Charred Tomato Burrata Salad (Printable Version)

Pan-charred cherry tomatoes and creamy burrata atop fresh greens with basil olive oil.

# What You'll 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 quality balsamic vinegar
09 - 1 small garlic clove, finely minced
10 - 1 tablespoon fresh basil, finely chopped
11 - Sea salt, to taste
12 - Black pepper, to taste

→ Garnish (optional)

13 - Fresh basil leaves
14 - Flaky sea salt

# How-To Steps:

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

# Expert Advice:

01 -
  • The charring turns simple cherry tomatoes into something concentrated and almost caramelized—it's the difference between tasting tomato and tasting summer.
  • You can have this on the table in under 20 minutes, which means it's perfect for when you want something that feels special without the stress.
  • Burrata is basically edible luxury, and paired with charred tomatoes, it feels like you're doing something fancy even though you're just cooking in your kitchen.
02 -
  • Don't move the tomatoes constantly—they need that direct heat contact to actually char; shaking the pan every minute or so is enough, and patience is what turns them from steamed to caramelized.
  • Burrata breaks down and gets weird if it gets warm, so serve it cold and add it to the salad only when you're ready to eat, or it'll become a sad puddle within minutes.
  • The dressing can be made ahead, but chop your basil last minute because it oxidizes quickly and loses that bright, fresh flavor that makes the whole thing sing.
03 -
  • Don't preheat your serving dishes—the warm tomatoes will be perfect against cold greens and cheese, and that temperature contrast is half the appeal.
  • Save a tiny handful of basil to tear by hand as a final garnish; it looks better than chopped and tastes fresher because it hasn't been damaged by the knife.
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