A Summer Tomato Dinner Party You’ll Want to Host! 🍅

Tomato Season is Here, Let’s Throw a Dinner Party!

Grab a seat, hang out and let’s talk about Everything Delish, because summer is around the corner and it is officially tomato season, and I just hosted the dreamiest Tomato Dinner Party that I need to tell you about!

You know I love a theme, and this one came together so naturally. I hit the farmer’s market and local grocery stores and was immediately inspired by all the vibrant, juicy heirloom tomatoes. From there, the menu built itself. Tomatoes in every course? Yes, please.

Whether you're entertaining this weekend, looking for a way to romanticize a random Tuesday night, or just want an excuse to eat burrata (as if we need one), I’ve got you covered. Here's everything I made, and how you can make it too. PS* extra shoutout to GLAD for their Compostable Certifiable Drawstring Bags that made cleanup a total breeze. Hosting is so much more fun when you don’t have to stress about the mess!

Also, I am beyond obsessed with my new summer kitchen haul from Anthropologie! Linking all of my fav items here and the tomato spoons, which are my fav are linked here! xx

Sun-Dried Tomato & Burrata Pasta Salad with Crispy Prosciutto

This isn’t your average pasta salad. I tossed my favorite pasta shape in a sun-dried tomato vinaigrette that coats every bite with flavor, then added cherry tomatoes, shallots, castelvetrano olives, arugula and the real stars: torn burrata and bunches of crispy prosciutto. It’s the kind of dish people go back for seconds… and thirds.

Serve it cold or at room temperature. Either way, it’s summery, salty, creamy, and so satisfying.

Heirloom Tomato Galette with Ricotta Basil Spread

This was the starter of my dreams: flaky, golden crust piled with juicy heirloom tomatoes and a creamy ricotta basil spread that feels fancy, but is secretly so simple. I made it ahead of time and served it at room temperature with a little extra basil on top.

Pro tip: Let the sliced tomatoes sit with a pinch of salt before layering- it helps avoid a soggy crust!

Crispy Chicken Cutlets with Caprese Salad

For the main dish, I kept it classic: perfectly golden chicken cutlets, served with a juicy caprese salad stacked high with flavor bomb cherry tomatoes, creamy mini bocconcini, fresh basil, and a drizzle of balsamic glaze. The combo of crunchy + fresh just screams summer dinner party! Plus, it makes the best leftovers!

I laid it all out family-style so everyone could build their plate however they wanted. There wasn’t a crumb left.

The Vibe

I set the table outside (because al fresco is always the move) with my favorite ceramic plates (from Crate & Barrel), my new custom-made tomato-themed Everything Delish tablecloth, and fresh tomatoes as centrepieces. Served with cold rosé and Sancerre, and kept everything super casual. The best kind of night!

Want to throw your own Tomato Summer Dinner Party?
I’m sharing all three recipes below so you can recreate the magic at home. If you do, tag me because you know I need to see it.

More summer hosting ideas coming soon, but for now, let’s raise a glass to peak tomato season, it’s a tad short, but oh-so sweet.

Xx,
Jamie

Sun-Dried Tomato & Burrata Pasta Salad with Crispy Prosciutto

Serves 4-6

Ingredients

Pasta Salad

1 box of your favorite pasta

1/2 cup sundried tomatoes, chopped

2 burrata

1/3 cup Castelvetrano olives, chopped (pits removed)

5-6 slices prosciutto

1 can artichoke hearts, chopped

1 handful of arugula

Roasted Tomatoes

1 cup cherry tomatoes

1 garlic clove, finely diced

salt & pepper

1/2 tsp chili flakes

2 tbsp olive oil

Sun Dried Tomato Vinaigrette

1/2 cup sundried tomato oil (from the jar)

1/2 cup olive oil

1 tsp Italian seasoning

salt & pepper

1 tbsp dijon mustard

2 tsp olive brine juice

2 tbsp honey

Garnish

A handful of fresh basil, torn

A few cracks of black pepper

salt & pepper

1/2 tsp chili flakes

Balsamic Glaze

Directions

1. Roast the Cherry Tomatoes
   Preheat your oven to 400°F (200°C). Place cherry tomatoes on a baking sheet and toss with olive oil, garlic, chili flakes, salt, and pepper. Roast for 20–25 minutes, until the tomatoes are blistered and caramelized. Let cool.

2. Crisp the Prosciutto
   On a parchment-lined baking sheet, lay out the prosciutto slices. Bake at 400°F for 10–12 minutes or until crisp. Let cool, then break into small pieces.

3. Cook the Pasta
   Boil pasta in salted water according to package directions until al dente. Drain and let cool. Toss with a little olive oil if needed to prevent sticking.

4. Make the Vinaigrette
   In a small bowl or jar, whisk together the sun-dried tomato oil, olive oil, Dijon mustard, olive brine, honey, Italian seasoning, salt, and pepper until well combined.

5. Assemble the Salad
   In a large bowl, combine cooked pasta, chopped sun-dried tomatoes, arugula, chopped artichokes, olives, and roasted cherry tomatoes. Pour about ¾ of the vinaigrette over the pasta salad and toss to coat. Add more if desired. Tear burrata over the top and finish with crispy prosciutto.

6. Garnish

   Finish with balsamic glaze, torn fresh basil, a few cracks of black pepper, a drizzle of olive oil and chili flakes. Enjoy! xx