Charred Tomato Burrata Salad (Print Version)

A fresh mix of charred tomatoes, creamy burrata, and basil olive oil over crisp greens.

# Components:

→ 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 to 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 to taste
12 - Black pepper to taste

→ Garnish (optional)

13 - Fresh basil leaves
14 - Flaky sea salt

# Directions:

01 - Warm 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat.
02 - Add the cherry tomatoes to the skillet and cook for 5 to 7 minutes, occasionally shaking the pan until the skins blister and develop charred spots; season with sea salt and black pepper, then remove from heat.
03 - In a small bowl, whisk together 2 tablespoons extra-virgin olive oil, balsamic glaze, minced garlic, chopped basil, sea salt, and black pepper.
04 - Lay the mixed baby greens evenly on a serving platter or individual plates.
05 - Distribute the charred tomatoes evenly over the greens.
06 - Gently tear the burrata cheese and place it atop the salad.
07 - Drizzle the basil-infused dressing over the assembled components.
08 - Optionally, garnish with fresh basil leaves and flaky sea salt; serve immediately for optimal freshness.

# Expert Advice:

01 -
  • The charring brings out a deeper, almost caramel-like depth in the tomatoes that raw versions never achieve.
  • Burrata's creamy center melts into the warm tomatoes and dressing, creating luxurious bites with minimal effort.
  • It's genuinely faster than most salads and looks impressive enough to serve to guests without any fuss.
02 -
  • Don't wash your tomatoes right before cooking—moisture on the surface will steam them rather than let them char, and you'll end up with soft tomatoes instead of blistered ones.
  • Burrata is delicate and can separate if it gets too warm; add it at the very last moment and avoid mixing it aggressively into the salad.
03 -
  • Make your dressing while the tomatoes cook so everything comes together warm and the flavors meld better.
  • Buy burrata from the best source you can find—it's the star of the show, so its quality really shows in the final dish.
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