Charred Tomato Burrata Salad (Printable)

Fresh cherry tomatoes, creamy burrata, greens, and basil olive oil create a vibrant dish.

# What You Need:

→ Tomatoes

01 - 2 cups whole cherry tomatoes
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 high-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 (optional)

12 - Fresh basil leaves
13 - Flaky sea salt

# Directions:

01 - Warm 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat.
02 - Add cherry tomatoes to the skillet and cook for 5 to 7 minutes, shaking occasionally until skins blister and develop charred spots. Season with sea salt and freshly ground black pepper, then 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 combined.
04 - Distribute mixed baby greens evenly across a serving platter or individual plates.
05 - Place the charred cherry tomatoes atop the greens.
06 - Gently tear the burrata into pieces and arrange on top of the salad.
07 - Pour the basil-infused dressing evenly over the salad.
08 - Optionally, garnish with fresh basil leaves and flaky sea salt. Serve immediately.

# Expert Advice:

01 -
  • The charred tomatoes burst with concentrated sweetness, nothing like raw tomatoes you've had before.
  • Burrata's creamy interior melts into every bite, turning a simple salad into something luxurious and effortless.
  • It comes together in under 20 minutes, making it perfect for weeknight dinners or unexpected guests.
02 -
  • Don't overcrowd your pan—the tomatoes need direct contact with the hot surface to char properly, not steam.
  • Buy burrata the day you plan to serve it; it deteriorates quickly in the fridge and loses that silky, creamy texture you're after.
03 -
  • Keep your burrata cold until the last possible moment—let it come out of the fridge just as you're plating, so it stays as creamy as possible.
  • If you have access to a grill or grill pan, use it instead of a skillet for a different kind of char that feels almost smoky.
Return