Pin It There's a moment in summer when you realize burnt tomatoes aren't a mistake—they're magic. I discovered this by accident, standing in my kitchen with a skillet that got too hot, watching cherry tomatoes blister and pop until their skins turned almost black. Instead of starting over, I tossed them onto a bed of greens with burrata, and something just clicked. That charred sweetness against the cool, creamy cheese felt like the whole season on a plate. Now I make this whenever I want to feel like I'm eating at a sun-soaked Italian table without leaving home.
I made this for my partner on a Thursday night when we both felt tired from the week, and watching them taste it—that little pause before they smiled—reminded me why I love cooking. The salad tasted like a small gift, something that said I was thinking about them without making it dramatic. Now it's what we reach for when we want to eat well but not overthink it.
Ingredients
- Cherry tomatoes: Use the ripest, most fragrant ones you can find; pale winter tomatoes will disappoint, but high-heat cooking coaxes sweetness even from so-so summer ones.
- Extra-virgin olive oil: This is where flavor lives, so buy oil you'd drink straight from the bottle if you were feeling dramatic.
- Burrata cheese: It's creamy, delicate, and worth finding at a good grocery store or Italian market; if you can't locate it, fresh mozzarella or even creamy goat cheese keeps the spirit alive.
- Mixed baby greens: Arugula brings a peppery snap, spinach adds earthiness, spring mix stays neutral—choose based on your mood.
- Balsamic glaze: The thick kind coats the greens like silk; regular vinegar works but add it more sparingly so you don't drown anything.
- Fresh basil: Tear it by hand just before serving so it doesn't bruise and turn black at the edges.
- Sea salt: Flaky salt at the end gives you texture and makes every bite pop.
Instructions
- Get your pan hot and ready:
- Pour olive oil into a large skillet and let it heat over medium-high until it shimmers and moves like water. You want it almost smoking—this is what turns tomato skins into caramelized little treasures.
- Char the tomatoes:
- Add the whole cherry tomatoes and let them sit for a moment before shaking the pan; listen for that gentle sizzle and watch for blisters to form on the first side. Keep shaking every 30 seconds or so until the skins are spotted with dark char, about 5–7 minutes total, then season generously with salt and pepper.
- Build the dressing:
- While the tomatoes cool slightly, whisk together the second measure of olive oil, balsamic, minced garlic, chopped basil, salt, and pepper in a small bowl until it comes together into something that coats the back of a spoon.
- Layer your salad:
- Scatter the greens across a platter or individual plates, then arrange the still-warm charred tomatoes on top, letting some of their heat soften the leaves just slightly.
- Add the burrata:
- Gently tear the burrata into pieces—don't stress about perfect sizes—and nestle them among the tomatoes where the creamy cheese can catch the warmth.
- Dress and serve:
- Drizzle everything with that basil dressing, finish with a few extra basil leaves and a pinch of flaky sea salt, then eat it while the tomatoes are still warm and the burrata is still soft.
Pin It A friend visiting from out of town took one bite and asked for the recipe, and I realized this salad had moved beyond just food for me—it became a small way to say hello to people I care about. There's something about serving something that tastes this good with this little fuss that feels like generosity.
Variations & Swaps
This salad loves being tinkered with. I've grilled the tomatoes on a barbecue instead of pan-charring them, which gives you a smokier edge and charcoal marks that look stunning. I've also swapped in fresh mozzarella when burrata wasn't available, and while it's less luxurious, it still works beautifully. Add toasted pine nuts or sliced almonds if you want crunch, or toss in some crispy prosciutto if you want to make it less vegetarian and more decadent.
Wine Pairing & Serving
Serve this with a crisp Italian white wine like Pinot Grigio, which brightens the charred tomato flavor and doesn't fight the creamy cheese. The cold wine against the warm salad feels refreshing and elegant without requiring you to do anything fancy. You can make this a starter for a dinner party or eat it for lunch with crusty bread and call it a complete meal.
Storage & Make-Ahead Notes
This isn't a salad that gets better over time, so make it when you're ready to eat it. You can char the tomatoes a few minutes ahead and keep them at room temperature, and you can make the dressing hours in advance, but assemble everything just before serving or the greens will wilt and the burrata will weep. Think of it as a salad made for the moment, not for your meal prep containers.
- Char tomatoes ahead but keep them at room temperature until serving time.
- Mix the dressing early in the day and store it in a jar.
- Add greens and burrata only when you're ready to eat.
Pin It This salad became my answer to the question of how to eat well without making a production out of it. It's proof that the best dishes don't need to be complicated to feel special.
Questions & Answers
- → How do you char cherry tomatoes perfectly?
Heat olive oil in a skillet over medium-high heat, then add whole cherry tomatoes. Cook for 5-7 minutes, shaking the pan occasionally until skins blister and develop charred spots.
- → Can I substitute burrata with other cheeses?
Yes, mozzarella or goat cheese can replace burrata for a similar creamy texture and mild flavor.
- → What greens work best with this dish?
Mixed baby greens like arugula, spinach, or spring mix offer a crisp, fresh base that balances the creamy cheese and sweet tomatoes.
- → Is there a recommended dressing for this salad?
A simple dressing of extra-virgin olive oil, balsamic glaze, minced garlic, and fresh chopped basil provides herbaceous and tangy notes.
- → How can I add crunch to the salad?
Toasted pine nuts or sliced toasted almonds can be sprinkled on top to introduce a satisfying crunch.
- → Can this dish be prepared ahead of time?
For best texture and flavor, assemble just before serving, especially to keep greens crisp and burrata fresh.