavor and adds glossy visual appeal. Apply in thin ribbons to avoid overpowering the delicate balance of flavors.
sea salt and freshly ground black pepper, to taste: Season with sea salt and freshly ground black pepper to heighten natural flavors and provide a final savory balance. Adjust to taste, sprinkling just enough to make each component sing without becoming salty.

Making This So Long Summer Salad

This salad comes together with a few gentle motions and an eye for balance. The steps are simple but each one affects the final flavor and look, so I always move deliberately and taste along the way.

Toss greens and basil with a splash of olive oil. Arrange on serving plates. Top with halved tomatoes and burrata wedges. Drizzle with more olive oil and balsamic glaze as desired; season to taste with salt and pepper.: Right after you dress the leaves, you should notice a glossy sheen and a fragrant lift from the extra virgin olive oil mingling with the fresh basil . The sound is minimal, just the rustle of leaves, but the important cue is visual, the greens should look lightly coated not wet. This light coating helps the leaves carry flavor without wilting, because excess oil will weigh them down and cause limpness. A common mistake is adding too much oil at once, which makes the salad heavy, so start small and add more if needed.
Arrange on serving plates: When you plate the dressed greens, aim for a loose mound rather than packing them flat, so you preserve air and texture in each bite. The visual contrast between the dark greens and the colorful heirloom cherry tomatoes makes the dish pop. If leaves are squashed, the texture will suffer, so be gentle with placement. Avoid using cold plates straight from the fridge as they can make the burrata cheese seize up when placed.
Top with halved tomatoes and burrata wedges: Place the heirloom cherry tomatoes and the wedges of burrata cheese across the greens to create balance in color and texture. As you lower the burrata cheese onto the salad you may hear a soft give when the ball meets the plate; that signals a creamy interior. Take a moment to distribute the tomatoes so each serving gets both sweet bursts and creamy pockets. A typical error is crowding one side of the plate, which creates uneven bites for guests.

Drizzle with more olive oil and balsamic glaze as desired: The aroma of the extra virgin olive oil will open up when drizzled, and the glossy balsamic glaze will cling to tomato cut surfaces and the exterior of the burrata cheese , creating small dark ribbons. Visually, the glaze adds contrast and flavor concentration, so apply it with a light hand to avoid overpowering the salad. If you add too much glaze it can mask the tomato freshness, so taste and adjust gradually.
Season to taste with salt and pepper: Finish by grinding fresh black pepper over the top and sprinkling sea salt where needed, letting the salt pull out the tomato juices and elevate the creamy notes of the burrata cheese . The crackle of freshly ground pepper adds an aromatic cue, and you should taste a clear lift when seasoning is correct. Over seasoning is the main pitfall at this stage, so season conservatively and let guests add more if they prefer.

Recipe Notes about So Long Summer Salad

I like to keep notes concise and practical so you can reproduce this salad with confidence. Below are actionable tips that reflect my experience balancing texture, temperature, and seasoning.

Serve promptly, the salad is best eaten shortly after assembly so the spicy mixed greens remain crisp and the burrata cheese keeps its creamy interior.
Prep ingredients separately, keep the heirloom cherry tomatoes and the burrata cheese chilled until plating to prevent wilting of the greens.
Slice the tomatoes just before serving, halved tomatoes release juices over time that can make the salad soggy if cut too early.

Quality matters, invest in a good extra virgin olive oil and a clean tasting balsamic glaze to keep the flavors bright and authentic.
Tear basil by hand to preserve its aroma and prevent bruising, which keeps the herb vibrant both visually and aromatically.

How to Enjoy So Long Summer Salad

This salad is versatile and welcoming for many meals and occasions. It works beautifully as a light lunch, an elegant starter for dinner, or a showpiece for a summer gathering.

Summer lunch, pair the salad with crusty bread and a chilled lemonade for a refreshing midday meal.
Dinner starter, serve as a first course before a simple pasta or grilled vegetable main to keep the meal light and seasonal.
Celebratory table, use multiples arranged on platters for a communal course at a backyard supper or small dinner party.

Storage, keep components separate if you must store leftovers, refrigerate the burrata cheese and tomatoes and dress only before serving to preserve texture.
Seasonal pairing, highlight this salad during warm months when heirloom cherry tomatoes are at peak ripeness, it celebrates summer produce perfectly.

FAQ

Making components of So Long Summer Salad ahead helps when you need speed, but I recommend assembling at the last minute. You can halve the heirloom cherry tomatoes and store them in the refrigerator, and keep the spicy mixed greens dry and chilled in a paper towel lined container. Hold the burrata cheese chilled until just before serving to preserve its creamy center. Dress the greens lightly right before plating and add the balsamic glaze at the end for best texture and appearance. Doing it this way keeps leaves crisp and prevents the dish from becoming watery.

If burrata cheese is unavailable, you can choose a fresh mozzarella option, though the texture will be firmer and less creamy. I personally prefer the runny center of burrata cheese, but using torn fresh mozzarella still offers a milky flavor and pleasant mouthfeel. Place mozzarella wedges right before serving so they stay cool and maintain their shape. Keep in mind the salad will lose some of its luxurious creaminess, so you might slightly increase the extra virgin olive oil to add richness.

Seasoning is simple and impactful for So Long Summer Salad. I drizzle a modest amount of extra virgin olive oil over the dressed greens then add a light sweep of balsamic glaze across the heirloom cherry tomatoes and burrata cheese. Finish with a pinch of sea salt and freshly ground black pepper to highlight sweetness and deepen the savory notes. Taste as you go and add seasoning sparingly, because the tomatoes should shine without being overwhelmed by salt or glaze.

