Charred Tomato Burrata Salad (Printable Version)

Fresh greens topped with charred cherry tomatoes, creamy burrata, and a basil-infused olive oil dressing.

# Components:

→ Tomatoes

01 - 2 cups whole cherry tomatoes (about 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)
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, to taste
12 - Freshly ground black pepper, to taste

→ Garnish (optional)

13 - Fresh basil leaves
14 - Flaky sea salt

# Preparation steps:

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

# Expert Advice:

01 -
  • The charred tomatoes taste concentrated and almost caramelized, nothing like raw tomatoes.
  • Burrata melts slightly from the warm tomatoes, creating a creamy moment that feels indulgent but takes 18 minutes.
  • It's the kind of salad people actually get excited about, not the kind they politely finish.
02 -
  • Don't wash the cherry tomatoes until just before cooking; they'll char better when they're dry, with less steam rising from the pan.
  • The dressing can be made 30 minutes ahead, but dress the salad only when you're ready to eat it, or the greens will wilt from the warmth.
03 -
  • Bring the burrata out of the fridge 5 minutes before serving so it's creamy but still cold enough to hold its shape.
  • If your tomatoes release a lot of liquid while cooking, save that in the pan after removing the tomatoes and drizzle it over the salad instead of just the dressing.
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