Pin this There's a moment in late summer when cherry tomatoes pile up faster than you can eat them, and you start wondering what to do besides eating them raw. I discovered this salad on a Tuesday afternoon, standing in front of my stove with a handful of tomatoes and the vague memory of how good charred fruit could taste. The sizzle when they hit the hot pan was immediate and satisfying, and within minutes the kitchen smelled like caramelized sweetness and smoke. That's when I knew I'd found something worth repeating.
I made this for friends who showed up unexpectedly one evening with a bottle of wine, and it became the kind of dish people ask about. They were surprised something this simple and elegant came from such a short ingredient list, and honestly, that's part of its charm. There's no fuss, no pretense, just good ingredients treated with respect and a little heat.
Ingredients
- Cherry tomatoes (2 cups): Look for ones that are firm and fragrant, ideally from a farmers market where they've been ripening in the sun instead of a truck.
- Extra-virgin olive oil: This matters more than you'd think since the oil carries flavor; pick one that tastes peppery or fruity to you.
- Mixed baby greens (5 oz): Use whatever combination feels fresh at your market, but avoid anything that looks tired or yellow at the edges.
- Burrata cheese (8 oz): This is the star, so buy it from somewhere you trust and use it the same day if possible, as the creamy center starts to separate.
- Balsamic glaze or vinegar (1 tbsp): Real balsamic from Modena is worth the splurge, but even a good everyday bottle will do the job.
- Fresh basil (1 tbsp chopped plus garnish): Tear it by hand rather than chopping if you can, since the bruising from a knife darkens the leaves.
- Garlic (1 small clove): Mince it fine so it distributes through the dressing instead of leaving sharp chunks.
- Sea salt and black pepper: Taste as you go, especially with the dressing, since everything else is fairly mild.
Instructions
- Get your pan screaming hot:
- Place a large skillet over medium-high heat and add 1 tablespoon of olive oil. You want it shimmering and almost smoking before the tomatoes go in, which usually takes about 2 minutes.
- Char the tomatoes until they blister:
- Add all the cherry tomatoes at once and let them sit undisturbed for a minute or two so one side gets golden. Then shake the pan occasionally as they roll around, cooking for another 5-7 minutes until most of them have burst slightly and darkened. You'll smell when they're getting there, and the skins will look blistered and crinkled.
- Season right out of the heat:
- Sprinkle the tomatoes with salt and pepper the moment they come off the stove, while they're still warm and open to absorbing flavor.
- Build the dressing while tomatoes rest:
- In a small bowl, whisk together 2 tablespoons of olive oil, the balsamic, minced garlic, and chopped basil. Taste and adjust the salt and pepper until it tastes bright and balanced to you.
- Compose the salad on the plate:
- Spread the mixed greens on a platter or individual plates, then scatter the warm charred tomatoes on top. Gently tear the burrata into rough pieces and lay them over everything.
- Finish with dressing and a final touch:
- Drizzle the basil dressing over the salad, scatter a few torn basil leaves on top, and finish with a pinch of flaky sea salt if you have it. Serve immediately while the tomatoes are still warm.
Pin this There's something about sitting down to a plate of this salad on a warm evening that makes the day feel a little more intentional. The warm tomatoes and cool cheese create this temperature contrast that wakes up your mouth, and suddenly a simple salad feels like an event.
Why Charring Changes Everything
Raw tomatoes and charred tomatoes are almost different foods, even if they start from the same place. The heat breaks down the cell walls and concentrates the sugars, creating a caramelized depth that raw tomatoes can't match. This is why restaurant kitchens char things—it's not fancy, it's chemistry, and it makes even medium tomatoes taste like something special.
Shopping for the Best Results
The quality of each ingredient matters more here than in most recipes because there's nowhere to hide. Seek out burrata from a cheese counter if you can, taste olive oils before you buy them if your market offers samples, and touch the tomatoes to make sure they're still firm. This isn't being precious—it's just the reality of cooking food with five main ingredients.
Variations and Swaps
The foundation of this salad is flexible, which is part of why it's become a regular in my kitchen. In winter I've used grape tomatoes when cherry tomatoes are mealy, in spring I've added peas or fresh herbs, and I've swapped burrata for creamy fresh mozzarella when it wasn't available. Each version tastes slightly different but feels like the same dish.
- Grill the tomatoes on an outdoor barbecue if you want deeper char and a smokier flavor.
- Add toasted pine nuts or sliced almonds for crunch if you want the salad to feel heavier.
- Pair with a chilled glass of Pinot Grigio or a light rosé to make it feel like dinner.
Pin this This salad has a way of becoming exactly what you need it to be, whether that's a quick lunch or the opening course of something more. Make it, taste it, and adjust the dressing until it sings to you.
Recipe Questions
- → What is the best way to char the cherry tomatoes?
Heat olive oil in a skillet over medium-high heat and cook the tomatoes until their skins blister and char in spots, about 5-7 minutes. Shake the pan occasionally for even charring.
- → Can I substitute burrata cheese?
Yes, mozzarella or goat cheese work as alternatives, offering different textures and flavors that still complement the charred tomatoes and greens.
- → How should the dressing be prepared?
Whisk together extra-virgin olive oil, balsamic glaze or vinegar, minced garlic, chopped fresh basil, and seasoning for a bright, herbaceous finish.
- → Are there recommended garnishes to enhance this dish?
Fresh basil leaves and flaky sea salt add aroma and texture, enhancing the salad’s complexity without overpowering the core ingredients.
- → Can the tomatoes be grilled instead of pan-charred?
Grilling the tomatoes imparts a smoky flavor similar to pan-charring and is a great option, especially for outdoor cooking enthusiasts.