Charred Tomato Burrata Salad

There's a moment in late summer when a friend casually dropped a container of burrata on my counter and asked if I knew what to do with it. I'd been staring at wilted salad greens all week, uninspired, until I realized the real magic wasn't in the leaves—it was in treating tomatoes like they deserved heat and character. That afternoon, I learned that the best salads aren't just assembled; they're built on contrast. Charred, blistered tomatoes against cool creamy cheese felt like discovering a secret the vegetable world had been keeping.

I made this for my sister when she was stressed about hosting a dinner party, and watching her face when the burrata broke open over warm tomatoes reminded me why I love cooking for people. She kept saying it tasted like something from a place she'd want to go back to. That's when I realized this salad does something quiet but powerful—it makes ordinary ingredients feel like a small escape.

Ingredients

• Cherry tomatoes, 2 cups (300 g): Look for ones still on the vine if you can find them; they hold their shape better under heat and taste sweeter when they blister.
• Extra-virgin olive oil: You'll use this twice—once for charring, once for the dressing—so don't skimp here because oil is what carries all the flavor.
• Mixed baby greens, 5 oz (140 g): A combination of arugula and spinach gives you peppery notes that play nicely against creamy burrata.
• Burrata cheese, 8 oz (225 g): This is the star; it's like fresh mozzarella but with a creamy center that pools when you tear it, so let it sit at room temperature for a few minutes before serving.
• Balsamic glaze or vinegar, 1 tbsp: If you have thick balsamic glaze, it's worth keeping on hand; if not, regular aged balsamic works just as well.
• Fresh garlic and basil: Mince the garlic finely so it distributes evenly without overpowering, and tear basil by hand rather than chopping it to avoid bruising the delicate leaves.
• Sea salt and black pepper: Flaky sea salt for garnish makes a difference in texture and doesn't dissolve into the greens the way table salt would.

Instructions

Heat your skillet and get it ready:

Pour 1 tbsp olive oil into a large skillet over medium-high heat and let it get properly hot. You want it shimmering and almost smoking slightly, because that's what creates the char.

Char the tomatoes until they blister:

Add the cherry tomatoes and don't touch them for the first minute or two—this is how you get that golden char on one side. Then shake the pan occasionally for 5–7 minutes total, watching for the skins to split and blacken in places. It's done when they look a little battered but taste like concentrated sunshine.

Season right after heat:

The moment they come off the heat, hit them with salt and pepper while they're still steaming. This is when they'll accept seasoning best.

Make the dressing while tomatoes cool:

Whisk together 2 tbsp olive oil, balsamic, minced garlic, chopped basil, salt, and pepper in a small bowl. Taste it and adjust—the garlic should whisper, not shout.

Lay your greens as your base:

Spread mixed greens across a serving platter or individual plates, leaving a little room in the center because the warm tomatoes will wilt the edges just slightly, which is exactly what you want.

Build the salad with warm tomatoes:

Spoon the charred tomatoes and any pan juices over the greens while they're still warm, letting the heat do a little work on the leaves.

Tear burrata and place it gently:

Pull the burrata into rough pieces—don't slice it—and arrange on top so the creamy center stays intact as long as possible.

Finish with dressing and garnish:

Drizzle the basil dressing over everything, then add a scatter of fresh basil leaves and flaky sea salt. Serve immediately while the tomatoes are still warm and the cheese is soft.

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One afternoon, my neighbor tasted this and told me it reminded her of a tiny restaurant in Rome where she'd sat outside on a hot day and eaten something simple that changed her mind about what food could do. I didn't plan for this salad to be transportive, but maybe that's the thing about good ingredients and a little heat—they don't need much else.

Why Charring Changes Everything

Raw tomatoes on a salad are fine, but charred tomatoes are a different conversation. The heat concentrates their sweetness and creates a smoky depth that raw versions never reach. I learned this the hard way after years of making sad tomato salads, wondering why they felt flat. Now I understand that cooking tomatoes, even briefly, transforms them from an ingredient into an experience. The char isn't burnt—it's intention.

Temperature Contrast as Your Secret Weapon

The magic of this salad lives in the difference between warm charred tomatoes, cool creamy burrata, and crisp cold greens meeting in the same bite. This isn't an accident; it's the whole point. A salad where everything is the same temperature feels one-note, but when you've got warmth, coolness, and richness all at once, your palate wakes up. I used to think salads needed lots of components to be interesting, but this taught me that restraint and contrast do more work than complexity ever could.

Flexibility and Variations That Work

This salad is straightforward, but it welcomes small changes based on what's around you. I've made it with grilled tomatoes on a barbecue when the skillet felt like too much, and the flavor was even smokier and more complex. I've swapped burrata for creamy goat cheese when that's what I had, and it still sang. The dressing can hold pine nuts, toasted almonds, or even torn bread if you want texture.

• Grill the tomatoes over hot coals instead of pan-charring for a deeper, wilder smoke.
• Layer in toasted nuts or torn croutons if you need more structure and crunch on the plate.
• A splash of red wine vinegar instead of balsamic shifts the flavor toward brightness if you prefer that angle.

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This salad taught me that some of the best meals come from respecting a few really good ingredients and giving them a little heat and attention. It's the kind of dish that makes you feel like you're cooking with skill when really you're just being honest about what tastes good.

Questions & Answers

→ What is the best way to char the tomatoes?

Pan-charring on medium-high heat until skins blister and blacken in spots brings out a smoky flavor. Alternatively, grilling adds a subtle smokiness.

→ Can I substitute burrata with other cheeses?

Yes, mozzarella or goat cheese make excellent alternatives, offering similar creaminess with slight flavor variations.

→ What greens work best in this salad?

Mixed baby greens like arugula, spinach, or spring mix complement the rich burrata and charred tomatoes with fresh, peppery notes.

→ How should I store leftovers?

Store components separately when possible; keep burrata refrigerated and consume charred tomatoes and greens within a day for best freshness.

→ Are there suggested additions to enhance texture?

Toasted pine nuts or sliced toasted almonds add a pleasant crunch and nutty flavor that contrast nicely with creamy and soft ingredients.