Charred Tomato Burrata Salad (Printable)

Pan-charred cherry tomatoes, fresh greens, and creamy burrata dressed in basil olive oil for a refreshing dish.

# What You Need:

→ Tomatoes

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

→ Greens & Cheese

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

→ Dressing

07 - 2 tablespoons extra-virgin olive oil
08 - 1 tablespoon balsamic glaze or good-quality balsamic vinegar
09 - 1 small garlic clove, finely minced
10 - 1 tablespoon fresh basil, finely chopped
11 - Sea salt, to taste
12 - Freshly ground black pepper, to taste

→ Garnish (optional)

13 - Fresh basil leaves
14 - Flaky sea salt

# How to Make It:

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

# Expert Tips:

01 -
  • The contrast between warm charred tomatoes and cool creamy burrata feels like a small luxury you can make on a weeknight.
  • It comes together in under 20 minutes, which means you can serve something that tastes like you spent hours in the kitchen.
  • The charring caramelizes the tomato sugars into something deeper and more complex than raw tomatoes ever could.
02 -
  • Burrata is delicate and melts when it's warm, so add it last and right before serving, or the creamy center will run all over the place.
  • The charred tomatoes stay better if you leave the pan still for the first minute or two instead of constantly shaking it, which gives you those dark caramelized spots that make the whole thing worth doing.
03 -
  • Don't wash your tomatoes right before cooking unless you want them to steam instead of char, since any water on the surface will create steam and prevent browning.
  • If you're charring on a grill instead of a skillet, use a grill basket so the tomatoes don't roll through the grates, and let the bottom sit for at least a minute before moving them.
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