So Long Summer Salad is ideal for warm weather meals, casual lunches, and as an elegant starter at dinner gatherings. I often bring it to potlucks or serve it at a backyard supper where summer produce is celebrated. It works well as a light first course before a pasta or grilled vegetable entrée, and it pairs beautifully with crusty bread. Keep components chilled and assemble near serving time so the salad retains crisp texture and the burrata cheese preserves its creamy center.

Conclusion

This salad stands out for its perfect pairing of sweet, ripe tomatoes, peppery greens, and the luxurious creaminess of burrata. Try it when tomatoes are at their peak and you want an elegant, effortless dish that still feels celebratory. The preparation is simple, the flavors are concentrated, and it rewards a careful eye for balance. Make it for a light lunch, a starter at dinner, or a summer gathering and enjoy how a few high quality ingredients can transform a meal.

So Long Summer Salad

So Long Summer Salad is a bright, creamy, and easy summer dish that pairs peppery spicy mixed greens with sweet heirloom cherry tomatoes and silky burrata cheese. Finished with extra virgin olive oil and a drizzle of balsamic glaze, this salad makes a stunning, simple meal or starter. Perfect for an easy weeknight dinner or casual summer entertaining.

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Prep Time 10

Total Time 10

Course Salads

Cuisine Italian

Servings 4 servings

Calories 250 kcal

Equipment

Knife
Cutting Board
Salad Bowl
Serving plates

Ingredients

5 ounce s spicy mixed greens (such as arugula, radish greens, or watercress) Add spicy mixed greens to provide a peppery, crisp base that contrasts sweet tomatoes and creamy cheese. Use about 5 ounces to create a light, fresh bed that carries other flavors without overpowering them.
freshly torn basil or micro basil Tear fresh basil or micro basil into pieces to contribute bright herbal aroma and a sweet, slightly anise-like note. Scatter evenly over the salad to lift the overall flavor and add visual freshness.

1 pint heirloom cherry tomatoes, halved Halve heirloom cherry tomatoes to release juices and concentrate their sweet, tangy flavor for bites that balance richness. Use a pint so the salad has ample bursts of color and acidity in every forkful.
1 ball burrata cheese, cut into wedges Cut burrata cheese into wedges to introduce a creamy, milky center that enriches textures and mellows sharper elements. Arrange gently so the soft interior can mingle with dressed greens and tomatoes for a luxurious mouthfeel.
extra virgin olive oil Drizzle extra virgin olive oil to bind ingredients and add fruity, peppery richness that enhances all other components. Use it sparingly to coat leaves and help flavors meld without weighing the salad down.

balsamic glaze Finish with balsamic glaze to contribute a sweet-tart, syrupy accent that intensifies tomato flavor and adds glossy visual appeal. Apply in thin ribbons to avoid overpowering the delicate balance of flavors.
sea salt and freshly ground black pepper, to taste Season with sea salt and freshly ground black pepper to heighten natural flavors and provide a final savory balance. Adjust to taste, sprinkling just enough to make each component sing without becoming salty.

Instructions

Toss greens and basil with a splash of olive oil. Arrange on serving plates. Top with halved tomatoes and burrata wedges. Drizzle with more olive oil and balsamic glaze as desired; season to taste with salt and pepper.: Right after you dress the leaves, you should notice a glossy sheen and a fragrant lift from the extra virgin olive oil mingling with the fresh basil . The sound is minimal, just the rustle of leaves, but the important cue is visual, the greens should look lightly coated not wet. This light coating helps the leaves carry flavor without wilting, because excess oil will weigh them down and cause limpness. A common mistake is adding too much oil at once, which makes the salad heavy, so start small and add more if needed.

Arrange on serving plates: When you plate the dressed greens, aim for a loose mound rather than packing them flat, so you preserve air and texture in each bite. The visual contrast between the dark greens and the colorful heirloom cherry tomatoes makes the dish pop. If leaves are squashed, the texture will suffer, so be gentle with placement. Avoid using cold plates straight from the fridge as they can make the burrata cheese seize up when placed.
Top with halved tomatoes and burrata wedges: Place the heirloom cherry tomatoes and the wedges of burrata cheese across the greens to create balance in color and texture. As you lower the burrata cheese onto the salad you may hear a soft give when the ball meets the plate; that signals a creamy interior. Take a moment to distribute the tomatoes so each serving gets both sweet bursts and creamy pockets. A typical error is crowding one side of the plate, which creates uneven bites for guests.
Drizzle with more olive oil and balsamic glaze as desired: The aroma of the extra virgin olive oil will open up when drizzled, and the glossy balsamic glaze will cling to tomato cut surfaces and the exterior of the burrata cheese , creating small dark ribbons. Visually, the glaze adds contrast and flavor concentration, so apply it with a light hand to avoid overpowering the salad. If you add too much glaze it can mask the tomato freshness, so taste and adjust gradually.

Season to taste with salt and pepper: Finish by grinding fresh black pepper over the top and sprinkling sea salt where needed, letting the salt pull out the tomato juices and elevate the creamy notes of the burrata cheese . The crackle of freshly ground pepper adds an aromatic cue, and you should taste a clear lift when seasoning is correct. Over seasoning is the main pitfall at this stage, so season conservatively and let guests add more if they prefer.

Notes

Serve promptly, the salad is best eaten shortly after assembly so the spicy mixed greens remain crisp and the burrata cheese keeps its creamy interior.
Prep ingredients separately, keep the heirloom cherry tomatoes and the burrata cheese chilled until plating to prevent wilting of the greens.

Slice the tomatoes just before serving, halved tomatoes release juices over time that can make the salad soggy if cut too early.
Quality matters, invest in a good extra virgin olive oil and a clean tasting balsamic glaze to keep the flavors bright and authentic.
Tear basil by hand to preserve its aroma and prevent bruising, which keeps the herb vibrant both visually and aromatically.