Charred Tomato Burrata Salad (Printable)

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

# What You'll Need:

→ Tomatoes

01 - 2 cups (300 g) 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 (140 g) mixed baby greens (arugula, spinach, or spring mix)
06 - 8 ounces (225 g) 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 freshly ground black pepper, to taste

→ Garnish

12 - Fresh basil leaves
13 - Flaky sea salt

# Method:

01 - Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat.
02 - Add the cherry tomatoes and cook for 5 to 7 minutes, shaking the pan occasionally until the skins blister and char in spots. Season with sea salt and freshly ground black pepper then remove from heat.
03 - In a small bowl, whisk together 2 tablespoons of extra-virgin olive oil, balsamic glaze, minced garlic, chopped basil, sea salt, and black pepper until well combined.
04 - Arrange the mixed baby greens evenly on a serving platter or individual plates.
05 - Place the charred cherry tomatoes over the bed of greens.
06 - Gently tear the burrata cheese and distribute it on top of the salad.
07 - Drizzle the basil dressing over the salad, then garnish with fresh basil leaves and flaky sea salt as desired. Serve immediately.

# Expert Pointers:

01 -
  • The charred tomatoes bring out a depth you never get from raw ones
  • It comes together in under 20 minutes but tastes like restaurant food
02 -
  • The tomatoes need to hit a hot pan with enough space between them to actually char, otherwise they just steam and turn mushy
  • Let the tomatoes cool for even two minutes before piling them on the greens or you will wilt everything underneath
03 -
  • Use a skillet you are not afraid to get a little stained, the tomato sugars will leave marks
  • Buy cherry tomatoes on the vine if possible, they tend to be sweeter and more flavorful
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