Save Last summer, my friend Marco returned from Rome with a obsession about charred tomatoes. He stood in my tiny kitchen, sweating through his linen shirt, insisting that pan-blistering cherry tomatoes was the only way to eat them. The moment those tomatoes hit hot oil and started popping like firecrackers, filling the room with their sweet, concentrated aroma, I understood exactly what he meant.
I made this for my mothers birthday dinner in late August when cherry tomatoes were at their peak. She watched me assemble the platter, skeptical about how something so simple could be special. The first bite of that warm charred tomato with cool burrata made her close her eyes and actually gasp. Now she requests it every time she visits, even in February when the tomatoes are not quite as perfect.
Ingredients
- Cherry tomatoes: The smaller and more varied the colors, the better they will blister and char in the pan
- Extra-virgin olive oil: You will use this for both cooking the tomatoes and the dressing, so make sure it is something you really like the taste of
- Mixed baby greens: Arugula adds a nice peppery bite that cuts through the richness of the cheese
- Burrata: This creamy interior is what makes the salad feel luxurious, though fresh mozzarella works in a pinch
- Balsamic glaze: The slight acidity and sweetness balance the rich cheese and earthy tomatoes perfectly
- Fresh basil: One bunch will give you enough for both the dressing and the garnish
Instructions
- Heat the skillet:
- Pour one tablespoon of olive oil into a large skillet and set it over medium-high heat until the oil shimmers and moves easily across the pan surface
- Char the tomatoes:
- Add the cherry tomatoes to the hot pan whole and cook them for five to seven minutes, shaking the pan occasionally until the skins blister and char in spots. Season with salt and pepper, then remove from heat.
- Make the dressing:
- In a small bowl, whisk together two tablespoons olive oil, balsamic glaze, minced garlic, chopped basil, salt, and pepper until the mixture thickens slightly
- Assemble the base:
- Arrange the mixed greens on a large serving platter or individual plates, creating a bed for the warm tomatoes
- Add the tomatoes:
- Spoon the charred tomatoes over the greens while they are still warm so the heat slightly wilts the leaves underneath
- Place the burrata:
- Gently tear the burrata into rough pieces and distribute it over the salad, letting some cream spill out
- Finish the dish:
- Drizzle the basil dressing over everything and scatter extra basil leaves and flaky salt on top
Save This salad turned my usual weeknight dinner into something that felt like an occasion, simply because I took twenty minutes to char tomatoes and tear cheese. There is something deeply satisfying about cooking with your hands and assembling something beautiful rather than just stirring a pot.
Choosing the Right Tomatoes
Look for cherry or grape tomatoes that feel heavy for their size and have skins that are slightly taut, not wrinkled. Mixed colors look stunning on the platter, but uniform red ones taste just as good. Avoid tomatoes that have been refrigerated, as cold temperatures can mealy their texture and dull their flavor.
Working with Burrata
Take the burrata out of the refrigerator about thirty minutes before you plan to serve it. When you tear it, some of the creamy interior will spill out and that is exactly what you want. Arrange the pieces so that each serving gets some of that milky center pooled around it.
Making It Your Own
Once you have the basic formula down, this salad adapts beautifully to what you have or what you crave. Some variations have become regulars in my rotation while others were happy accidents that never got repeated.
- Add toasted pine nuts or walnuts right before serving for extra crunch
- Swap the balsamic for a squeeze of fresh lemon juice when you want something brighter
- Try fresh oregano or mint instead of basil for a completely different flavor profile
Save Simple food, done with care and attention, is often what people remember most. This salad is proof that you do not need hours or complicated techniques to make something memorable.