Save It There's something almost musical about the moment cherry tomatoes hit a hot skillet—that sharp hiss of oil, the quick pop of their skins blistering. I discovered this salad by accident on a summer evening when I had a handful of beautiful tomatoes and absolutely no plan. Instead of slicing them raw, I threw them in a pan out of pure curiosity, and within minutes they transformed into something sweet and charred, nothing like their bright raw selves. That one impulsive choice led to layers of flavor I never expected: creamy burrata that melts into the warm tomatoes, peppery greens underneath, and a basil dressing that ties everything together. Now I make it whenever I want to feel like something simple became something special.
I made this for my neighbor last summer who kept saying she didn't like salad, and watching her face when she tasted the warm charred tomatoes against the cool, creamy cheese was worth every second. She asked for the recipe three times at dinner, each time insisting there was something I wasn't telling her. There wasn't—just good ingredients treated with a little intention.
Ingredients
- Cherry tomatoes: Look for ones that feel heavy for their size and smell sweet at the stem end; they'll caramelize beautifully when charred.
- Extra-virgin olive oil: This matters here more than anywhere else because you taste it raw in the dressing, so don't reach for the cheapest bottle.
- Burrata cheese: Keep it cold until the last moment, and if you can't find it, fresh mozzarella works in a pinch, though you'll lose that luxurious creamy center.
- Mixed baby greens: Arugula brings a peppery bite that plays beautifully against the sweet tomatoes, but spinach or spring mix work too.
- Balsamic glaze: If you only have vinegar, that's fine, but thicken it slightly by simmering it in a small pan for two minutes first.
- Fresh basil: Tear it by hand rather than chopping with a knife; the bruising from a knife releases oils and turns the edges dark.
- Sea salt and black pepper: Taste as you go, especially after charring the tomatoes, because seasoning happens in layers.
Instructions
- Get your pan screaming hot:
- Pour a tablespoon of olive oil into a large skillet and let it sit over medium-high heat for a full two minutes until it shimmers and moves like water. You want it hot enough that the tomatoes immediately start to char, not steam.
- Char the tomatoes:
- Add all the cherry tomatoes at once and resist the urge to touch them for the first minute or two. Shake the pan occasionally so they brown on multiple sides, about five to seven minutes total until their skins blister and spot with dark char. The kitchen should smell sweet and almost caramelized.
- Season while hot:
- While they're still in the pan, sprinkle with sea salt and fresh cracked pepper, then transfer to a plate to cool slightly. Hot food absorbs seasoning better than cold food.
- Build your dressing:
- In a small bowl, whisk together two tablespoons of your good olive oil, the balsamic glaze, minced garlic, and chopped basil until it looks like dark emulsion. Taste it and adjust the salt and pepper until it tastes just slightly over-seasoned, because it'll balance once it hits the greens.
- Arrange your base:
- Pile the mixed greens generously on a platter or onto individual plates, leaving a little breathing room in the center.
- Layer warm and cool:
- Spoon the still-warm charred tomatoes over the greens while they're still a bit warm, letting some of their heat wilt the leaves just slightly at the edges. This is where the magic of temperature contrast happens.
- Add the burrata:
- Tear the burrata gently with your hands (not a knife) into two or three pieces per plate and nestle it among the tomatoes. It'll soften and start to creep into the warm spots, creating its own luxurious sauce.
- Finish and serve:
- Drizzle everything with your basil dressing, scatter a few extra basil leaves on top, and a pinch of flaky sea salt if you have it. Serve immediately while the tomatoes are still warm and the burrata hasn't fully melted.
Save It There was an evening when a guest asked if the salad was something I'd learned from a cookbook or my grandmother. The honest answer was neither—it was born from restlessness and the tomatoes that happened to be in my kitchen. That's when I realized the best recipes aren't always the ones we find; sometimes they're the ones we stumble into and then can't imagine cooking without.
The Secret of Charring
Charring isn't complicated, but it requires patience and heat in equal measure. When I first tried this, I turned the heat too low and ended up with stewed tomatoes instead of charred ones. The difference between a stewed tomato and a charred tomato is the difference between cooking slowly and cooking hot and fast. Hot pan, no crowding, let them sit for a moment before shaking. The dark spots aren't burnt—they're concentrated sweetness.
Building Flavor in Layers
This salad doesn't come together with a single dramatic moment but rather through small choices stacked on top of each other. The garlic gets minced fine so it doesn't overpower. The basil is torn by hand to release its oils gently. The tomatoes are charred before they meet the greens so each element tastes like itself before they marry together. Every layer matters, and skipping even one changes the whole experience.
What to Reach for Instead
Summer is when this salad sings, but that doesn't mean you can't make it year-round. In winter, use the best tomatoes you can find, even if they're pricier or come from a greenhouse. Off-season tomatoes need a little extra seasoning and a slightly longer char to coax out their sweetness. The dressing adapts beautifully too—winter herbs like thyme or oregano work if basil isn't at its peak.
- If burrata feels like a luxury you can't justify, fresh mozzarella, ricotta salata, or even a creamy goat cheese creates a different but equally delicious salad.
- Toast a handful of pine nuts or sliced almonds in a dry pan for a minute if you want crunch, which transforms the salad into something that feels more substantial.
- Grilling the tomatoes over charcoal instead of pan-charring them gives you a smokier, even more dramatic flavor if you have the time and setup.
Save It This is the kind of salad that reminds you why simple food, cooked with attention, is worth making again and again. Serve it to people you enjoy feeding.
Recipe FAQs
- → How do you achieve the perfect char on the tomatoes?
Heat olive oil in a skillet over medium-high heat and cook the cherry tomatoes, shaking occasionally until their skins blister and develop dark spots, adding a smoky depth.
- → Can I use other cheeses instead of burrata?
Yes, mozzarella or goat cheese make great substitutes if burrata is unavailable, offering different textures but complementing the salad nicely.
- → What dressing pairs well with this salad?
A basil-infused olive oil dressing with garlic and balsamic glaze enhances the smoky tomatoes and creamy cheese with fresh and tangy notes.
- → Are there suggested toppings to add crunch?
Toasted pine nuts or sliced toasted almonds provide a pleasant crunch and additional nutty flavor to the salad.
- → Is this salad suitable for gluten-free diets?
Yes, it naturally contains no gluten ingredients, but be sure to check all packaged items for certification if needed.
- → What is an ideal beverage pairing for this dish?
A crisp Italian white wine such as Pinot Grigio complements the salad's fresh and creamy elements beautifully.