Save There's a moment every summer when I stop overthinking salads and just let the heat do the work. I was standing in my kitchen on a June evening, tomatoes piled on the counter from the farmers market, when I decided to char them instead of slice them raw. The smell alone—that sweet, slightly smoky perfume rising from the skillet—made everyone pause mid-conversation and ask what I was making. That one small choice transformed an ordinary salad into something unforgettable.
I made this for a small dinner party where someone mentioned they were tired of salads, and I watched their expression change after the first bite. The contrast between the cool, peppery greens and those warm, blistered tomatoes with their almost jammy centers hit differently. That night it became clear this wasn't just a side dish—it was the main event on the plate.
Ingredients
- Cherry tomatoes, 2 cups: Look for ones that feel heavy and smell sweet at the stem; they'll char better and taste richer than mealy ones.
- Extra-virgin olive oil, 3 tbsp total: This is where quality matters—use something you actually like tasting on its own, not the cheapest bottle.
- Mixed baby greens, 5 oz: Arugula adds a peppery bite that plays beautifully against the sweetness of charred tomatoes.
- Burrata cheese, 8 oz: Buy it as close to serving time as possible; it's best when cold and creamy, not when it's been sitting around.
- Balsamic glaze, 1 tbsp: The thick, syrupy kind coats better than regular vinegar and adds an immediate shine to the plate.
- Fresh basil, 1 tbsp chopped plus extra leaves: Tear it by hand rather than chopping if you can; it bruises less and tastes cleaner.
- Garlic clove, 1 small minced: Raw garlic in the dressing adds a whisper of sharpness that wakes everything up.
- Sea salt and black pepper: Use flaky salt for garnish if you have it; it adds a pleasant crunch and doesn't dissolve into the warm tomatoes.
Instructions
- Get your skillet hot:
- Pour 1 tablespoon of olive oil into a large skillet and let it heat over medium-high heat until it shimmers and moves easily around the pan. You'll know it's ready when a tomato sizzles immediately on contact.
- Char the tomatoes:
- Add all the cherry tomatoes and let them sit undisturbed for a minute or two so they develop a dark, blistered spot. Then shake the pan every 30 seconds or so, turning them to char on different sides, until 5 to 7 minutes have passed and most are wrinkled with blackened spots. Season with salt and pepper while they're still hot, then set aside.
- Whisk the dressing together:
- In a small bowl, combine 2 tablespoons of olive oil, the balsamic glaze, minced garlic, chopped fresh basil, and a pinch each of salt and pepper. Whisk until it's emulsified and tastes balanced—if it's too sharp, add a tiny bit more oil; if it's flat, add more salt.
- Assemble the salad:
- Spread the mixed greens across a serving platter or divide among individual plates. Scatter the warm charred tomatoes over the top, then gently tear the burrata into rough pieces and place them where they'll melt slightly into the still-warm tomatoes.
- Dress and finish:
- Drizzle the basil dressing over everything, scatter a few more fresh basil leaves on top, and finish with a small pinch of flaky sea salt. Serve immediately while the tomatoes are still warm and the burrata is perfectly creamy.
Save I've learned that salad doesn't have to be cold or boring or feel like obligation. This one somehow became the thing people text me about weeks later, saying they finally made it and now they understand. That's when you know a recipe matters.
Why Charring Changes Everything
Raw cherry tomatoes are fine, but charred ones are a completely different ingredient. The heat breaks down the cell walls, concentrating the sugars so they taste almost jammy, while the blistered skin adds a subtle smoky depth. It's not complicated—just olive oil, high heat, and patience—but it transforms something ordinary into something that feels special without any fuss.
Burrata Versus Other Cheeses
Burrata is expensive and doesn't last long, which means it's worth seeking out fresh and using it properly. When it hits those warm tomatoes, the edges soften and the creamy center stays intact, creating pockets of richness. If you can't find it or want to save money, fresh mozzarella works, or even a small dollop of goat cheese, though nothing quite captures that luxurious moment burrata provides.
Ways to Build on This
This salad is perfect as is, but it also welcomes small additions without losing its simplicity. A handful of toasted pine nuts adds crunch and a subtle sweetness that pairs with the tomatoes and basil. You could grill the tomatoes instead of pan-charring them if you're already outside cooking, or add a thin slice of crusty bread rubbed with garlic to soak up the dressing.
- Toast pine nuts or sliced almonds in a dry skillet for 2 to 3 minutes and scatter them over the salad just before serving.
- Grill the tomatoes on a barbecue for a deeper, smokier char if you prefer that flavor.
- Add a grilled slice of rustic bread to the plate if you want something to soak up the dressing and warmth.
Save This is the salad I make when I want to feel like a good cook without spending hours in the kitchen. It never fails to impress, and it always tastes like summer.
Recipe Questions & Answers
- → How do you char cherry tomatoes properly?
Heat olive oil in a skillet over medium-high heat and cook cherry tomatoes for 5–7 minutes, shaking occasionally until skins blister and char slightly.
- → Can I substitute burrata cheese?
Yes, mozzarella or goat cheese are good alternatives if burrata is unavailable, providing a similar creamy texture.
- → What fresh greens work best for this salad?
Mixed baby greens like arugula, spinach, or spring mix offer a crisp and mild base that complements the rich burrata and charred tomatoes.
- → Is it possible to grill the tomatoes instead of pan-charrying?
Grilling the tomatoes adds a smoky depth similar to pan-charrying and can be used as an alternative cooking method.
- → What kind of dressing is used in this salad?
A dressing made with extra-virgin olive oil, balsamic glaze, minced garlic, fresh basil, salt, and pepper adds bright and herbal notes to the dish.