Charred Tomato Burrata Salad (Printable)

Bright salad with blistered cherry tomatoes, creamy burrata, fresh greens, and basil olive oil.

# What You'll Need:

→ Tomatoes

01 - 2 cups cherry tomatoes, whole
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)
06 - 8 ounces burrata cheese (1–2 balls)

→ Dressing

07 - 2 tablespoons extra-virgin olive oil
08 - 1 tablespoon balsamic glaze or good-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

# Method:

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

# Expert Advice:

01 -
  • The contrast between hot charred tomatoes and cool creamy burrata creates that perfect hot cold moment that makes salads unforgettable
  • This comes together in under twenty minutes but looks and tastes like something from a restaurant that takes reservations weeks in advance
02 -
  • Serve this immediately because the temperature contrast between warm tomatoes and cold burrata is what makes it sing
  • I learned the hard way that refrigerated burrata loses its magic, so let it sit at room temperature while you char the tomatoes
03 -
  • Use a pair of kitchen shears to snip the fresh basil right over the salad instead of chopping it on a board
  • Season the tomatoes while they are still in the pan so the salt melts into those blistered skins
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