Charred Tomato Burrata Salad (Print)

Bright pan-charred cherry tomatoes atop greens with creamy burrata and basil dressing.

# What You Need:

→ Tomatoes

01 - 2 cups (about 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 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 - Warm 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat.
02 - Add whole cherry tomatoes and cook for 5 to 7 minutes, shaking the skillet occasionally until skins blister and develop charred spots. Season with sea salt and freshly ground black pepper. Remove from heat.
03 - In a small bowl, whisk together 2 tablespoons olive oil, balsamic glaze, minced garlic, chopped basil, sea salt, and black pepper until well combined.
04 - Place mixed baby greens evenly on a serving platter or individual plates.
05 - Distribute the charred tomatoes over the greens.
06 - Gently tear and scatter burrata cheese on top of the salad.
07 - Drizzle the basil-infused dressing evenly over the salad.
08 - Optionally, garnish with fresh basil leaves and flaky sea salt. Serve immediately.

# Top Tips:

01 -
  • Charring the tomatoes turns them into something sweet and jammy—not at all like raw tomato salad.
  • Burrata melts slightly when it meets the warm tomatoes, creating pockets of richness that feel indulgent without being heavy.
  • The whole thing comes together in 18 minutes, which means weeknight dinner that tastes like you actually tried.
02 -
  • Don't walk away from the tomatoes while they're charring—they go from perfect to overdone in about 30 seconds.
  • If your burrata is cold from the fridge, let it sit on the counter for a few minutes before you tear it, or it won't have that silky, loose texture you're after.
03 -
  • If your tomatoes are giving off a lot of liquid, drain them gently before adding them to the salad so the greens don't get soggy.
  • Make the dressing while the tomatoes are charring so everything comes together at the right temperature when it's time to plate.
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