Save to Pinterest Summer happened to catch me off guard one July evening when a friend arrived with fresh burrata and I had nothing but cherry tomatoes warming on the counter. I threw them into a hot pan out of pure improvisation, and within minutes the kitchen filled with this incredible smoky sweetness that made me stop chopping herbs just to breathe it in. That accident became a ritual—now whenever I want something that tastes effortless but feels intentional, I reach for this salad.
I made this for a dinner party once, and a guest asked if the dressing was store-bought because it seemed too polished for something so simple. I laughed and showed her the four ingredients whisked together in a bowl two minutes before serving. That's when I realized the real magic wasn't technique or secret ingredients—it was letting each component be exactly what it was meant to be.
Ingredients
- Cherry tomatoes: Use the ripest ones you can find because charring concentrates their natural sweetness and creates those gorgeous blistered skins that give the salad texture.
- Extra-virgin olive oil: Get the good stuff here—you'll taste the difference in both the charring pan and the dressing since there's nothing to hide behind.
- Mixed baby greens: Choose whatever feels fresh to you, whether that's mostly arugula for peppery notes or spinach for something gentler.
- Burrata cheese: This is the whole point, so if you can find it fresh from a local dairy, your salad will transform into something genuinely special.
- Balsamic glaze or vinegar: The glaze is thicker and slightly sweeter, which creates pools of flavor, but a good vinegar works beautifully if that's what you have.
- Fresh basil: Chop it just before you use it so the oils stay bright and the flavor doesn't fade into the background.
Instructions
- Get your pan hot:
- Pour the olive oil into a large skillet and let it heat over medium-high until it shimmers and moves like water across the surface. You want it genuinely hot, almost smoking.
- Char the tomatoes:
- Add all your cherry tomatoes at once and let them sit for a minute before shaking the pan—this is how you get those gorgeous charred spots instead of just rolling them around. The skins will blister and pop slightly, releasing their juice, which is exactly what you want.
- Season while they're hot:
- As soon as the tomatoes leave the heat, sprinkle them with salt and pepper so the seasonings stick to the warm surface instead of sliding off later.
- Make the dressing:
- In a small bowl, whisk together olive oil, balsamic, minced garlic, and chopped basil until it looks emulsified and smells like a Mediterranean afternoon. Taste it and adjust for balance.
- Build your salad:
- Spread the greens on a plate or platter first, then scatter the warm tomatoes over top so they can start wilting the edges of the leaves just slightly.
- Add the burrata:
- Tear the cheese into pieces with your hands rather than cutting it—the jagged edges catch the dressing better, and the creaminess will pool around the warm tomatoes.
- Dress and serve:
- Drizzle everything with the basil dressing right before eating, then scatter extra basil leaves and flaky salt on top. Serve immediately while the tomatoes are still warm.
Save to Pinterest This salad became proof that a dish doesn't need complexity to feel memorable. A friend once said eating it felt like tasting the last day of summer in a single bite, and I realized she was right—there's something about charred sweetness and creamy coolness colliding on a plate that makes you want to slow down and pay attention.
Why Charring Changes Everything
Charring isn't just about color—it's chemistry. When the tomato skins blister under heat, the natural sugars caramelize and the proteins break down, creating depth that raw tomatoes can't offer. The first time I noticed this difference, I understood why restaurant salads tasted different from the ones I made at home. Now whenever someone tastes this and asks what makes it special, I point to those blackened spots and say that's where the flavor lives.
The Burrata Factor
Burrata is technically mozzarella and cream, but eating it feels like a small rebellion against ordinary salads. The warm tomatoes soften it just enough that it stops being a discrete ingredient and becomes part of the dressing itself. I learned this the hard way by using cold burrata straight from the fridge—it stayed separate and deflated the whole experience. Now I let it sit out while the tomatoes cook, so everything meets in the middle.
Making It Your Own
The beauty of this salad is how it invites you to make small changes based on what's in your kitchen or what you're craving. I've added toasted pine nuts for crunch, swapped in grilled tomatoes when we had the grill going, and once drizzled it with hot chili oil because I was in that kind of mood. The structure holds no matter what you do to it because the core idea—charred sweetness meeting creamy coolness—is bigger than any single ingredient.
- Try adding a handful of toasted almonds or pine nuts if you want texture and richness.
- A tiny pinch of red pepper flakes in the dressing wakes everything up without overwhelming it.
- If you can't find burrata, fresh mozzarella or even whipped goat cheese will work beautifully.
Save to Pinterest This is the kind of salad that reminds you why cooking matters—not because it's complicated, but because simple ingredients treated with attention become something worth gathering around. Make it when you want to feel like summer is still possible.
Recipe FAQs
- → How do I properly char the cherry tomatoes?
Heat olive oil in a skillet over medium-high heat and cook tomatoes for 5-7 minutes until their skins blister and develop charred spots. Shake the pan occasionally for even cooking.
- → Can I substitute burrata with another cheese?
Yes, fresh mozzarella or goat cheese can be used as alternatives for a similar creamy texture and mild flavor.
- → What is the best way to prepare the basil dressing?
Whisk together extra-virgin olive oil, balsamic glaze, finely minced garlic, fresh chopped basil, sea salt, and black pepper until well combined.
- → Are there recommended garnishes for enhancing the salad?
Fresh basil leaves and flaky sea salt add aromatic and textural contrast to the dish when sprinkled on top before serving.
- → Can the tomatoes be grilled instead of pan-charred?
Absolutely, grilling the tomatoes over a barbecue imparts a smoky flavor and similar charred texture for an alternative preparation method.