Charred Tomato Burrata Salad (Print)

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

# Components:

→ Tomatoes

01 - 2 cups cherry tomatoes, whole
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 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

# Directions:

01 - Warm 1 tablespoon 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 skins blister and char in spots. Season with sea salt and black pepper. Remove from heat.
03 - Whisk together 2 tablespoons olive oil, balsamic glaze, minced garlic, chopped basil, sea salt, and black pepper in a small bowl.
04 - Spread mixed baby greens evenly on a serving platter or individual plates.
05 - Distribute the charred tomatoes over the greens.
06 - Gently tear the burrata and place it evenly atop the salad.
07 - Drizzle the basil-infused dressing over the assembled salad.
08 - Optionally, garnish with fresh basil leaves and flaky sea salt. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 20 minutes, perfect for when you want something that tastes like you spent the afternoon cooking.
  • The burst tomatoes release their juices right into the greens, creating a natural dressing that's better than anything you'd pour from a bottle.
  • Burrata melts into warm pockets of creaminess against the charred heat, and that contrast is what makes people ask for seconds.
02 -
  • Don't wash your burrata until the last possible moment, and never refrigerate it cold—take it out about 10 minutes before serving so it's at room temperature and actually tastes like something instead of like cold cheese.
  • The charred tomatoes release their liquid as they cool, and that's a gift—don't drain them, because that juice is more flavorful than any dressing you could make.
03 -
  • If you have access to a grill or grill pan, use it instead—the tomatoes develop an even deeper char and the flavor becomes almost smoky.
  • Don't skip the finishing salt; flaky sea salt adds a mineral crunch that regular salt can't replicate, and it's the detail that makes people notice your cooking.
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