Charred Tomato Burrata Salad (Printable Version)

Vibrant salad combining charred cherry tomatoes, fresh greens, creamy burrata, and basil olive oil drizzle.

# 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 and black pepper, to taste

→ Garnish

12 - Fresh basil leaves (optional)
13 - Flaky sea salt (optional)

# Directions:

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

# Expert Tips:

01 -
  • The pan-charring transforms ordinary cherry tomatoes into something sweet and complex, nothing like raw tomatoes.
  • Burrata's creamy center melts slightly from the warm tomatoes, creating an effortless luxury with minimal fuss.
  • It's done in under twenty minutes but feels like the kind of dish you'd order at a restaurant.
02 -
  • The tomatoes will continue to release juice as they cool, so if you make this ahead, dress it just before serving or the salad will get soggy.
  • Buy burrata the same day you plan to serve it; it doesn't age gracefully in the fridge.
  • Don't skip the pan-charring step thinking you can achieve the same effect with raw tomatoes; the sweetness and depth that comes from the heat is the entire point.
03 -
  • If burrata isn't available or you want to save a few dollars, fresh mozzarella works, though you'll lose some of that creamy center magic.
  • A grill pan or even a grill itself will give you more dramatic char marks than a regular skillet, which is purely a visual thing but makes people take photos before eating.
  • Add toasted pine nuts or sliced almonds if you want crunch, but honestly, the salad is already texturally interesting without them.
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