Pin There's something about the smell of tomatoes hitting a hot pan that makes everything else fade away. I discovered this salad on an ordinary Tuesday evening when my farmer's market haul was sitting on the counter, and I'd just grabbed burrata on impulse. The idea was simple: char those cherry tomatoes until their skins burst, let them cool slightly, then nest them into tender greens with the creamiest cheese I could find. That first bite—the contrast of blistered sweetness against cool, peppery arugula and that impossible burrata—changed how I think about salad entirely.
I made this for a friend who'd just mentioned she was tired of eating the same things on repeat, and watching her face when she tasted it—that quiet pause before she said "oh, wow"—told me everything. She went home and made it that same night. Now whenever we text, she sends me photos of her versions, sometimes with grilled peaches added, sometimes with crispy chickpeas. It became our thing without either of us planning it that way.
Ingredients
- Cherry tomatoes: Use the sweetest ones you can find—quality matters here since there's nowhere for them to hide.
- Extra-virgin olive oil: Buy the good stuff; you taste it directly and it should make you want to drink it straight from the bottle.
- Burrata cheese: This is the star, so seek it out fresh from a good cheese counter or Italian market—it's worth the effort.
- Mixed baby greens: Soft and delicate matter more than hearty here; let the greens be a whisper, not a shout.
- Balsamic glaze: The thick, syrupy kind clings better than straight vinegar and adds a subtle sweetness that balances the char.
- Fresh basil: Tear it by hand just before serving so it stays vibrant and doesn't bruise into sadness.
Instructions
- Get your pan screaming hot:
- Heat olive oil over medium-high heat until it shimmers and moves like liquid glass. You want the pan hot enough that the tomatoes immediately protest with a sizzle when they hit it.
- Char those tomatoes:
- Add the whole cherry tomatoes and resist the urge to fuss with them for the first couple of minutes. Let them develop dark, blistered spots—that's where the flavor lives. Shake the pan occasionally and listen for the skins to crack slightly, about 5–7 minutes total.
- Season while they're still warm:
- The salt and pepper stick better to hot tomatoes and season them from the inside as they cool slightly.
- Whisk your dressing together:
- In a small bowl, combine the olive oil, balsamic, minced garlic, and chopped basil—the garlic should be so finely minced it's almost a paste so it distributes evenly.
- Build the salad:
- Start with a bed of greens on your plate, then scatter the still-warm charred tomatoes over them. The heat will just barely wilt the leaves, which is exactly right.
- Add the burrata with gentle hands:
- Tear the burrata into pieces—don't cut it with a knife—and nestle the pieces among the tomatoes so the creamy center can pool slightly where it touches the warm fruit.
- Finish with confidence:
- Drizzle the basil dressing generously over everything, then scatter on a few more basil leaves and a pinch of flaky sea salt. Serve right away while the tomatoes are still a little warm.
Pin There was a moment during a summer dinner party when someone asked for the recipe, then asked again the next day, and then texted me a month later saying they'd made it for their own guests. That's when I realized this isn't just a salad—it's the kind of thing that makes people want to cook for other people.
Why Charring Changes Everything
Raw tomatoes are nice, but charred tomatoes are a conversation. The heat breaks down the cell walls and concentrates the natural sugars, turning each little tomato into something almost candied. There's also a compound called Maillard that forms when food hits high heat, and it creates these deep, almost savory notes that you can't get any other way. Once you've had charred tomatoes, you understand why people get obsessive about their produce.
The Burrata Question
Burrata is made of two things: the outside is mozzarella, and the inside is soft, loose curds suspended in cream that pours out when you tear it. It's meant to be eaten fresh and soon, which is why it feels like such a treat. If you can't find burrata, fresh mozzarella works, or even creamy goat cheese if you want to go in a tangier direction. But if you can find the real thing, use it—it's the reason this salad tastes like an experience instead of just something you threw together.
Variations Worth Trying
The beauty of this salad is that it adapts to whatever your garden or market is offering. I've made it with grilled peaches instead of tomatoes, added crispy chickpeas for texture, and even scattered toasted pine nuts when I had them on hand. A friend adds a few anchovy fillets and swears by it; I keep meaning to try her version. The core idea—something warm and slightly charred, cool creamy cheese, good greens—stays constant while everything else can shift with the season.
- Toast some pine nuts in a dry pan and scatter them on top for crunch and richness.
- Add a few anchovy fillets or a drizzle of anchovy paste if you want to deepen the savory notes.
- Grill the tomatoes over charcoal instead of pan-charring for a smokier, more complex flavor.
Pin This salad taught me that the simplest recipes are often the best ones—the ones where every ingredient has to earn its place. Make this for yourself first, then make it for someone you want to impress.
Recipe Q&A
- → How do you achieve the perfect char on cherry tomatoes?
Heat olive oil in a skillet over medium-high heat and cook the tomatoes for 5–7 minutes, gently shaking to blister the skins without burning.
- → Can I substitute the burrata cheese?
Yes, fresh mozzarella or goat cheese works well if burrata is unavailable, offering a similar creamy texture.
- → What is the best way to prepare the dressing?
Whisk together olive oil, balsamic glaze, minced garlic, chopped basil, salt, and pepper for a fresh and balanced flavor.
- → Are there suggestions to add crunch to this salad?
Toasted pine nuts or sliced toasted almonds make great crunchy additions that complement the soft burrata and juicy tomatoes.
- → Can this salad be served warm or cold?
The tomatoes are best served warm right after charring, while the greens and burrata remain cool, creating a pleasing contrast.