Charred Tomato Burrata Salad (Printable)

Pan-charred cherry tomatoes over mixed greens with creamy burrata and basil olive oil drizzle.

# Required Ingredients:

→ 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 good-quality 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

# Preparation Steps:

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 the skins blister and develop charred spots. Season with salt and pepper. Remove from heat.
03 - In a small bowl, whisk together 2 tablespoons olive oil, balsamic glaze, minced garlic, chopped basil, salt, and pepper until well combined.
04 - Spread the mixed baby greens evenly across 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 - Pour the basil-infused dressing over the salad evenly.
08 - Optionally, garnish with fresh basil leaves and flaky sea salt. Serve immediately.

# Expert Suggestions:

01 -
  • It tastes like restaurant-quality food but comes together faster than delivery arrives.
  • Charring tomatoes brings out a depth of flavor that makes you understand why this combination has endured for centuries.
  • Burrata's creamy, yielding texture against crisp greens and warm tomatoes creates a contrast that keeps your fork moving.
02 -
  • Don't wash your tomatoes and cook them wet—moisture prevents proper charring and creates steam instead of those coveted blistered spots.
  • Burrata waits for no one; once torn and warm, it begins to separate. Assemble the salad just before eating, or your cheese will become a puddle rather than creamy pockets.
03 -
  • If your burrata is very cold, it becomes tough rather than creamy—let it sit out briefly so the filling softens into its proper texture.
  • A pinch of flaky sea salt scattered at the end isn't garnish; it's an essential layer that heightens every other flavor on the plate.
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