Charred Tomato Burrata Salad (Printable)

A vibrant mix of charred cherry tomatoes, fresh greens, creamy burrata, and basil olive oil dressing.

# What You’ll Need:

→ Tomatoes

01 - 2 cups (10.5 oz) whole cherry tomatoes
02 - 1 tbsp extra-virgin olive oil
03 - Pinch of sea salt
04 - Freshly ground black pepper, to taste

→ Greens & Cheese

05 - 5 oz mixed baby greens (arugula, spinach, or spring mix)
06 - 8 oz burrata cheese (1–2 balls)

→ Dressing

07 - 2 tbsp extra-virgin olive oil
08 - 1 tbsp balsamic glaze or high-quality balsamic vinegar
09 - 1 small garlic clove, finely minced
10 - 1 tbsp fresh basil, finely chopped
11 - Sea salt and black pepper, to taste

→ Garnish (optional)

12 - Fresh basil leaves
13 - Flaky sea salt

# How-To:

01 - Warm 1 tablespoon of olive oil in a large skillet over medium-high heat.
02 - Add the cherry tomatoes and cook for 5 to 7 minutes, shaking the pan occasionally until skins blister and develop charred spots. Season with sea salt and freshly ground black pepper. Remove from heat.
03 - In a small bowl, whisk together 2 tablespoons of olive oil, balsamic glaze, minced garlic, chopped basil, sea salt, and black pepper until emulsified.
04 - Place the mixed baby greens evenly on a serving platter or individual plates.
05 - Distribute the charred cherry tomatoes evenly over the bed of greens.
06 - Gently tear the burrata cheese and scatter it atop the salad.
07 - Drizzle the prepared basil dressing over the assembled salad.
08 - Optionally, garnish with fresh basil leaves and flaky sea salt. Serve immediately.

# Expert Advice:

01 -
  • The contrast of warm charred tomatoes against cool creamy burrata feels unexpectedly luxurious for something you can pull together in under 20 minutes.
  • There's no fussy technique here, just a hot pan and paying attention for a few minutes while the tomatoes blister.
  • It tastes like you spent way more effort than you actually did.
02 -
  • Don't walk away from the pan while the tomatoes char; the difference between perfectly blistered and burnt is about two minutes.
  • If you tear the burrata too early or let it sit in the warmth for too long, it will melt into the greens instead of staying creamy and distinct, so add it right before serving.
03 -
  • Buy your tomatoes at a farmers market or from a grocer you trust; this dish lives or dies by tomato quality, and there's nowhere to hide mediocre fruit.
  • Don't refrigerate the burrata until just before you use it, and always let it come close to room temperature before eating so you get the full creamy experience.
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