Save The first time I really understood what charring tomatoes could do was on a random Tuesday when I had a beautiful handful of cherry tomatoes and absolutely nothing else appealing in my kitchen. I threw them in a hot pan out of sheer desperation, and within minutes, the kitchen filled with this deep, smoky sweetness that made me pause mid-chop. That moment taught me that sometimes the best flavors come from a little heat and a little patience, and this salad was born from that happy accident.
I made this for my mom last summer when she was visiting, and I remember her closing her eyes after the first bite like she was solving some delicious puzzle. She asked how long it took me to develop the recipe, and I laughed because it was really just: burn some tomatoes, throw some things together, and hope for the best. But that's exactly what made her love it, I think, because it felt real and not overthought.
Ingredients
- Cherry tomatoes (2 cups): Use the sweetest ones you can find; their natural sugar intensifies under heat and becomes almost caramel-like when they blister.
- Extra-virgin olive oil (3 tbsp total): Invest here because you taste it directly, and the difference between good and mediocre is immediate and noticeable.
- Mixed baby greens (5 oz): The delicate ones wilt beautifully under the warm tomatoes, so skip the dense kale for this one.
- Burrata cheese (8 oz): If you've never had it, burrata is mozzarella's creamy, luxurious cousin with a soft center that practically melts on your tongue.
- Balsamic glaze (1 tbsp): The reduced version adds depth without the wateriness of straight vinegar, though straight vinegar works fine in a pinch.
- Fresh basil (1 tbsp chopped): Tear it by hand if you can rather than chopping, which bruises it and releases bitter oils.
- Garlic clove (1 small): Minced finely so it distributes through the dressing like a whisper, not a shout.
- Sea salt and black pepper: Keep these separate for seasoning at different stages because building flavor gradually tastes better than adding everything at once.
Instructions
- Get your skillet screaming hot:
- Pour a tablespoon of olive oil into a large skillet and turn the heat to medium-high. You want it hot enough that the oil shimmers and moves like water when you tilt the pan, usually about 2-3 minutes in.
- Char the tomatoes until they blister:
- Add all the cherry tomatoes at once and then mostly leave them alone for about 5-7 minutes, shaking the pan occasionally. You're listening for a gentle sizzle and looking for blackened spots on the skins, which means the sugars are caramelizing and the tomatoes are just starting to give up their juice.
- Season and set them free:
- Sprinkle with sea salt and freshly ground black pepper while they're still in the pan, then transfer to a plate and let them cool for a minute or two.
- Build the dressing while you wait:
- In a small bowl, whisk together 2 tablespoons of olive oil, the balsamic glaze, minced garlic, chopped basil, salt, and pepper until combined. Taste it and adjust anything that feels off.
- Compose the salad:
- Arrange the mixed greens on a platter or individual plates, scatter the warm charred tomatoes over the top, then gently tear the burrata into pieces and nestle them among the tomatoes. The residual heat from the tomatoes will soften the cheese slightly, which is exactly what you want.
- Dress and serve:
- Drizzle the basil dressing over everything, finish with a few fresh basil leaves and a sprinkle of flaky sea salt if you have it, and serve right away before the greens get too soft.
Save There was a moment during a dinner party last month when everyone got quiet for a beat after the first bite, and then immediately started asking me questions instead of just eating. That's when I realized this salad does something almost magical—it makes people slow down and actually taste what's in front of them, which honestly feels rarer than it should.
A Word on Charring
Charring isn't burning, even though it looks a little wild when you first see those blackened spots forming. The heat breaks down the tomato skins and caramelizes the natural sugars, creating this deep, complex sweetness that raw tomatoes can never quite achieve. If you're nervous the first time, set a timer for 5 minutes and check on them every minute after that, shaking the pan occasionally so they don't all char on one side.
Why Burrata Matters Here
Burrata is special because it has this dreamy, almost-liquid center that contrasts beautifully with the crispy greens and juicy charred tomatoes. If you can't find it or it's out of your budget, fresh mozzarella works, and goat cheese brings its own tangy personality that's equally delicious, just different. The burrata version is what I make when I want to feel like I'm eating something restaurant-quality in about 15 minutes.
Small Variations That Change Everything
This salad is flexible enough that you can bend it to whatever mood you're in. Add toasted pine nuts or sliced almonds for crunch and richness, grill the tomatoes on a barbecue instead if you want a smokier flavor, or toss in some crispy breadcrumbs if you need more texture. The core idea—warm charred tomatoes with cool creamy cheese and good oil—is what makes it work, and everything else is just riffing on that theme.
- A squeeze of fresh lemon juice in place of balsamic creates a brighter, more summery version.
- Peach or mozzarella instead of burrata becomes an entirely new flavor profile that's equally beautiful.
- Serve it warm if you've made the dressing hot, or let everything cool slightly for a more refreshing take.
Save This salad reminds me that good food doesn't have to be complicated or time-consuming to feel special. Sometimes the most memorable meals come from working with what tastes good right now, in the simplest way possible.
Recipe FAQs
- → What is the best method to char the tomatoes?
Pan-charring over medium-high heat until skins blister imparts a smoky flavor. Alternatively, grilling adds similar char and depth.
- → Can I substitute burrata with another cheese?
Yes, fresh mozzarella or soft goat cheese can be used as alternatives while maintaining creamy texture.
- → How should the dressing be prepared?
Whisk together olive oil, balsamic glaze, minced garlic, chopped basil, salt, and pepper to create a fresh, herbaceous dressing.
- → Are there optional add-ons to enhance texture?
Toasted pine nuts or sliced toasted almonds add delightful crunch and complement the creamy elements.
- → What wine pairs well with this salad?
A crisp Italian white such as Pinot Grigio complements the fresh and smoky notes beautifully.