Save to Pinterest There's something almost theatrical about watching cherry tomatoes surrender to heat, their skins splitting with a satisfying pop as they caramelize in the pan. I discovered this salad on an ordinary Tuesday evening when I'd promised myself to cook something simple but wanted it to taste like summer—and somehow, those blistered tomatoes delivered exactly that. The way they collapse slightly, concentrating their sweetness into something almost jammy, transforms the entire dish from ordinary to memorable in just seven minutes of heat.
I made this for a friend who'd been eating the same lunch salads for months, and watching her eyes widen at the first bite of warm charred tomato meeting cool burrata felt like I'd unlocked something she didn't know was missing. She asked for the recipe immediately, which is always the highest compliment in my kitchen.
Ingredients
- Cherry tomatoes (2 cups, 300 g): Look for tomatoes that are firm and fragrant—avoid the mealy ones sitting in the bin's shadow. Their natural sugars concentrate and caramelize when hit with high heat, becoming almost candy-like.
- Extra-virgin olive oil (3 tbsp total): One tablespoon for charring, two for the dressing—quality matters here since it becomes the salad's voice. Fruity or peppery oils add unexpected complexity.
- Burrata cheese (8 oz, 1–2 balls): This is the salad's soul, so source it from a good cheese counter if possible. It's more forgiving than fresh mozzarella but equally delicate.
- Mixed baby greens (5 oz, 140 g): Choose whatever greens appeal to you—I lean toward arugula for its peppery bite, but spinach or spring mix work beautifully too.
- Balsamic glaze or vinegar (1 tbsp): Glaze gives sweeter notes; vinegar offers brightness. Both work—choose based on your mood.
- Fresh basil (1 tbsp chopped, plus leaves for garnish): Tear it by hand rather than chopping if you can; it bruises less and releases its oils more gently.
- Garlic clove (1 small, minced): One small clove is assertive enough; too much drowns out the other flavors.
- Sea salt and black pepper: These aren't afterthoughts—they're what make each component taste like itself.
Instructions
- Heat your pan and let it get properly hot:
- Set a large skillet over medium-high heat and add one tablespoon of olive oil. You'll know it's ready when the oil shimmers and moves easily—this takes about a minute. If you start cooking before the pan is hot enough, the tomatoes will steam rather than char.
- Char those tomatoes until their skins blister:
- Add all the cherry tomatoes at once and resist the urge to move them constantly. Shake the pan occasionally—every minute or so—to encourage even browning. After 5–7 minutes, you'll see spots of deep brown and hear the occasional pop as a tomato splits. Season with salt and pepper, then set aside.
- Whisk together your basil dressing:
- In a small bowl, combine two tablespoons olive oil, balsamic glaze, minced garlic, chopped basil, and a pinch each of salt and pepper. Taste as you go—this dressing should taste bold enough that you notice it immediately.
- Build your salad with intention:
- Arrange greens on a platter or individual plates, creating a bed that feels generous. Spoon the still-warm charred tomatoes over the greens, allowing their heat to slightly wilt them and their juices to pool into the leaves.
- Add burrata and finish with dressing:
- Gently tear the burrata into irregular pieces and distribute across the salad. Drizzle generously with the basil dressing, letting it coat the greens and pool around the burrata. Finish with extra basil leaves and a sprinkle of flaky sea salt, then serve immediately while the tomatoes are still warm.
Save to Pinterest This salad became my answer to the question of what to cook when someone unexpected shows up at the door but you want them to feel welcomed with something thoughtful. Sixteen minutes from their arrival to plates on the table, and somehow it always feels like you've made an effort.
Timing and Temperature
The contrast between warm charred tomatoes and cool burrata is what makes this salad sing. If you let the tomatoes cool completely, they lose their character and simply become soft. Conversely, cooking the greens would destroy their crisp texture. The solution is working quickly—char your tomatoes, whisk your dressing while they rest, and assemble everything within a minute or two of tearing the burrata. This is one of those rare salads that needs to be eaten immediately, which is actually liberating in how simple it keeps your evening.
Playing with Variations
While this recipe is already nearly perfect, small changes reflect your mood or what's available. Grilling the tomatoes instead of pan-charring gives them a subtle smokiness that works beautifully. A handful of toasted pine nuts or sliced almonds adds textural contrast if you're craving crunch. Swapping in goat cheese for burrata creates a different balance—less creamy, more tangy—but equally compelling. I've even added thin shavings of red onion on occasions when I wanted more assertiveness, or a whisper of red pepper flakes for someone who loves heat.
Serving and Pairing Suggestions
This salad makes an elegant starter before pasta or grilled fish, or it can be a light lunch on its own when you add a piece of good bread. The dressing's balsamic sweetness and basil warmth pair beautifully with crisp Italian white wines—Pinot Grigio is the obvious choice, but Vermentino or even a light Prosecco work wonderfully. What I love most is that this salad doesn't require much accompaniment; it's already complete in itself.
- Make the dressing up to an hour ahead, but assemble the salad just before serving.
- In summer, use the best tomatoes you can find; in winter, roasting cherry tomatoes slowly brings out surprising sweetness.
- Burrata is best at room temperature, so remove it from the fridge 15 minutes before serving.
Save to Pinterest This salad has become my reliable answer when I want cooking to feel effortless but taste like care. It reminds me why simple, quality ingredients deserve our attention.
Common Questions
- → What is the best way to char the tomatoes?
Pan-char the cherry tomatoes over medium-high heat until the skins blister and blacken in spots, about 5–7 minutes. Alternatively, grilling can add a smoky flavor.
- → Can I substitute burrata with other cheeses?
Yes, soft cheeses like fresh mozzarella or goat cheese make great alternatives if burrata is unavailable.
- → How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator and consume within a day for freshest taste and texture.
- → What greens work best in this salad?
Mixed baby greens such as arugula, spinach, or spring mix complement the salad's flavors nicely.
- → Can I add extra texture to this salad?
Adding toasted pine nuts or sliced toasted almonds provides a pleasant crunch and nutty flavor.