Charred Tomato Burrata Salad (Printable Version)

Bright charred tomatoes with creamy burrata and basil-infused olive oil over tender greens.

# What You'll Need:

→ Tomatoes

01 - 2 cups (10.6 oz) cherry tomatoes, whole
02 - 1 tbsp extra-virgin olive oil
03 - Pinch of sea salt
04 - Freshly ground black pepper, to taste

→ Greens & Cheese

05 - 5 oz mixed baby greens (arugula, spinach, or spring mix)
06 - 8 oz burrata cheese (1 to 2 balls)

→ Dressing

07 - 2 tbsp extra-virgin olive oil
08 - 1 tbsp balsamic glaze or quality balsamic vinegar
09 - 1 small garlic clove, finely minced
10 - 1 tbsp 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 of olive oil in a large skillet over medium-high heat.
02 - Add cherry tomatoes and cook for 5 to 7 minutes, shaking the skillet occasionally until skins blister and char in spots. Season with sea salt and freshly ground black pepper. Remove from heat.
03 - Whisk together 2 tablespoons of olive oil, balsamic glaze, minced garlic, chopped basil, sea salt, and black pepper in a small bowl.
04 - Arrange mixed baby greens on a serving platter or individual plates.
05 - Distribute the charred tomatoes evenly over the greens.
06 - Gently tear the burrata cheese and place over the salad.
07 - Drizzle the basil dressing over the assembled salad.
08 - Optionally garnish with fresh basil leaves and flaky sea salt. Serve immediately.

# Additional Tips::

01 -
  • Charring the tomatoes concentrates their sweetness into something almost caramel-like, transforming ordinary cherry tomatoes into the star.
  • Burrata melts just enough from the warm tomatoes to create its own creamy sauce without any extra work.
  • The whole thing comes together in under twenty minutes, but tastes like you spent the afternoon cooking.
02 -
  • Don't wash your tomatoes until just before cooking; excess moisture prevents them from charring properly and creates steam instead of char.
  • The moment burrata hits the warm plate, it starts to break down, which is exactly what you want, but don't let it sit for more than a minute or two before eating or the texture suffers.
  • Basil bruises easily, so handle it gently and add it to the dressing at the last possible moment if you're not serving immediately.
03 -
  • Make the dressing up to an hour ahead, but don't mix it into the greens until you're ready to serve—waiting makes them wilt in an unpleasant way.
  • If your tomatoes are very small or very large, adjust the cooking time accordingly; tiny tomatoes might take just three or four minutes, while large ones might need closer to eight.
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