Pin this There's a moment in summer when you realize the simplest dishes are often the best ones. I was standing at the farmers market on a sweltering Saturday, overwhelmed by the abundance of perfect cherry tomatoes, when an older woman next to me grabbed a handful and said, "Char them. Everything changes when you char them." That one suggestion shifted something in how I thought about salads forever—suddenly they weren't just about raw freshness, but about temperature, caramelization, and contrast.
I made this for my partner on an evening when we were both tired and the kitchen felt too hot to do anything ambitious. But then I opened the olive oil and caught that green, grassy smell of basil, and suddenly cooking felt like a conversation instead of a chore. By the time we sat down with those warm charred tomatoes and cool, creamy cheese, the whole mood had shifted.
Ingredients
- Cherry tomatoes (2 cups): Look for ones that feel heavy and smell sweet at the stem end; they'll deliver the most flavor when charred.
- Extra-virgin olive oil: Use good quality here—it's only a few ingredients, so each one matters.
- Mixed baby greens (5 oz): A blend of arugula, spinach, and tender lettuces gives textural variety and a slight peppery note.
- Burrata cheese (8 oz): This is the star—creamy, delicate, and best used the same day you buy it.
- Fresh basil (1 tbsp): Tear or chop it just before using so it stays vibrant and fragrant.
- Balsamic glaze or vinegar (1 tbsp): The glaze adds sweetness and body; regular vinegar works too but use a quality bottle.
- Garlic clove (1 small): Minced fine so it dissolves into the dressing without overpowering anything.
- Sea salt & black pepper: These simple seasonings are your control knobs—taste and adjust as you go.
Instructions
- Get Your Pan Smoking Hot:
- Pour 1 tablespoon of olive oil into a large skillet and crank the heat to medium-high. Wait about 2 minutes until the oil shimmers and just starts to smoke—this is when the magic happens.
- Char Those Tomatoes:
- Add all the cherry tomatoes at once and let them sit undisturbed for a moment so they can develop color, then shake the pan every 30 seconds or so for 5 to 7 minutes until the skins blister and blacken in spots. The tomatoes should smell caramelized and sweet, almost jammy.
- Season and Cool:
- Sprinkle with sea salt and fresh black pepper while they're still hot, then transfer to a plate to cool slightly.
- Build Your Dressing:
- In a small bowl, whisk together 2 tablespoons of olive oil, the balsamic glaze, minced garlic, chopped basil, a pinch of salt, and pepper. Taste it—the garlic should be just a whisper, not aggressive.
- Compose the Salad:
- Arrange your mixed greens on a platter or plates, scatter the still-warm charred tomatoes over them, then gently tear the burrata into pieces and nestle them throughout. The warmth from the tomatoes will just barely soften the cheese.
- Finish and Serve:
- Drizzle everything with the basil dressing, scatter a few extra fresh basil leaves and flaky sea salt on top, and serve right away while the temperature contrast is still there.
Pin this There's a small magic in watching someone taste this for the first time—the moment when they bite into the warm, charred tomato and hit the cool, creamy burrata, their eyes light up. It's honest food that doesn't pretend to be complicated, but somehow tastes like you've put thought into it.
The Science of Charring Tomatoes
When you char tomatoes, you're triggering something called the Maillard reaction, where heat breaks down proteins and sugars into hundreds of new compounds. That's why charred tomatoes taste deeper, sweeter, and more complex than raw ones—it's not just about color, it's actual chemical transformation. The acidity softens slightly too, making the whole salad feel more rounded and less sharp.
Burrata, the Creamy Wild Card
Burrata is basically mozzarella that never fully set—you're getting a tender exterior surrounding a pool of cream and fresh curds. It sounds fancy but it's actually a accident of Italian cheesemaking that turned into something deliberate and beloved. Because it's so delicate, you want to handle it gently and eat it soon after buying; it's the opposite of cheese that improves with age.
Variations Worth Trying
This recipe is a canvas more than a prescription. Some nights I add a handful of toasted pine nuts for crunch, or swap in grilled tomatoes if the oven is already on. A drizzle of aged balsamic vinegar instead of glaze changes the whole tone, leaning you toward earthiness rather than sweetness. Even just switching out the basil for mint or oregano from a friend's garden shifts everything into a new season.
- Toast some pine nuts or sliced almonds separately and scatter them on top for texture and richness.
- If burrata isn't available, fresh mozzarella or even soft goat cheese work in a pinch.
- A crisp Italian white wine like Pinot Grigio or Vermentino pairs beautifully alongside this.
Pin this This salad reminds me that sometimes the most memorable meals are the ones that look effortless but taste intentional. Make it when you want to feel like you've taken a moment for yourself.
Recipe Questions
- → How do you char cherry tomatoes perfectly?
Heat olive oil in a skillet over medium-high heat, then cook the cherry tomatoes for 5-7 minutes, shaking occasionally until skins blister and blacken in spots.
- → Can I substitute burrata with another cheese?
Yes, fresh mozzarella or goat cheese are great alternatives that provide a creamy texture with slightly different flavors.
- → What greens work best in this salad?
Mixed baby greens such as arugula, spinach, or a spring mix add a crisp, fresh base that complements the creamy cheese and charred tomatoes.
- → Is balsamic glaze necessary for the dressing?
Balsamic glaze or good-quality balsamic vinegar adds acidity and sweetness, but you can adjust it to taste or omit if preferred.
- → Any tips for enhancing texture in this salad?
Adding toasted pine nuts or sliced toasted almonds provides a pleasant crunch that contrasts nicely with the creamy burrata and tender greens.
- → Can this salad be made ahead of time?
It's best enjoyed fresh for optimal texture and flavor, but you can prepare components separately and assemble just before serving.