Charred Tomato Burrata Salad (Printable Page)

A fresh mix of charred cherry tomatoes, crisp greens, and creamy burrata finished with basil olive oil.

# What You Need:

→ Tomatoes

01 - 2 cups whole cherry tomatoes (300 g)
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) (140 g)
06 - 8 ounces burrata cheese (1–2 balls) (225 g)

→ 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

# Steps:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
02 - Add the cherry tomatoes and cook for 5 to 7 minutes, shaking the pan occasionally until the skins blister and char in spots. Season with salt and pepper. Remove from the 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 tomatoes over the bed of greens.
06 - Gently tear the burrata cheese and arrange it atop the salad.
07 - Drizzle the basil-infused dressing over the assembled ingredients.
08 - Optionally, garnish with fresh basil leaves and flaky sea salt. Serve immediately.

# Expert Advice:

01 -
  • The charred tomatoes taste like concentrated summer, sweet and slightly smoky in a way that feels like a small luxury.
  • It comes together in under twenty minutes but looks like you spent hours thinking about it.
  • Burrata melts into the warm tomatoes just enough to create its own sauce without any fuss.
02 -
  • Don't walk away from the tomatoes once they hit the pan—you need to shake them occasionally so they char evenly instead of just releasing all their juice in one spot.
  • Cold burrata and warm tomatoes are what make this work, so take the cheese out of the fridge just before you plate rather than sitting it out while you cook.
03 -
  • Buy your tomatoes a day or two before you plan to make this so they're at peak ripeness—flavorless tomatoes can't be saved by charring.
  • If your balsamic glaze is too thick, warm it slightly so it drizzles smoothly instead of sitting in sticky puddles on the plate.
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