Charred Tomato Burrata Salad (Printable)

Salad featuring charred cherry tomatoes, fresh greens, burrata cheese, and a basil-infused olive oil dressing.

# What You'll 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 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

# How-To Steps:

01 - Warm 1 tablespoon 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 salt and pepper, then remove from heat.
03 - In a small bowl, whisk together 2 tablespoons extra-virgin olive oil, balsamic glaze, minced garlic, chopped basil, sea salt, and black pepper.
04 - Place mixed baby greens on a serving platter or individual plates.
05 - Distribute the charred tomatoes evenly over the bed of greens.
06 - Gently tear the burrata cheese and place it atop the salad.
07 - Drizzle the prepared basil dressing evenly over the salad.
08 - Optionally, top with additional fresh basil leaves and flaky sea salt. Serve immediately.

# Expert Suggestions:

01 -
  • Ready in under 20 minutes, which means you can actually pull this together on a weeknight instead of just dreaming about it.
  • The warm-charred tomatoes against cool, creamy burrata feels unexpectedly luxurious but tastes completely unpretentious.
  • One skillet, minimal cleanup, and your kitchen smells like an Italian afternoon.
02 -
  • Don't skip the high heat when charring the tomatoes because low heat just steams them into sadness; you need that aggressive heat to break down the skins and concentrate the flavor.
  • Burrata waits for no one, so make sure everything else is ready to go before you tear it open and place it on the salad, or it'll get weepy and sad-looking on the plate.
03 -
  • Taste your balsamic vinegar before you buy it if possible, because the quality varies wildly and it's worth spending a few extra dollars on a bottle that's actually delicious.
  • Prep everything except the burrata ahead of time, and you can literally assemble this salad in three minutes when guests are arriving or dinner time is suddenly now.
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