Charred Tomato Burrata Salad (Print out)

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

# What You'll Need:

→ Tomatoes

01 - 2 cups whole cherry tomatoes (about 10 oz)
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 to 2 balls)

→ Dressing

07 - 2 tablespoons extra-virgin olive oil
08 - 1 tablespoon balsamic glaze or high-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

# How to Make It:

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

# Expert Advice:

01 -
  • Burrata melts into warm tomatoes in a way that feels indulgent but takes under 20 minutes.
  • The char on the tomatoes is where all the flavor lives, transforming something simple into something that tastes like a restaurant made it.
  • It's adaptable enough for a quick weeknight dinner but impressive enough to serve guests without apologizing.
02 -
  • Don't wash your burrata or let it sit in the fridge longer than necessary; it's delicate and tastes best when it's at room temperature and hasn't been disturbed.
  • The moment you assemble this salad is the moment you should eat it—waiting more than a few minutes lets the warm tomatoes soften everything into mush, which defeats the purpose of crisp greens.
03 -
  • If your burrata is cold and firm, let it sit on the counter for 5–10 minutes before serving; cold burrata won't melt into the warm tomatoes the way it should, and you'll lose that creamy magic.
  • Keep the tomatoes moving in the pan but don't shake them constantly; they need some stillness to develop a proper char, then movement to cook evenly.
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