Save I discovered this salad by accident one summer evening when I had a handful of cherry tomatoes that were starting to wrinkle and a block of burrata that needed using. Instead of tossing them raw into a bowl, I decided to char the tomatoes in a hot pan, and the moment they hit the heat, the kitchen filled with this sweet, almost caramelized smell that made me stop chopping greens just to breathe it in. That single choice transformed everything—suddenly these humble tomatoes had depth and character, almost like a completely different ingredient. Now whenever I have time and good tomatoes, this is what I make.
I made this for a friend who had just moved into a new apartment with a barely-stocked kitchen, and we threw it together using what she had on hand. Watching her face when she tasted it, expecting something simple and getting something restaurant-quality instead, made me realize how much impact good ingredients and a little char can have. She's been making it for her own dinner guests ever since.
Ingredients
- Cherry tomatoes: Use ones that are still firm and flavorful, not mealy ones sitting in the back of your fridge; the char works magic on good tomatoes but can't save mediocre ones.
- Extra-virgin olive oil: You'll use it twice, so pick one you actually like tasting straight.
- Mixed baby greens: Arugula brings a peppery kick, but any tender greens work; avoid anything too tough or it won't feel light and fresh.
- Burrata cheese: This creamy, almost liquid center is what makes the salad special, so don't skip it or substitute with regular mozzarella unless you have to.
- Balsamic glaze: A good one is syrupy and sweet; if you only have regular balsamic vinegar, reduce it gently in a pan first or the dressing will be too thin.
- Fresh basil: Tear it gently with your fingers rather than cutting it with a knife, which bruises the leaves and turns them dark.
- Garlic: Just a whisper of it in the dressing, finely minced so it distributes evenly.
- Sea salt and black pepper: Taste as you go; flaky salt at the end catches the light and makes everything look more intentional.
Instructions
- Heat your pan and get it really hot:
- Use medium-high heat and let the skillet warm for a couple of minutes so the tomatoes actually sear instead of steaming. You'll know it's ready when a drop of water beads up and dances across the surface.
- Char the tomatoes until the skins blister:
- Add all the tomatoes and then mostly leave them alone for a few minutes, just shaking the pan occasionally so they char evenly. Listen for the gentle crackling sound and watch for the skins to split and blacken in spots, which means the sugars are caramelizing. This takes about five to seven minutes, but every pan is different, so trust your eyes and nose.
- Season while they're still warm:
- A pinch of salt and fresh pepper right when they come off the heat lets the seasoning sink in.
- Make the dressing in a small bowl:
- Whisk together the olive oil, balsamic glaze, minced garlic, chopped basil, salt, and pepper until it tastes balanced to you. Take a taste on a leaf of greens to check the seasoning before you commit.
- Assemble on plates or a platter:
- Lay down a bed of tender greens, then scatter the warm charred tomatoes over top, and gently tear the burrata into loose pieces so it looks abundant.
- Dress and finish:
- Drizzle everything with the basil dressing, and if you want, add a few fresh basil leaves and a small sprinkle of flaky sea salt on top to catch the light.
Save There was a moment last summer when I served this at a small dinner party where someone who claimed they didn't really like salad went back for seconds, then thirds, quietly building little bites with the charred tomatoes and creamy cheese. That's when I understood that what makes a salad memorable isn't the greens themselves, it's the care you take with each element and how they're meant to be eaten together.
Why Charring Makes All the Difference
Raw tomatoes are fresh and clean, but charred tomatoes are transformed—the heat caramelizes their natural sugars and concentrates their flavor into something almost savory. The slight bitterness from the blackened spots plays beautifully against the sweetness, and that smokiness is what catches people's attention the moment they taste it. It's a small technique, but it shifts the entire experience from "eating a salad" to "eating something special."
The Burrata Question
Burrata is expensive, creamy, and honestly a bit indulgent, which is exactly why it works here. The warm charred tomatoes create just enough heat to soften the outer mozzarella layer while the creamy center stays intact, and when you cut through it with your fork, the contrast is almost shocking in the best way. If you can't find burrata or it's outside your budget, fresh mozzarella works, or even a generous dollop of ricotta, but the salad becomes something slightly different—still delicious, but missing that specific luxury moment.
Serving and Variations
Serve this immediately after assembly while the tomatoes are still warm and the basil dressing hasn't had time to separate. It's best as a light main course with good bread, or as a stunning side to grilled fish or chicken. On weekends, I sometimes add toasted pine nuts or crispy croutons for texture, or scatter in a handful of fresh mint if I have it growing outside.
- If you have access to a grill, char the tomatoes there instead for a deeper smoke flavor and slightly different char pattern.
- Make the dressing earlier in the day if you want to get ahead, but don't toss it with the greens until the last moment before serving.
- This recipe doubles easily if you're cooking for more people, and the technique is so fast that even four servings takes barely any longer than two.
Save This salad reminds me that sometimes the best meals aren't about complicated recipes or long ingredient lists, but about taking time to do small things well. It's the kind of dish that makes you feel like you're eating something both simple and elegant at the same time.
Recipe Help
- → How do you achieve the charred texture on the tomatoes?
Heat olive oil in a skillet over medium-high heat and cook whole cherry tomatoes, shaking the pan occasionally until their skins blister and char in spots.
- → Can I grill the tomatoes instead of pan-charring?
Yes, grilling the tomatoes on a barbecue imparts a smoky flavor and adds a different depth to the dish.
- → Are there suitable cheese alternatives for burrata?
Mozzarella or goat cheese can be used as substitutes if burrata is unavailable, offering a creamy texture with a milder flavor.
- → What greens work best in this salad?
Mixed baby greens like arugula, spinach, or spring mix provide a crisp and fresh contrast to the creamy cheese and charred tomatoes.
- → How can I add some crunch to this salad?
Adding toasted pine nuts or sliced toasted almonds introduces a pleasant crunch and nutty flavor.