Save to Pinterest There was an evening when my neighbor brought over burrata she'd picked up from the farmers market, and I had a bag of cherry tomatoes sitting on the counter that needed using. I didn't have much of a plan, just a hot skillet and the instinct to char something. Ten minutes later, we were eating straight from the platter, barely bothering with plates, the creamy cheese mixing with the sweet-tart burst of blistered tomatoes. That moment taught me that sometimes the simplest ideas, the ones you stumble into without overthinking, become the meals you remember.
I made this for a small dinner party last spring, and one guest asked if I'd been cooking all afternoon. I laughed because she was holding the evidence of my speed in a fork, watching the burrata cream spill across her plate. That's when I understood that this salad has a quiet confidence to it, the kind that doesn't need to announce how easy it is.
Ingredients
- Cherry tomatoes (2 cups, about 300 g): Look for ones that still have a bit of give when you press them gently, not rock hard, because they'll soften and concentrate as they char.
- Extra-virgin olive oil (3 tbsp total): Don't skimp here; this is where flavor lives, so grab something with a taste you actually enjoy.
- Sea salt and black pepper: The salt brings out the tomato's natural sweetness while the char is happening.
- Mixed baby greens (5 oz, about 140 g): Whatever mix speaks to you—arugula adds a peppery note, spinach is mild and earthy, spring mix is just happy to be here.
- Burrata cheese (8 oz, one or two balls): This is the star, so buy it as close to serving time as possible; it's best when it still feels soft and pillowy.
- Balsamic glaze or vinegar (1 tbsp): The glaze is sweeter and thicker, vinegar gives you more control, either works beautifully.
- Fresh garlic (1 small clove, minced): Just a whisper of it in the dressing, enough to know it's there but not so much it overpowers.
- Fresh basil (1 tbsp chopped, plus more for garnish): Tear it by hand just before using if you can; bruised basil from a knife sometimes tastes a bit metallic.
Instructions
- Get Your Pan Ready:
- Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. You want it shimmering and almost smoking—when you add the tomatoes, they should sizzle immediately and the sound will tell you everything's at the right temperature.
- Char Those Tomatoes:
- Pour in the whole cherry tomatoes and leave them mostly alone for a minute or two, just shaking the pan occasionally. You're looking for blistered, blackened spots on the skin, which means the natural sugars are caramelizing. This takes about 5 to 7 minutes total.
- Season While Hot:
- The moment they come off heat, hit them with sea salt and a few grinds of pepper. The salt sticks better when everything is warm, and you'll taste the difference.
- Make Your Dressing:
- While the tomatoes cool slightly, whisk together 2 tablespoons of olive oil, the balsamic, minced garlic, chopped basil, salt, and pepper in a small bowl. Taste it and adjust—the balsamic should feel balanced with the oil, not sharp or flat.
- Build the Salad:
- Spread your greens across a serving platter or individual plates. This is the foundation that keeps everything fresh and cool.
- Layer On the Warmth:
- Scatter the charred tomatoes over the greens while they're still warm. The heat will gently wilt the leaves just enough without making them limp.
- Add the Burrata:
- Gently tear the burrata into pieces and place it over everything. The warmth of the tomatoes will start to soften it, which is exactly what you want.
- Dress and Finish:
- Drizzle with your basil dressing, scatter extra basil leaves on top, and finish with a few flakes of flaky sea salt. Serve right away while the tomatoes are still warm and the cheese is still cold.
Save to Pinterest I realized during a quiet Tuesday dinner that this salad is one of those dishes that feels complete and satisfying without needing bread or anything else to follow. It's enough on its own, which is a rare and wonderful thing.
Why This Works
The magic happens at the intersection of temperature and flavor: the warm, concentrated sweetness of charred tomatoes meeting the cool, creamy luxury of burrata, all held together by peppery greens and a silky basil dressing. It feels modern and restaurant-quality but asks almost nothing of you in effort. The whole thing is a study in how just a few good ingredients, treated with respect, can shine without fussing.
Variations and Swaps
This salad is naturally flexible and forgiving. If burrata is hard to find or out of budget, fresh mozzarella works beautifully, or even a soft goat cheese if you want something tangier. For texture, consider tossing in some toasted pine nuts or sliced almonds just before serving. You could also grill the tomatoes on a barbecue grate instead of charring them in a pan—the flavor deepens even more, with a smokiness that pairs wonderfully with the cheese.
Serving and Pairing
This dish is best served immediately, while the tomatoes still have that warm, blistered character and the burrata hasn't fully softened into submission. A crisp Italian white wine like Pinot Grigio is a natural pairing, the acidity cutting through the richness of the cheese. You could also serve this as part of a larger spread of small plates, or let it stand alone as a light dinner on a warm evening.
- Serve on chilled plates if you have time to pop them in the refrigerator beforehand.
- If you're cooking for a crowd, assemble the components separately and let guests build their own salads.
- Make the dressing up to an hour ahead, but wait to add the basil until the last moment so it stays bright and fresh.
Save to Pinterest This salad reminds me that cooking doesn't always need to be complicated to be memorable. Sometimes the best moments happen when you let good ingredients do their job and trust yourself to get out of the way.
Recipe FAQs
- → How do I achieve the perfect char on cherry tomatoes?
Heat olive oil in a skillet on medium-high and cook tomatoes for 5-7 minutes, shaking the pan occasionally until skins blister and develop char spots.
- → Can I substitute burrata with other cheeses?
Yes, fresh mozzarella or goat cheese are excellent alternatives that offer a similar creamy texture and mild flavor.
- → What is the role of balsamic glaze in the dressing?
Balsamic glaze adds a subtle sweetness and acidity that balances the smoky tomatoes and creamy cheese for a harmonious taste.
- → Is this dish suitable for special diets?
It is naturally gluten-free and vegetarian, but always check ingredient labels if gluten sensitivity is a concern.
- → Can the tomatoes be grilled instead of pan-charred?
Absolutely, grilling tomatoes imparts a smoky flavor and can be a delicious alternative method for charring.