Charred Tomato Burrata Salad (Printable)

Fresh greens topped with charred cherry tomatoes and creamy burrata, dressed with basil olive oil.

# What You'll Need:

→ Tomatoes

01 - 2 cups whole cherry tomatoes
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 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

# How to make it:

01 - Warm 1 tablespoon of 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 char in spots; season with salt and pepper, then remove from heat.
03 - In a small bowl, whisk together 2 tablespoons olive oil, balsamic glaze, minced garlic, chopped basil, salt, and pepper.
04 - Place mixed baby greens evenly on a serving platter or individual plates.
05 - Distribute charred tomatoes over the bed of greens.
06 - Gently tear burrata cheese and place atop the salad.
07 - Drizzle the basil-infused dressing evenly over the salad.
08 - Optionally garnish with fresh basil leaves and flaky sea salt before serving immediately.

# Recipe Expert Tips:

01 -
  • The charred tomatoes taste nothing like raw ones, with a caramelized depth that feels almost luxurious.
  • It comes together in under 20 minutes, which means you can make something restaurant-quality on a weeknight.
  • Burrata's creamy center melts slightly into the warm tomatoes, creating pockets of richness that make every bite feel indulgent.
02 -
  • Don't wash your tomatoes after charring, the moisture will steam them instead of letting them develop that crispy, blistered skin you're after.
  • Burrata is best used the day you buy it, and it's most creamy at room temperature, so take it out of the fridge while you're preparing everything else.
03 -
  • Don't skip shaking the pan while your tomatoes are charring, it ensures even blistering on all sides rather than just the bottom burning.
  • Make your dressing while the tomatoes are still cooking so it's ready to drizzle the moment everything else comes together, timing matters when serving warm.
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