Charred Tomato Burrata Salad (Printable)

Pan-charred cherry tomatoes, fresh greens, burrata, and basil oil create a vibrant, fresh Italian-inspired dish.

# What You'll Need:

→ Tomatoes

01 - 2 cups cherry tomatoes, whole
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 high-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

# Directions:

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 skillet occasionally until skins blister and char in spots. Season with sea salt and black pepper, then remove from heat.
03 - In a small bowl, whisk together 2 tablespoons olive oil, balsamic glaze, minced garlic, chopped basil, sea salt, and black pepper.
04 - Place mixed baby greens evenly on a serving platter or on individual plates.
05 - Distribute charred tomatoes over the greens.
06 - Gently tear burrata into pieces and place on top of the salad.
07 - Drizzle the prepared basil dressing over the salad evenly.
08 - Optionally, garnish with fresh basil leaves and flaky sea salt. Serve immediately.

# Expert Hints:

01 -
  • The contrast between charred tomato skin and juicy insides plus cool creamy burrata makes every bite feel like a small revelation.
  • Ready in under 20 minutes but tastes like you spent an hour in the kitchen perfecting it.
  • Works as a light dinner, fancy side dish, or the kind of appetizer that makes guests wonder if you're secretly a professional chef.
02 -
  • Burrata is delicate and starts to separate and look sad if it sits too long, so assemble the salad just before serving and don't dress it more than a few minutes ahead.
  • The charred tomatoes are still hot and will slightly wilt the greens underneath, which sounds bad but actually creates this beautiful contrast between the warm fruit and the mostly-cool salad that makes the whole thing more interesting.
03 -
  • Buy burrata the day you plan to eat it—it's best within a day of purchase and loses its delicate charm quickly.
  • Don't skip the flaky sea salt finish; it adds texture and makes the flavors snap in ways regular table salt never could.
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