This salad is two cups of cherry tomatoes, one ball of burrata, and about 25 minutes of actual work. You blister the tomatoes in a cast-iron skillet, tear the cheese over them, scatter basil, and finish with balsamic glaze. Thatโs it โ and itโs genuinely good enough to put in front of guests.
Substitutions that actually work
- Burrata: Fresh mozzarella works if burrata isnโt available, but the creamy interior is what makes the cheese pool into the warm tomato juices โ you lose that with mozzarella. Stracciatella (the filling sold separately) is a closer substitute.
- Cherry tomatoes: Any small tomato works. Heirloom varieties char well and look good on the plate, but standard red cherry tomatoes are fine. Avoid large slicing tomatoes โ they release too much water and wonโt blister properly.
- Balsamic glaze: If you only have regular balsamic vinegar, reduce it in a small saucepan over medium heat for 5โ8 minutes until syrupy. Itโs the same thing.
- Fresh basil: Donโt swap dried basil here โ it wonโt work. Fresh flat-leaf parsley or fresh mint can fill in if needed, though the flavor shifts noticeably.
The technique that matters
The skillet has to be genuinely hot before the tomatoes go in โ not warm, not medium, but properly preheated over medium-high for a full 2โ3 minutes. If the pan isnโt hot enough, the tomatoes steam instead of char, and you get soft, pale, watery results instead of the blistered skins and concentrated sweetness the recipe depends on. Add the tomatoes in a single layer and resist stirring constantly; let them sit undisturbed for 60โ90 seconds at a time so actual char marks develop. Dress it at the table โ a pre-dressed salad goes limp fast, and the basil wilts the moment the warm tomatoes and glaze hit it.
What can go wrong
- Watery plate: Tomatoes release juice as they cool. Tilt the plate and spoon off excess liquid before adding the burrata, or the cheese sits in a puddle.
- Burrata tears badly: Cold burrata straight from the fridge is harder to tear cleanly and tastes less creamy. Pull it out 15 minutes before serving so it softens slightly.
- Balsamic glaze seizes up: Store-bought glaze thickens further when chilled. If itโs too thick to drizzle, set the bottle in warm water for a minute or microwave it for 5โ10 seconds.
- Under-seasoned cheese: Burrata is mild. Season it directly with a pinch of salt right after tearing โ not just the tomatoes. It makes a noticeable difference.
- Basil turns black: Torn basil bruises quickly, especially near warm tomatoes. Scatter it on at the very last second, just before serving.
Keeping it fresh
This salad does not store well once assembled โ the burrata weeps, the basil blackens, and the tomato juices thin everything out within an hour. If you need to prep ahead, char the tomatoes up to 4 hours in advance and keep them at room temperature (not the fridge, which dulls their flavor). Keep the burrata in its liquid in the fridge until the last possible moment. Assemble and add the basil and glaze only when youโre ready to eat. Leftovers can be refrigerated for up to one day, but the texture of the cheese will be noticeably different โ use them on toast rather than trying to serve them as a salad again.
Charred Tomato and Burrata Salad
Ingredients
- 2 cups cherry tomatoes heirloom variety recommended
- 1 tablespoon olive oil high quality
- 1 teaspoon sea salt to taste
- 1 ball burrata cheese approximately 200g
- 1 cup fresh basil leaves roughly torn
- 2 tablespoons balsamic glaze store-bought or homemade
- 1 pinch fresh cracked black pepper
Instructions
- Preheat a heavy cast-iron skillet over medium-high heat until very hot, about 2-3 minutes.
- Toss the cherry tomatoes with olive oil and sea salt. Add them to the hot skillet and cook, stirring occasionally, until the tomatoes are blistered and charred in spots, approximately 5-7 minutes. The tomatoes should be soft but not mushy, with a deep, sweet aroma.
- Transfer the charred tomatoes to a plate and let them cool slightly. This will allow the juices to concentrate and settle.
- Gently tear the burrata cheese into smaller pieces and arrange them on a serving platter. Scatter the charred tomatoes around the cheese.
- Generously sprinkle the torn basil leaves over the salad, creating a vivid contrast with the reds and whites of the dish.
- Drizzle with balsamic glaze and finish with a pinch of freshly cracked black pepper.
Notes
Nutrition
Frequently asked questions
Can I use an outdoor grill instead of a cast-iron skillet?
Yes โ a grill works well and adds slightly more smokiness. Use a grill basket or a piece of foil with holes poked in it so the tomatoes donโt fall through the grates, and keep the heat high.
How much burrata is one ball, and is 200g right for four people?
A standard ball of burrata is typically 125gโ200g depending on the brand, and 200g serves four as a starter or light side. If youโre serving it as a main, consider using two smaller balls.
My grocery store only has burrata packed in water โ do I drain it before using?
Yes, lift it out of the liquid and pat it gently dry with a paper towel before tearing. Excess liquid on the cheese will water down the finished plate.