Pin It There's a moment in summer when you bite into a tomato still warm from the sun and realize why people wax poetic about them. I discovered this salad accidentally one evening while trying to salvage some cherry tomatoes that were starting to wrinkle, tossing them into a hot pan and watching them blister and pop into something extraordinary. The charred sweetness, the way the skins split to reveal concentrated flavor—it completely changed how I thought about cooking tomatoes. Pair that with creamy burrata that practically melts into the warm fruit, and suddenly you have something that tastes like summer itself, but better because you made it.
I made this for a dinner party where I'd slightly overcommitted on the menu, and I remember the relief when people came back to this salad three times over, barely touching the more elaborate dishes. It was the moment I learned that simple, when done right, beats complicated every single time. My friend Marco kept saying it tasted like being on the Amalfi Coast, which wasn't entirely true but also felt true in the way food memories work.
Ingredients
- Cherry tomatoes: Two cups of whole ones—their small size means faster charring and more concentrated sweetness than large tomatoes, which is exactly the point here.
- Extra-virgin olive oil: You need two separate amounts: one tablespoon for charring (it can handle the heat), and two more tablespoons for the dressing where it shines through with flavor.
- Burrata cheese: The star that most people don't use enough—get the good stuff and don't skimp, because those creamy insides make this dish what it is.
- Mixed baby greens: Five ounces of whatever looks fresh and appealing, whether that's arugula's slight bite, spinach's earthiness, or spring mix's neutral cooperation.
- Balsamic glaze or vinegar: One tablespoon ties everything together with a gentle sweetness and acidity that charred tomatoes love.
- Fresh basil: One tablespoon chopped for the dressing, plus extra leaves for finishing—basil and tomatoes were literally made to be together.
- Garlic and salt: One small minced clove brings depth without overpowering, while flaky sea salt at the end adds texture and makes people notice the salt in a good way.
Instructions
- Get your pan screaming hot:
- Heat one tablespoon of olive oil in a large skillet over medium-high heat until it shimmers and you can feel the warmth radiating from it. This is where the magic begins—the pan needs to be hot enough to actually char the tomatoes rather than just cook them slowly.
- Char the tomatoes until they burst:
- Add all two cups of cherry tomatoes and let them sit for a minute before shaking the pan occasionally, allowing the heat to work on them for about five to seven minutes. You're listening for them to pop slightly, watching for blistered and blackened spots that mean the sugars are caramelizing—season immediately with salt and pepper while they're still hot.
- Build the dressing while tomatoes cool slightly:
- In a small bowl, whisk together two tablespoons of olive oil, the balsamic, your minced garlic clove, that fresh basil, and a pinch each of salt and pepper. Taste it and adjust—it should taste bright and balanced, not too acidic, because it needs to complement rather than compete with the charred tomatoes.
- Arrange everything on the plate:
- Start with a bed of mixed greens on your serving platter or individual plates, then scatter the warm charred tomatoes over top. Gently tear apart one or two balls of burrata with your fingers and distribute them around, letting those creamy insides fall where they may.
- Finish with dressing and a final flourish:
- Drizzle the basil dressing over everything, then scatter fresh basil leaves and flaky sea salt on top if you have it. Serve immediately while the tomatoes are still warm and the whole thing hasn't had time to become sad—this is a dish that needs to be eaten right now.
Pin It The first time my partner tasted this, she closed her eyes for a moment and said it tasted like a memory she didn't actually have—and that's when I knew this recipe had crossed from just-good into something that actually moves people. That's the power of taking ordinary ingredients and treating them with a little intention.
Why Charring Changes Everything
Pan-charring tomatoes isn't just about making them hot—it's about activating a chemical reaction called the Maillard reaction, where the natural sugars caramelize and the proteins break down in ways that unlock deeper, more complex flavors. It's the difference between a fresh tomato tasting like a tomato and a charred tomato tasting like summer, sweetness, and slight smoke all at once. Once you understand this technique, you'll start charring things you never thought to char before.
The Burrata Factor
Burrata is sometimes called the fancy version of mozzarella, but that misses what makes it special—it's a thin shell of mozzarella wrapped around a creamy center of stracciatella and cream. When you tear it and let those insides fall onto warm charred tomatoes, something almost luxurious happens without any real effort. The contrast between the warm and cool, the creamy and the caramelized, is what makes people remember this salad days later.
Variations and Occasions
This salad is flexible enough to shift with whatever you have on hand or whatever mood you're cooking in. Some nights you might add toasted pine nuts for crunch, other times crispy croutons if you have bread you want to use up, or even soft-boiled eggs if you're turning it into more of a meal. The basil dressing is forgiving too—if you don't have fresh basil, mint works surprisingly well, or you can skip it entirely and just use a simple vinaigrette.
- Try grilling the tomatoes over charcoal if you have a grill, which adds an extra layer of smoke that pairs beautifully with the burrata's creaminess.
- Swap burrata for fresh goat cheese or even a good-quality feta if burrata isn't available or feels too expensive.
- Serve it as the opener to a simple pasta dinner or alongside grilled chicken for something more substantial.
Pin It This salad taught me that sometimes the most impressive meals are the ones where you get out of the way and let good ingredients speak for themselves. Make it whenever you want to feel like you're cooking something special without the stress.
Recipe FAQs
- → What type of tomatoes work best for charring?
Cherry tomatoes are ideal due to their size and sweetness, which caramelize beautifully when pan-charred.
- → Can I use other cheeses instead of burrata?
Yes, creamy alternatives like fresh mozzarella or soft goat cheese work well if burrata is unavailable.
- → How do I achieve the charred effect on tomatoes?
Cook tomatoes in a hot skillet with olive oil over medium-high heat until their skins blister and blacken in spots, about 5–7 minutes.
- → What greens complement the charred tomatoes and cheese?
Mixed baby greens like arugula, spinach, or spring mix provide a fresh, slightly peppery contrast to the rich cheese and sweet tomatoes.
- → How can I enhance the salad’s flavor and texture?
Adding toasted pine nuts or sliced toasted almonds brings crunch, while a drizzle of balsamic glaze adds a subtle tang.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, but verify that packaged items like balsamic glaze are certified gluten-free if needed.