Charred Tomato Burrata Salad (Printable format)

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

# List of ingredients:

→ Tomatoes

01 - 2 cups (300 g) 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 (140 g) mixed baby greens (arugula, spinach, or spring mix)
06 - 8 ounces (225 g) 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 (optional)

12 - Fresh basil leaves
13 - Flaky sea salt

# How to make it:

01 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
02 - Add the cherry tomatoes and cook for 5 to 7 minutes, shaking the skillet occasionally until their skins blister and char in spots; season with salt and pepper, then remove from heat.
03 - In a small bowl, whisk together 2 tablespoons olive oil, balsamic glaze, minced garlic, chopped basil, salt, and pepper.
04 - Place the mixed baby greens evenly on a serving platter or individual plates.
05 - Distribute the charred cherry tomatoes over the greens.
06 - Gently tear the burrata into pieces and arrange atop the salad.
07 - Pour the basil-infused dressing evenly over the assembled salad.
08 - Optionally garnish with fresh basil leaves and sprinkle flaky sea salt; serve immediately.

# Expert Suggestions:

01 -
  • The charred tomatoes deliver a concentrated sweetness and slight bitterness that feels fancy but takes only minutes.
  • Burrata melts into the warm tomatoes and pools with the dressing, making every bite feel indulgent without any fuss.
  • You can have this on the table faster than it takes to set the mood with music and candles.
02 -
  • Charred tomatoes and cold burrata create a temperature contrast that makes your palate come alive in a way that boring room-temperature salad never will.
  • Burrata waits for no one, so assemble this salad the moment everything is ready; don't let it sit around or the cheese loses its lush texture.
03 -
  • Buy your burrata as close to serving time as possible; it's best when it still has that pillowy, just-made texture.
  • Don't wash your tomatoes until you're ready to use them; excess moisture prevents good charring and creates steam instead of heat.
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