Charred Tomato Burrata Salad (Printable)

Pan-charred cherry tomatoes paired with creamy burrata and fresh greens, finished with basil-infused oil.

# What You Need:

→ Tomatoes

01 - 2 cups (10.5 oz) whole cherry tomatoes
02 - 1 tbsp extra-virgin olive oil
03 - Pinch of sea salt
04 - Freshly ground black pepper, to taste

→ Greens & Cheese

05 - 5 oz mixed baby greens (arugula, spinach, or spring mix)
06 - 8 oz burrata cheese (1–2 balls)

→ Dressing

07 - 2 tbsp extra-virgin olive oil
08 - 1 tbsp balsamic glaze or quality balsamic vinegar
09 - 1 small garlic clove, finely minced
10 - 1 tbsp fresh basil, finely chopped
11 - Sea salt and black pepper, to taste

→ Garnish (optional)

12 - Fresh basil leaves
13 - Flaky sea salt

# How-To:

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

# Expert Advice:

01 -
  • Takes less than 20 minutes but tastes like you spent hours in the kitchen.
  • The contrast of warm charred tomatoes against cool greens and silky burrata keeps your fork moving.
  • So simple you'll want to make it again this week, then again next week.
02 -
  • Don't cut the tomatoes; whole tomatoes char evenly and burst like little flavor bombs, while halved ones just dry out and shrivel.
  • Burrata is delicate and gets weepy when it sits, so add it right before serving and eat immediately—this isn't a salad that improves in the fridge.
03 -
  • Don't skip the moment of listening for the sizzle and watching for that first blister—it's the difference between charred flavor and just warm tomatoes.
  • Taste the dressing before adding it to the salad; sometimes a little extra garlic or a pinch more salt is what makes people ask for seconds.
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