Save There's something almost meditative about watching cherry tomatoes blister in a hot pan—the way their skins crack and deepen to burnt gold while releasing this concentrated sweetness. I discovered this salad by accident one summer evening when I had burrata in the fridge and was tired of eating tomatoes raw. That first bite, the contrast of charred fruit against creamy cheese and peppery greens, felt like I'd uncovered a secret. Now it's become my go-to when I want something that feels restaurant-quality but takes barely twenty minutes.
I made this for a friend who'd been experimenting with vegetarian cooking, and watching her fork pierce that burrata for the first time—the way the cream spilled across her plate—she just laughed and said this was what she'd been missing. It became her dinner party go-to after that, and I love that something so simple gave her confidence in the kitchen.
Ingredients
- Cherry tomatoes (2 cups, 300 g): Choose ones that feel slightly firm; overly soft tomatoes will collapse rather than blister, and you'll miss that textural contrast that makes this salad work.
- Extra-virgin olive oil (3 tbsp total): This is your flavor foundation, so use something you actually enjoy tasting—it matters more here than in most recipes.
- Mixed baby greens (5 oz, 140 g): A blend of arugula, spinach, and spring mix works beautifully, but peppery greens specifically pair well with the sweetness of charred tomatoes.
- Burrata cheese (8 oz, 1–2 balls): This creamy fresh cheese is the star; if you can't find it, fresh mozzarella works in a pinch but lacks that luxurious center.
- Balsamic glaze or vinegar (1 tbsp): Glaze is thicker and clings better to leaves, but good vinegar adds more complexity if you prefer tanginess.
- Fresh basil (1 tbsp chopped plus extra leaves): The basil should smell bright and grassy; if it smells musty or looks dark, swap it for oregano instead.
- Garlic clove (1 small, minced): One clove is gentle enough not to overpower; mince it finely so it distributes evenly through the dressing.
- Sea salt & black pepper: Use flaky sea salt for garnish if possible—it has better texture and saltiness than table salt.
Instructions
- Get your pan ready:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until you see wisps of smoke and the oil shimmers. This high temperature is essential for creating those deeply caramelized spots.
- Char the tomatoes:
- Add the whole cherry tomatoes to the hot pan and let them sit undisturbed for a minute so they can make contact and blister. Then shake the pan occasionally for 5–7 minutes total, rotating tomatoes so they char evenly on multiple sides. You're looking for blackened patches, not burnt—there's a beautiful line between the two.
- Season and set aside:
- Once the skins are blistered and some spots are deeply caramelized, sprinkle with sea salt and freshly ground black pepper while they're still hot. This helps the seasoning stick and brings out the sweetness even more.
- Make the dressing:
- In a small bowl, whisk together 2 tablespoons of olive oil, balsamic glaze, minced garlic, chopped basil, a pinch of salt, and pepper. Taste it—the dressing should taste vibrant and bold since it needs to carry the entire salad's flavor.
- Build your salad:
- Arrange the mixed greens on a serving platter or individual plates as your base, then scatter the still-warm charred tomatoes over top. The warmth will slightly wilt the greens just enough to make them tender.
- Add the burrata:
- Gently tear the burrata into pieces with your hands rather than cutting it—this keeps that creamy center intact and looking intentional. Distribute it across the salad so every bite has a chance at that luxurious cheese.
- Finish and serve:
- Drizzle the basil dressing over everything, then top with extra fresh basil leaves and a sprinkle of flaky sea salt. Serve immediately while the tomatoes are still warm and the greens have just begun to soften.
Save There's a moment right when you bring this salad to the table—that smell of warm tomato and basil, the way the burrata gleams under the kitchen light—where you realize you've made something beautiful without any real complexity. That's the gift of this recipe.
Why Burrata Changes Everything
Burrata isn't just mozzarella—it's mozzarella wrapped around a cream center, and that distinction matters enormously here. When you tear it open over warm tomatoes, the cream becomes a sauce of sorts, coating the greens and soaking up the basil dressing in a way that regular cheese simply can't match. I learned this by trying the salad with fresh mozzarella first and finding it pleasant but somehow incomplete.
The Char Makes the Difference
Pan-charring is different from roasting—you're using direct, intense heat to create actual blackened spots rather than gently softening the tomatoes. This concentrated heat caramelizes the natural sugars and brings out an almost savory depth that you can't get any other way. It's one of those cooking techniques that seems small but fundamentally changes the dish.
Making It Your Own
This salad is a framework more than a rulebook, and it thrives on small personal adjustments. Some nights I add toasted pine nuts for crunch, other times crispy chickpeas if I want more protein. A grind of fresh lemon zest can replace or complement the basil if citrus calls to you, and honestly, a whisper of red pepper flakes isn't unwelcome either.
- Toast any nuts or seeds you add in a dry pan first to unlock their flavor and keep them crispy.
- If you grill your tomatoes instead of pan-charring, thread them on a skewer to keep them from rolling around.
- Pair this with a crisp Italian white wine like Pinot Grigio or Vermentino if you're serving it as a starter course.
Save This salad has become my answer to the question of what to cook when you want something that feels both effortless and special. It's proof that beautiful food doesn't require hours or complexity.
Recipe FAQ
- → How do I char the cherry tomatoes properly?
Heat olive oil in a skillet over medium-high heat and cook whole cherry tomatoes, shaking occasionally until their skins blister and blacken in spots.
- → Can I substitute burrata with other cheeses?
Yes, creamy mozzarella or soft goat cheese can be used if burrata is unavailable; they provide similar texture and subtle flavor.
- → Is there an alternative to pan-charring the tomatoes?
Grilling the tomatoes over a barbecue imparts a smoky flavor and is a great alternative method to pan-charring.
- → What greens work best with this salad?
Mixed baby greens such as arugula, spinach, or spring mix offer a fresh, crisp base that balances the creamy and charred components.
- → How can I add crunch to this dish?
Toasted pine nuts or sliced toasted almonds provide a pleasing crunch and enhance the overall texture.
- → What dressing ingredients complement this salad?
A blend of extra-virgin olive oil, balsamic glaze, minced garlic, fresh basil, salt, and pepper creates a bright, fragrant dressing that enhances all flavors.