Save There's something almost reckless about throwing tomatoes into a hot pan and letting them burst open. Last summer, I was rushing to throw together lunch for unexpected guests, grabbed whatever was in the crisper, and discovered that charring cherry tomatoes transforms them into something completely different—sweet, smoky, and concentrated. That accident became this salad, and now I can't imagine serving it any other way.
I made this for a dinner party in late August when my garden tomatoes finally peaked, and my friend Sarah literally paused mid-bite to ask what I'd done differently. I told her about the char, the heat, the way the skins split open—and she went home and bought a bag of cherry tomatoes that same week. That's when I knew this recipe was worth keeping around.
Ingredients
- Cherry tomatoes: Use the freshest ones you can find; their natural sweetness is what makes the char worth doing.
- Extra-virgin olive oil: You'll use this twice—once for charring and once in the dressing—so choose one you actually enjoy tasting.
- Mixed baby greens: Arugula has a peppery bite that plays beautifully against the sweetness, but spring mix works just as well if that's what you have.
- Burrata cheese: The creamy center is the whole point here; if you can't find it, fresh mozzarella is an acceptable stand-in, though you'll lose that luxurious texture.
- Balsamic glaze: A good glaze has body and slight sweetness that regular vinegar doesn't quite capture, but a quality vinegar will do in a pinch.
- Fresh basil: Chop it just before you dress the salad so it stays bright and doesn't oxidize into something muddy.
- Garlic and sea salt: The garlic goes into the dressing minced fine, and flaky sea salt is for finishing—it catches on the greens and adds a textural snap.
Instructions
- Get the pan screaming hot:
- Set a large skillet over medium-high heat and let it warm for a minute—you'll know it's ready when a drop of water dances across the surface. This is non-negotiable if you want the tomatoes to char rather than steam.
- Char the tomatoes into submission:
- Add 1 tablespoon of olive oil, then tumble in the whole cherry tomatoes. Let them sit undisturbed for about a minute, then shake the pan occasionally as they roll around for the next 5–7 minutes, developing dark, blistered spots. You're listening for a gentle popping sound, watching the skins split open and wrinkle—that's when you know they're done. Season immediately with salt and pepper while they're still hot.
- Build the dressing with intention:
- In a small bowl, whisk together 2 tablespoons of olive oil, balsamic glaze, your finely minced garlic, fresh basil, and a pinch of salt and pepper. Taste it as you go—the garlic should whisper, not shout.
- Layer with care:
- Arrange your greens on a plate or platter, create a bed for the charred tomatoes, then gently tear the burrata into rough pieces and scatter it across the top. The warmth of the tomatoes will start to soften the edges.
- Dress and serve immediately:
- Drizzle the basil dressing over everything, finish with a few extra basil leaves and a scatter of flaky sea salt, then bring it straight to the table. Timing matters here—eat it while the tomatoes are still warm and the cheese is still creamy.
Save My neighbor stood in my kitchen one evening while I made this, and she watched the tomatoes split open in the pan, releasing their steam and smell into the air. She said it smelled like late summer, and I realized that's exactly what this salad is—a way to bottle that feeling and eat it on a plate.
The Magic of the Char
Heat does something to tomatoes that you can't replicate any other way. When those skins blister and break, the fruit inside concentrates, the sugars deepen, and suddenly you understand why people write poetry about tomatoes. This isn't about being fancy—it's about letting the ingredient show you what it's capable of doing.
Playing with Texture and Temperature
The contrast between warm tomatoes, cool greens, and creamy burrata is what makes this salad sing. If you eat it too quickly, the cheese is still intact and luxurious; if you let it sit for a moment, the warmth melts it into the greens and dressing, creating something almost sauce-like. Both versions are delicious, just different experiences.
When to Serve This and What Comes Next
This works as a side dish, a light lunch, or even the opening course of a meal that promises something more substantial to follow. I've made it with nothing but bread on the side and called it dinner, and I've also balanced it against grilled fish or roasted chicken when I wanted something fresh alongside. The key is serving it immediately—the moment everything is assembled, it goes straight to the table.
- If you want more substance, add toasted pine nuts or sliced almonds for a quiet crunch that doesn't overwhelm the tomatoes.
- A crisp white wine like Pinot Grigio or Vermentino is the only pairing you'll need to think about.
- Leftover charred tomatoes are gold the next day—toss them with pasta, swirl them into yogurt, or eat them straight from the container at midnight like I do.
Save This salad exists in that perfect space where simple ingredients come together and create something that tastes far more complicated than it actually is. Make it once and you'll understand why it's become the recipe I reach for constantly.
Recipe FAQs
- → How do you char the cherry tomatoes effectively?
Heat olive oil in a skillet over medium-high heat and cook the tomatoes until their skins blister and blacken slightly, about 5–7 minutes, shaking the pan to prevent sticking.
- → Can I use other cheeses instead of burrata?
Yes, fresh mozzarella or goat cheese make good alternatives that complement the salad’s fresh and smoky flavors.
- → What greens work best for this salad?
Mixed baby greens like arugula, spinach, or spring mix provide a crisp, peppery base that balances the richness of the burrata.
- → How should the dressing be prepared?
Whisk together olive oil, balsamic glaze or vinegar, minced garlic, chopped fresh basil, salt, and pepper until combined and fragrant.
- → Are there any suggested garnishes to enhance the salad?
Fresh basil leaves and flaky sea salt add brightness and texture. Toasted pine nuts or sliced almonds can add extra crunch.
- → Can this salad be served warm or cold?
Serve immediately after assembling for best flavor and texture; the warmth of the charred tomatoes contrasts nicely with the cool greens and cheese.